Summer Recipe- Celebrate Fathers Day With Blueberry Scones

It’s only been a week since I came back from my vacation and in these 7 days I must have thought about baking a million things! Well didn’t I say I am addicted to baking! Hmm it’s not that I didn’t bake in India, I did a LOT but the comfort of baking in your kitchen is something else. I have all the ingredients here plus I know my oven. You know how it is, it takes some time to get familiar with an oven so yeah back home I had to start from scratch plus the oven was so small.

Anyway so finally today I got around making these beautiful blueberry scones. Why scones? because they have been on my “to bake” list for long now, like really long. So when I got this huge box of fresh blueberries from Costco the other day I just had to make these scones. Aren’t they beautiful!

Ingredients

2 cups all purpose flour
2.5 teaspoons baking powder
¼ teaspoon salt
½ cup granulated sugar
½ cup salted butter cut into small cubes and chilled
1 large egg
½ cup heavy cream some more to brush on top
1 teaspoon pure vanilla extract
1 cup blueberries heaping [fresh or frozen]
Turbinado sugar to sprinkle on top

Method

* Preheat oven to 400 F degrees.

* Line a baking sheet with parchment paper or silicone mat. Set aside.

* In a bowl whisk together all purpose flour, baking powder, salt and granulated sugar.

* Add the cubed chilled butter and cut into the flour using a pastry blender (or use your hands) till the flour resembles bread crumbs.

* In another bowl whisk together egg, vanilla and cream.

* Add the wet ingredients to the flour mixture in parts.

* Add in the blueberries and mix everything together to form a dough. Be careful not to overwork the dough.

* Transfer the dough to a lightly floured working surface. Knead the dough once or twice to make it all smooth.

* Using your hands shape the dough into an 8 inch disc of about 1 inch thickness.

* Cut into 8 equal wedges using a very sharp knife.

* Transfer the scones to a baking sheet lined with parchment paper.

* Brush the scones with some heavy cream using a pastry brush and sprinkle turbinado sugar on top.

* Bake at 400 F degrees for 20-25 minutes or till scones are firm to touch and turn light golden brown.

* Take out from the oven and sprinkle some more turbinado sugar on top (optional).

* Serve warm with butter or fruit preserve.