I took the recipe for these scones from Bonnie Stern's 'Essentials of Home Cooking.' It's a bit too healthy for my liking, with whole wheat flour and milk rather than cream, so I tweaked it a little:
- 1 cup all-purpose flour
- 3/4 cup whole wheat flour (I just used all-purpose)
- 1/3 cup granulated sugar
- 4 tsp baking powder
- 2 tsp grated lemon peel (omitted)
- 1/4 tsp salt
- 1/3 cup butter, cold, cut in pieces
- 1 cup fresh or frozen blueberries
- 1 egg
- 1/2 cup milk (I used light cream)
- 2 Tbsp light cream or milk
- 2 Tbsp coarse sugar
1) Use cold butter
2) DON'T Mix it much
3) Use frozen blueberries (or whatever other filling)
Preheat the oven to 450F, with a rack in the middle.
First mix the dry ingredients - flour, salt, baking powder, and salt - in a large bowl. Cut the butter into the dry mix, very BRIEFLY, using your fingers; it should be somewhat flaky/ chunky. Mix the egg and milk in a small bowl, pour it into the dry ingredients, and mix with until just combined. Dump it onto a lightly floured board/ counter top, gently roll it out into 1/2-inch circle, and cut into 8 triangles. Brush with milk and sprinkle with coarse sugar. Bake for 12 to 14 minutes until lightly golden. Remove and let rest for 5 minutes.
These turned out well for a first attempt. I think they'd be better with buttermilk and a touch of baking soda (just for its bitterness).