Coffee shop owners are smart and understand the power of impulse buying. Why else would they merchandise their baked goods in a beautiful clear case like a gorgeous summer outfit scene displayed in a department store window? Every time I walk by my eyes fixate on the different varieties of cookies, beautifully decorated cupcakes, seasonal pies, and other quintessential coffee shop baked goods. Most of the time I never intend on buying a little treat for myself but every once in a while I give into temptation.
My favorite baked goods are the ones I bake the least at home and have a nostalgic quality to them. Between a nice slice of banana bread or blueberry scone, I always choose the scone. Perhaps it’s the tender crumb that is neither cakey nor dried out like biscotti. Instead, a good scone has all the qualities of a perfect biscuit that is tender and crumbles just enough with each bite but remains mostly intact. However, blueberry scones take regular scones to the next level of deep satisfaction. Studded generously with ripe dark berries, when baked the blueberries become bursts of sweet berry flavor without the scones needing any additional butter, honey, or jam. A good scone should be served naked accompanied by a great cup of coffee or tea. No obscene amount of glazes needed.
Today I have a classic Blueberry Cream Scone recipe for you bringing the coffee house experience to your home. Best enjoyed in silence, no impulse buying necessary. Enjoy every bite.
Recipe: Blueberry Cream Scones
A delicious tender homemade blueberry scone recipe similar to the ones served in coffee houses. Made with cream, these scones are delicious without butter or jam.
2 cups all purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
4 tablespoon cold unsalted butter, cubed
1 egg, slightly beaten
3/4 cup heavy cream
1 cup fresh blueberries
Preheat the oven to 375 degrees F.
Add the flour, sugar, baking powder, and salt to a food processor. Pulsate a few times.
Add the butter.
Pulsate the flour mix until the texture resembles a coarse meal.
Add the egg and pulsate until just combined.
Add the cream. Pulsate until just combined. The dough should look crumbly.
Dust a clean flat surface with flour. Remove the dough from the food processor.
Gently pat down the dough into a thick disk. Add the blueberries to the dough and carefully fold the dough over itself.
Shape the dough the best as you can into a disk or square It doesn't need to be perfect and a rectangle works too.
Cut the disk into 8 equal wedges.
Transfer the scones to a baking sheet lined with parchment paper.
Bake for 20 minutes or until lightly browned.