I offered to bring breakfast to an early work meeting last month, and as soon as I offered, I started worrying about what to bring. Since it was the end of December, I thought it was maybe a little past season for pumpkin scones, but something along those lines (especially since they're so easy!) sounded good.
I cracked my America's Test Kitchen cookbook and found a basic scone recipe. America's Test Kitchen is behind the famous Cook's Illustrated magazines, and I find their thorough testing does result in some excellent recipes I can always count on!
To make the scones more exciting, I planned to use some lemon zest and frozen blueberries to make Lemon Blueberry Scones.
None of the scones lasted past the work breakfast meeting, and I will be making these again! (I realize I have mentioned this about a few other breakfast items lately. Clearly I need to host a brunch!)
Lemon Blueberry Scones
Makes 8 scones
Adapted from America's Test Kitchen
2 cups flour
4 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
5 tbsp cold butter, cut into cubes
zest of 1 lemon
1 cup frozen blueberries
1 cup cream
Preheat oven to 450 degrees.
Rinse the blueberries until the water runs clear.
In a food processor, briefly blend the flour, sugar, baking powder, and salt.
Add the cubes of butter and pulse about 10 times until the butter pieces have broken down and are about the size of peas.
Remove the mixture to a large mixing bowl and stir in the lemon zest.
Carefully mix in the blueberries, then add the cream and incorporate gently until the mixture comes together and is sticky.
Dump the dough out onto a floured cutting board and carefully shape into a flat round disc, about 9 inches in diameter. (The dough will be pretty dry, so just keep pressing it until the shape holds)
With a knife, cut the disc into 8 pieces.
Transfer the pieces onto a parchment paper-lined baking sheet.
Bake for 13-15 minutes, or until the tops are golden brown.
Cool on a wire rack and serve warm or cold.