I love scones, so I set out to come up with a great scone recipe. Some were too fluffy, some were too dense, some didn’t have enough flavor. I could go on and on about my trials, but I think I have it figured out. I made these and they were wonderful! My family ate the entire batch (even though I thought I made enough to save a few for the next day)! These scones take really no time at all and use ingredients you probably already have around the house anyway. I have a few more varieties that I made for my Ladies Brunch that I will share in the coming weeks.
2 cups AP flour (plus more for kneading)
1/3 cups sugar
1 tbl baking powder
5 tbls cold butter, cut into to small cubes
1/2-3/4 cup half and half (whole milk or heavy cream work well too)
1 cup blueberries (fresh or frozen)
turbinado sugar, opt
Preheat oven to 400. Prepare a baking sheet with non-stick cookie sheet. In a medium bowl, combine flour, sugar, and baking powder. Cut in butter with pastry blender or fork until crumbly. Stir in half and half. Gently fold in blueberries.
On a lightly floured surface, knead dough 5 or 6 times. Roll dough into a 1/2-inch thick circle.** Cut into eight triangles (I use my pizza cutter). Place dough triangles on prepared pan. Brush tops with a little half and half and sprinkle with turbinado sugar (or granulated sugar).
Bake for 15-20 minutes or until golden brown.
**Or divide dough in half and make two smaller circles. Cut into 8 triangles each. This makes a nice size for taking to a brunch potluck or if you are having a lot of other food.