Court’s Scones.

Blueberry-Scones-3

I was hanging out with my beautiful friend Amanda the other day, and we started chatting about scones. Why wouldn’t we?! Doesn’t everyone talk about baked goods in their free time? I told her I’d share my recipe with her — so here you go my lady. This post is for you. 🙂

The first time I had a scone, I didn’t like it. It was crumbly, hard, dry, and had artificial blueberries in it. Gross.

If this was your experience too, will you open your heart to trying the scone again?

This recipe I’m about to share with you is nothing like that horrible experience I had 12 or so years ago. I make variations of this recipe ALL the time. These little dudes are super tasty, moist, and will make you want to host tea parties every day of the week. Most days I have a tea party with myself.

I cut mine into little triangles — like you see above — but you can do whatever you want. You can make them bigger. They’re your scones. Make them into squares, circles, stars — have a geometry lesson in your kitchen — they’ll still taste fantastic.

Courtney’s Scones  (makes 16 small or 8 large scones)
adapted from the Williams Sonoma Baking Book 

2 cups flour
1/4 cup sugar
2 ½ t. baking powder
¼ t. salt
4 T. cold butter, cut into pieces
2 eggs
2 t. vanilla
2/3 cup whipping cream
½ cup of fruit/filling (if desired) blueberries, cranberries, strawberries, apricots, chocolate,  etc.
2 t. lemon or orange zest (if desired)
1 heaping T. of coarse sugar for sprinkling

Mix together the dry ingredients. Cut the butter into the dry mix until the pieces are coarse crumbs. In another bowl, whisk together the eggs, vanilla and cream. Add all but 2 Tbsp. of the egg mixture to the flour mixture all at once and stir just until combined. Quickly add the fruit here if you so desire. (note: if I add fruit, I usually zest in about 2 t. of lemon or orange zest to make the flavor of the fruit “pop”). Turn the dough out onto the counter and knead slightly until the dough holds together. Divide into two equal portions and pat each portion into a circle (or square) about 1 inch thick. Cut each round into 8 wedges or 4 wedges – depending on your desired size of scone. Place the wedges 2 inches apart on parchment-lined pan, and brush each wedge with remaining egg mixture. Sprinkle with coarse sugar.

Bake at 400° for 15 minutes or so, until golden brown. Serve immediately with coffee or tea, alongside whipping cream, jam, jelly, and lemon curd.

Enjoy friends.

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