Everyone should be able to make a biscuit or scone. There is not much better on a weekend morning with coffee or tea. In spring, when blueberries come into their own, they show up more often in our weekend scones than any other ingredient. Grated lemon zest brightens them, putting even more spring in their step.
I always made biscuits and scones the same way – cutting in butter, adding cold milk, patting and cutting. But I’ve recently been introduced to the streamlined joys of using just cream, no butter. It seems rich, but of course cream is lower in fat than butter, so they’re not quite as heavy as those made with copious amounts of butter and milk or half & half. Still, they’re not exactly a light breakfast. Perfect if you’re having friends over for brunch, though, or want to bring a little something to perk up a friend.
Blueberry Lemon Cream Scones
2 cups all-purpose flour
grated zest of a lemon or orange
1 Tbsp. baking powder
1 Tbsp. sugar
1 tsp. fine salt
1 1/4 cups heavy cream, plus extra for brushing
1/2-1 cup fresh or frozen (don’t thaw them) blueberries
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
Combine the flour, zest, baking powder, sugar and salt in a mixing bowl, and stir with a fork to blend. Stir in the cream until you are able to gather it into a soft dough.
Place the dough on a lightly floured board and knead a few times. Pat the dough about half an inch thick, scatter with berries and fold over to enclose them – do this a few times to trap all the berries, then pat into a circle about an inch thick. If you like, brush the tops with milk and sprinkle with coarse sugar.
Cut into 8 wedges, and place them an inch or so apart on the baking sheet. Bake for about 15 minutes, until golden. Serve immediately. Makes 8 scones.