After sharing one of my favorite scone recipes here, I've been searching for another one to try. Variety is key, right? Now that I know how easy they are to make they're a great gift to bring friends, add in housewarming baskets or enjoy as a treat throughout the day.
recipe via martha stewart
2 c. all-purpose flour
3 tbsp. sugar, plus more for sprinkling on top
1 tbsp. baking powder
3/4 tsp. salt
6 tbsp. cold unsalted butter, cut into pieces
1 1/2 c. fresh blueberries
1 tsp. grated lemon zest
1/3 c. heavy cream, plus more for brushed on top
2 large eggs, lightly beaten
Preheat oven to 400 degrees. In a large bowl sift together flour, 3 tbsp. sugar, baking powder and salt. Set aside. Next, using a knife (or pastry cutter), cut the butter into the dry mixture until the largest pieces are the size of peas. Stir in blueberries and lemon zest.
Using a fork, whisk together the cream and egg in a liquid measuring cup. Make a well in the center of the dry ingredients and slowly pour in cream mixture. Stir lightly together until just combined. Place dough onto a lightly floured surface and knead together a few times.
Form dough into a 6 inch square about 1 1/4 in. thick. Using a floured knife, cut into four 3-in squares. Cut squares in half on the diagonal to form eight triangles. Transfer to prepared baking sheet (I suggest lining with parchment paper). Brush tops with cream and sprinkle with sugar. Bake 20-22 minutes.
Serve and enjoy!