A blueberry scone recipe from Chef Zac Young, pastry chef, TV personality and owner of Sprinkletown Donuts & Ice Cream at Foxwoods Resort Casino.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 8 Tablespoons (1 stick) cold unsalted butter- cut into small pieces
- 1 ½ cups blueberries fresh or frozen
- 1/2 cup whole milk
- 1 lime
- 1 large egg
- 2 ¼ cup raw sugar (or granulated sugar)
Directions
Preheat Oven to 375.
In a medium bowl, stir together the flour, granulated sugar, baking powder and salt. Gently zest the lime with a fine grater, add 1 teaspoon of zest to the flour mixture.
Cut the lime in half and squeeze the juice into a small bowl. Reserve the other half of the lime for later. Add the milk to the bowl with the lime zest. The milk will curdle, producing buttermilk!
Add the finely cut butter to the flour mixture and gently rub it with your hands or use a pastry blender until it is coarse and mealy, you don’t want to work it in completely. Stir in the blueberries.
Whisk the egg into the milk and then stir the liquid into the dry, folding until the dough just comes together.
On a lightly floured surface, press the dough into a 1 inch thick round disk. Cut the disk into 8 slices.
Grease or spray a heavy baking sheet with butter or nonstick spray.
Evenly space the wedges on the sheet. Squeeze the remaining lime half over top of each scone to create a “glue” then sprinkle with the raw sugar.
Bake at 375 for 20 to 25 minutes, rotating the sheet half way through, until the tops are golden brown.
Quick, easy, and versatile – try swapping the blueberries for chopped peaches or blackberries! – Chef Zac Young
