Blueberry Scones
We paired these scones with Earl Grey tea. Read here to learn how these scones and Earl Grey tea balance each other in flavor.
Inspired by Paul Hollywood’s Scone Recipe
Yield: 5-7 circular scones (Double Batch in parentheses)
Ingredients:
250 g bread flour (500 g)
2 eggs (1 is for egg wash) (3 eggs)
37 g sugar (70 g)
15 g baking powder (30 g)
38 g butter (softened / room temperature) (75 g)
112 ml milk (225 g)
1-2 cups fresh blueberries (adjust the quantity to your preferences)
Steps:
Line a baking tray with parchment paper. (Line 2 for a double batch)
Mix the flour, sugar, baking powder, butter, 1 beaten egg (2 for double), and milk together by hand until well incorporated (about five minutes).
Once it is well mixed and holding together, gently fold in the washed and dried blueberries. Be careful not to mix too aggressively or you’ll mash the berries into a pulp. But don’t fear, many will break anyways.
Tip onto a lightly floured surface and gently roll with a rolling pin until about ½ to 1 inch thick.
Cut into circle shapes using a round cutter, edge of a glass, or a sharp knife. You can gently knead the leftover dough back together and cut a few more scones.
Use the last egg (beaten) to brush the surfaces with egg wash.
Chill the egg-washed scones in the fridge for at least thirty minutes.
As the dough rests, preheat the oven to 425 degrees. After 30 minutes, brush with egg wash again, careful not to let it drip down the sides.
Bake for 15 minutes, until golden brown. Transfer to a wire rack to cool slightly and then enjoy warm.
Tastes great with an extra drizzle of honey or a dollop of fresh whipped cream right before you eat it.