Blueberry Scones
Recipe courtesy of Callie Meyer, Pastry Chef, Wycliffe Golf & Country Club, Wellington, Fla.
Ingredients
- cake flour - 1 1/2 cups
- all-purpose flour - 3 cups + 2 Tbsps.
- salt - 1 tsp.
- sugar - 1/3 cup
- sugar - 1 Tbsp. + 1 tsp.
- sugar in the raw - 1/4 cup
- butter - 8 oz.
- eggs - 4 ea.
- heavy cream - 1 cup + 1 Tbsp.
- pure vanilla extract - 1 Tbsp.
- blueberries - 1 package
Instructions
Procedure:
- Preheat oven to 350°F oven
- Combine flour, salt, sugar and baking powder
- Using a pastry cutter or by hand, cut butter with dry ingredients until broken into small pieces
- Beat 3 eggs, cream and vanilla extract together in a separate bowl (reserve 1 egg and 1 Tbsp. heavy cream for the egg wash)
- Add the above ingredients and mix slowly, bringing it together and into a dough. Do not overmix
- Mix in blueberries
- Place dough onto a clean and floured surface
- Pat lightly while shaping the dough into a rectangle about 1-inch thick
- Cut each strip into 5-6 triangles
- Place on parchment-lined cookie sheet
- Chill for 30 minutes
- Combine 1 egg and 1 Tbsp. heavy cream to create an egg wash and brush this onto each scone
- Sprinkle with sugar in the raw
- Bake scones 10-12 minutes or until golden brown and no longer doughy
- Allow to cool before tasting