Blueberry scones are one of my favorite baked goods.  What I love about them is the crumbling on the outside and flaky dough on the inside.  I enjoy having it with jam and accompanied with a cup of tea or coffee for either breakfast or an afternoon break. 

I love the recipe below, which is by Tyler Florence from the Food Network.

Ingredients:

2 cups all-purpose flour

1 tbs baking powder

½ tsp salt

2 tbs sugar

5 tbs unsalted butter, cold, cut in chunks

1 cup fresh blueberries

1 cup heavy cream, plus more for brushing the scones

Directions:

Preheat the oven to 400 degrees F.

Sift together the dry ingredients: flour, baking powder, salt, and sugar. 

Cut in the butter to coat the pieces with flour, using pastry blender or forks.  The mixture should look like coarse crumbs. 

Fold the blueberries into the batter.  Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. 

Make a well in the center and pour in the heavy cream.  Fold everything together just to incorporate and do not overwork the dough.

Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 ¼ inches.  Cut the rectangle in ½ then cut the pieces in ½ again, giving you 4 (3 inch squares).  Cut the squares in ½ on a diagonal to give you the classic triangle shape.

Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream.

Bake for 15-20 minutes until nicely brown. 

Note: After scones have cooled, you can apply lemon glaze.  Tyler Florence’s original recipe available on the Food Network, includes a recipe for lemon glaze.  Since I don’t like glaze on my scones and I serve mine with jam, I excluded the glaze here.