These scones are delicious warm, served with butter and honey, fresh fruit, jam, and whipped cream.
By Yankee Magazine
Apr 21 2002
These scones are delicious warm, served with butter and honey, fresh fruit, jam, and whipped cream.
2 cups unbleached flour
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground allspice
5 tablespoons butter, cut into small pieces
2/3 cup whole milk
2 tablespoons heavy cream
1 cup fresh or frozen blueberries
1 to 2 tablespoons milk
sugar for sprinkling
Preheat oven to 425 degrees F. Butter a large baking sheet (preferably a heavy dark one).
In a large bowl combine all the dry ingredients. Cut in the butter with two knives or a pastry cutter until broken into very fine pieces.
Make a well in the dry ingredients, add the milk and cream, and quickly mix into a cohesive mass. Just before the dough is entirely blended, gently fold in the blueberries.
Make scones by forming the batter into 10 to 14 individual balls, or pat batter into a 9-inch disk. Using a long knife, divide the dough, without separating it, into 8 equal wedges.
Brush the surface of the dough with a little milk and sprinkle with sugar if desired.
Bake 15 to 25 minutes, until golden brown and crusty. Transfer the scones to a rack to cool for a few minutes.