I’ve had a long-standing a prejudice against scones, caused by the over-sized, dry and flavorless bricks sold in coffee shops all over the States. I must thank you, my readers, for insisting that I post a recipe for scones, for it has changed my mind completely. These scones are moist, fluffy, light and delightfully flavored with bright bursts of blueberries and toasted pine nuts, enough to convert the strictest critic into a fervent scone-lover!
Blueberry Scones with Pine Nuts
- 3/4 cup plus 1 tablespoon cold heavy cream
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour, plus more for work surface
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces
- 1 cup blueberries
- 1/2 cup toasted pine nuts
- extra sugar, for sprinkling
Preheat the oven to 400°F/200°C. Whisk together 3/4 cup cream, egg, and vanilla, set aside. In a large bowl, mix together flour, granulated sugar, baking powder, and salt. With a pastry blender or two knives, cut butter into flour mixture until it resembles coarse meal, with a few pea-size pieces of butter remaining (I cheated and used my fingers). Stir in blueberries and pine nuts. Gently stir in cream mixture until just combined, do not overwork.
Transfer dough to a lightly floured work surface and pat into a 6-inch circle. Cut into 6 wedges and transfer to a parchment-lined baking sheet. Brush tops with 1 tablespoon cream and sprinkle generously with sugar. Bake until golden, 16 to 18 minutes, rotating sheet halfway through.