Blueberry Scones Baked Until the Tops Crack

Blueberry Scones Baked Until the Tops Crack is filed under Scones and built around sugar, all-purpose flour, and kosher salt. Plan on 12 people.

Count on 25 minutes of prep, 15 minutes of cooking, 2 hours of resting, about 2 hours from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• ½ cup sugar
• 2 ½ cups all-purpose flour
• ¾ teaspoon kosher salt
• 1 teaspoon baking powder
• ½ cup unsalted butter cold, cubed
• 1 teaspoon vanilla extract
• 2 eggs
• 4 oz heavy cream
• 1 cup fresh blueberries smaller ones work best
• ¼ cup turbinado sugar for finishing
• 2 tablespoons heavy cream for finishing

How the cooking goes

1. Heat the oven to 325°F. Zest the lemon directly into the sugar and keep it to one side. The longer it sits, the more pronounced the lemon flavor will be.
2. In the bowl of a electric mixer fitted with the paddle attachment, combine the flour, lemon sugar, salt, and baking powder. Mix briefly to distribute. Add the cold cubed butter and mix on low until no visible butter pieces remain and the mixture resembles damp sand.
3. Beat or blend the vanilla, eggs, and cream together until the texture looks smooth. With the mixer running on low, pour the cream mixture in slowly and mix until almost incorporated.
4. Turn the dough out onto a clean surface and knead gently just until it comes together with no dry spots. Add the blueberries and fold them in carefully.
5. Roll the dough into a rectangle about ½ inch thick. Cut into 4-inch strips, then into squares, then diagonally into triangles. Press any scraps together and cut additional scones. Move it onto a sheet pan lined with parchment.
6. Chill the shaped scones completely before baking. To bake from frozen, skip thawing then add two to three minutes to the bake time.
7. Brush scones with heavy cream and sprinkle with turbinado sugar. Bake for about 15 minutes, until the surface is deep gold around the edges, puffed, and the centers offer slight resistance when touched. Cool on the sheet pan or serve warm.

After it comes off the heat

Cool the sheet on a rack before the pieces are stacked. A covered tin keeps them for a few days.

If you want another plate from Scones, open Raspberry White Chocolate Scones Baked Until the Tops Crack and Lemon Scones for a Morning Plate.