I really like scones, but hate how they leave you feeling so carbed-out. So I was really happy to find this recipe that uses a lot less flour for the same amount of end product. My one complaint was that the dough was really sticky, so be wary of that. Otherwise, they came out beautifully and tasted great. Light and fluffy, but retaining that flaky scone quality. Plus there are like a gazillion blueberries in every bite. Yum!
Makes 8 scones
For the scones:
2 1/2 cups flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 sticks unsalted butter, cold, cubed
1/2 cup cream, plus more to glaze
1 1/2 cups fresh blueberries
Zest of 1 lemon
Raw sugar, to sprinkle
Preheat the oven to 395°F. Grease a large baking sheet and set aside.
In a large bowl, mix together the flour, sugar, baking powder, and salt. Using your fingers, massage the butter into the dry mix until small balls form (about the size of blueberries, hehe). Then add in the lemon zest and blueberries.
Add in the eggs and cream, and mix with a fork until just combined. On a well-floured surface, knead the dough until it comes together (I found my dough to be reeeally sticky, so I added about 1/4 cup more flour).
Form the dough into a rectangle 5″x12″. Cut into 4 rectangles. Cut each rectangle into a triangle, so you end up with 8 triangles roughly 5″x3″. Place dough onto the prepared pan and brush the scones with cream, then sprinkle with raw sugar. Bake for roughly 30 minutes or until golden brown. Cool for about 20 minutes, then serve!
Recipe adapted from Toasty Biscuit.