This is the perfect scone recipe. It can be changed up to make any flavor combo you like. Today I was feeling like a little Blueberries and cream. Maybe if I start cooking like Its warm outside the weather will oblige.
Well, I can dream at least.
Make these for breakfast, a snack, or serve along side some thick whipped cream for a dessert.
3 cups All Purpose Flour
1 1/2 T. Baking Powder
1/4 t. Salt
6 T. Sugar
6 T. Butter, cold
1 1/2 t. Vanilla extract
1 1/2 c. Heavy Whipping Cream
1 can blueberries, rinsed, strained, and dried.
Preheat the oven to 400 degrees. Line a baking sheet with tin foil.
Combine dry ingredients in a medium mixing bowl. Cut the butter into the dry ingredients. Make a well in the center of the dry ingredients and pour the cream and vanilla into the well.
Mix everything together(I use my fingers) until just barely combined. Do not over mix or scones will be tough. Pour the blueberries over the dough and very gently toss until distributed.
Turn the dough out onto a well floured surface. Gently press the dough down(berries squish easily!) and lightly roll until the dough is an even 1″ thick. Cut into circles or squares and place 1 1/2″ apart on baking sheet.
Bake at 400 degrees for 5 minutes, then reduce the heat to 350 degrees and bake for about 10-12 minutes more. Remove before they are more than lightly browned.
Cool on a wire rack.
To make the cream icing, place about 1 c. of powdered sugar in a bowl. Pour about 2 T. of heavy whipping cream in the center and whisk with a fork until combined. Add more cream and stir until the desired consistency is archived. Drizzle over cooled scones.