Scones tend to divide people in two camps. Some like their scones hard and crumbly (almost like a biscotti) and others like their scones moist (like a really dense muffin). I like my scones to be in between: a moist, fluffy center with a crumbly crumb.
This recipe is pretty simple to make! The scones pair well with a cup of coffee!
you will need:
baking pan (I used a 10 in. cast iron skillet)
– 2 cups of all-purpose flour
– 1/2 cup of granulated sugar
-2 1/2 teaspoons of baking powder
– 1/2 teaspoon ground cinnamon (I freshly grated mine and used less)
– 1/2 teaspoon salt
– 1/2 cup (1 stick) of frozen butter
– 1/2 cup heavy cream
– 1 large egg
– 1 teaspoon of vanilla extract
– 1 full cup of fresh blueberries or whatever berry you want to use
– sparkling sugar/coarse sugar for topping
1.) Pre-heat the oven to 400F degrees.
2.) If you’re using a baking pan, grease the entire inside of the pan with butter. Since I used a cast iron skillet, I didn’t need to grease anything.
3.) Place your frozen butter on a chopping board and cut into small pieces the size of nickels. Set aside.
4.) In a large bowl combine your dry ingredients: flour, sugar, baking powder, cinnamon and salt. Mix well. Set aside.
5.) In a separate bowl, combine your wet ingredients: heavy cream, egg and vanilla. Mix well. Set aside.
6.) Add the butter pieces to the dry mixture. The mixture will be dry and some parts might be clumpy. Use a pastry cutter to incorporate the butter into the dry ingredients.
7.) Slowly add the wet ingredients to the dry ingredients. Use your hands and work quickly. Knead the dough until all the wet ingredients are absorbed into the dry ingredients. Your dough will be very sticky.
8.) Carefully fold in the blueberries.
9.) Gather your dough into a ball and place the dough in the middle of your baking pan. Use your fingers to push the dough out towards the sides of the pan. Make sure to have an even layer of dough throughout the entire pan.
10.) Sprinkle the coarse sugar over the dough.
11.) Place in the oven for 25 minutes. Insert a toothpick in the middle of the scone pan; if uncooked batter is clinging to the toothpick, bake for 10 more minutes.
12.) Remove from oven, cool, cut and serve!
*this was slightly altered from the recipe found here.