Blueberry scones

Blueberry sconesLet’s be honest: Pastries (or baked goods in general) make everything better. And if you’re in the mood to try something different than the usual muffin or bagel basket, perhaps a scone is just what you need. The best thing about scones is that you can basically add any fruit, nut, or other extra flavor to make it your own.

Here’s a recipe courtesy of Martha Stewart. What I love about these particular scones is the incorporation of a bit of lemon zest for a little something extra.

Servings: Makes 8 scones

2 cups all-purpose flour
3 tablespoons sugar, plus more for topping
1 tablespoon baking powder
¾ teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into pieces
1½ cups fresh blueberries, rinsed
1 teaspoon grated lemon zest
1/3 cup heavy cream, plus more for brushing
2 large eggs, lightly beaten

Blueberry sconesDirections:

  1. Preheat oven to 400ºF.
  2. In a large bowl, mix together the flour, 3 tablespoons of sugar, baking powder, and salt. Using a pastry cutter or fork, cut in the butter until the largest pieces are about the size of peas. Then stir in blueberries and lemon zest.
  3. In another bowl, whisk together the heavy cream and eggs. Make a well in the center of dry ingredients, and pour in the cream mixture. Stir lightly with fork until the dough just comes together. Turn the dough out onto a lightly floured surface, and knead a few times to mix well.
  4. Pat the dough into a 6-inch square about 1¼ inches thick. Using a floured knife, cut into four 3-inch squares. Cut squares in half on the diagonal to form eight triangles.
  5. Transfer the triangles to a baking sheet. Brush the tops of the scones with cream, and sprinkle lightly with sugar.
  6. Bake the scones until golden brown, about 20 to 22 minutes.
  7. Transfer the scones to a wire rack to cool.

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