First off, thank you all for the comments on the Pasta alla Vodka post, I was happy to see that you all love Italian food as much as I do! The winner for the giveaway sponsored by Marovato Italian Imports is Kimi from Twenty-Something Simple whose favorite Italian dish is gnocchi with pesto sauce which is definitely one of my favorites too. She won some amazing pasta and tomato sauce, in addition to their delicious taralli cookies. Check back in another week or so for another recipe featuring ingredients from Marovato Italian Imports!
This week though, I’m sharing this tasty scone recipe. Scones are definitely one of my favorite breakfast pastries and I’m also keeping my eye out for new recipes to try. This recipe is not only the best I’ve made so far, it’s also the easiest with is always a wonderful thing. I used dried blueberries for this batch, but it could easily be adapted for different types of fruit.
If desired, you could make a quick powdered sugar glaze for the top, but I thought they were delicious without the glaze. I brought these over to a friend’s house for tea one morning and they were quickly devoured!
These scones can be made ahead of time and frozen. You can bake them directly from the freezer, just add a few extra minutes to the baking time.
- 2 cups flour
- 1 tbl. baking powder
- 3 tbl. sugar
- 1/2 tsp. salt
- 5 tbl. unsalted butter chilled and cut in 1/4 in pieces
- 2/3 cup dried blueberries, soaked in hot water for about 30 minutes then drained
- 1 cup heavy cream
- Preheat the oven to 425 degrees.
- Combine the flour, baking powder, sugar, and salt in a large bowl or in a food processor. Add the chunks of butter and use the food processor or a pastry cutter to cut in the butter until the mixture resembles coarse meal. Transfer the dough to a large bowl and stir in the blueberries. Add the heavy cream and stir until a dough beings to form, about 30 seconds. Knead by hand for 5 to 10 seconds until the dough comes together in a rough, sticky ball.
- Pat the dough into an 8-inch disk, then cut into 8 wedges- one easy way to do this is to press the dough evenly into a lightly floured 8-inch cake pan then turn it out onto the counter to cut. Place the wedges on a cookie sheet and bake for 12-15 minutes until the tops are light brown. Allow to cool on the pan for a few minutes, then transfer to a wire cooling rack. Serve warm or at room temperature.