Blueberry Cream Scones
Makes 8 scones
Kentucky blueberry season is fast approaching so here is a great way to use blueberries – if you don’t like to freeze them or do not have any frozen blueberries on hand you can freeze just what you need to use for this recipe in an hour or two – they will keep their shape better, will not bleed throughout the dough as much and will help to keep the dough chilled while shaping. Serve warm with butter and honey.
- 1 lemon
- ⅓ cup plus 2 TBSP sugar
- 2 cups all purpose flour
- 1 cup plus 2 TBSP rolled oats
- 2 ½ tsp baking powder
- ½ tsp kosher salt
- 1 ⅓ cups plus 1 TB chilled heavy cream
- 2 TBSP honey
- 1 cup frozen blueberries
- 1 large egg yolk
- Preheat oven to 400F. Finely grate zest of 1 lemon with a micro plane into a large bowl. Add ⅓ cup sugar and massage with your fingers until the mixture looks like wet sand and is fragrant.
- Add 2 cups flour, 1 cup oats, the baking powder and salt to the bowl with the sugared zest. Whisk to combine.
- Whisk 1 ⅓ cups cream and 2 TBSP honey in a medium bowl until combined.
- Slowly drizzle cream mixture into flour mixture tossing with a fork to disperse liquid and hydrate flour. Stop mixing when you have a few dry spots.
- Add blueberries, and fold mixture with rubber spatula taking care to only mix until blueberries are distributes throughout and you have a sticky dough.
- Dust countertop with more flour and turn out dough. Pat down into a 1” thick square.
- Mix egg yolk and 1 TBSP cream with a pastry brush in a small bowl and brush across surface of dough.
- Sprinkle remaining 2 TBSP oats and 2 TBSP sugar over the top.
- Using a knife or metal scraper cut the dough into 4 quadrants then cut each quadrant in half so you have 8 triangles.
Transfer triangles to baking sheet with parchment paper. Bake scones for 15-20 minutes until tops are lightly golden and bottoms are golden brown.
These scones are best eaten the day they are made. Enjoy warm with butter and more honey!