I’ve been on a bit of a berry kick lately, and unfortunately, my eyes were bigger than my berry hungry stomach. Get it!? Of course, the best price for berries is Costco, where you get a crap-ton (yes, it’s a scientific measurement) for the same price your local grocery sells those teeny tiny cartons. So, while it’s a better bang for your buck, it’s quite a bit of berries to eat for two people. Not to mention that I eat mostly blueberries – what we have the most of – and Nate exclusively eats raspberries (which, yes, I prefer, but are SO much more expensive).
We were heading out of town for the 4th of July weekend, so I knew if we didn’t eat them up, they’d go bad. I decided to make something we could take with us for the weekend, so I whipped up these beautiful blueberry scones.
I may or may not (mostly may) have been making a handful of other things at the same time, so I overlooked the fact that there is lemon zest in these. Whoops! They still taste awesome, but I wished I remembered because they would have had just a little more pop! The scones are flakey and light, and not too sweet. A perfect little breakfast snack – a great idea to bring to share at work or any brunch gathering!
Source: Adapted from Marth Stewart
2 cups all-purpose flour
3 tbsp. sugar, plus more for sprinkling
1 tbsp. baking powder
3/4 tsp salt
6 tbsp. cold unsalted butter, cut into pieces
1 1/2 cups fresh blueberries, picked over and rinsed
1 tsp lemon zest
1/3 cup heavy cream, plus more for brushing tops
2 large eggs, lightly beaten
1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
2. In the bowl of a food processor, pulse together flour, 3 tbsp. sugar, baking powder and salt. Add butter and pulse until the largest pieces are the size of peas. Transfer to mixing bowl and stir in blueberries and zest.
3. In a liquid measuring cup, whisk together heavy cream and eggs. Make a well in the center of the flour mixture and pour in egg mixture. Lightly stir with fork until dough just comes together. Turn out onto a lightly floured surface, and knead a few times to mix well.
4. Pat dough into a 6-inch square about 1 1/4 inches thick. Using a floured knife, cut into four 3-inch squares, then cut squares in half on the diagonal to form eight triangles. Transfer to prepared baking sheet, brush tops with heavy cream and sprinkle with sugar. Bake for 20-22 minutes, until golden brown. Transfer to wire rack to cool.