I tried to make scones once years ago, and it was a complete disaster. The dough was perpetually sticky and got all over the place, and I just could not get the dough's consistency to be what I needed. I had also completely underestimated how much work went into dealing with the dough, and while the final product tasted great, the process was way too much work to make them at home instead of going for store-bought. Years later, I found a different and seemingly simpler recipe, so decided to try my luck again. Fortunately, I had a much easier time this go around, and blueberry scones have become one of my favorite things to make ahead for a week of breakfast and/or dessert. I would even dare to say they are relatively easy to make, though that may just be because I had such an awful first experience.
I used this recipe from Food Network, with a few modifications:
- Instead of using forks or a pastry blender to cut up the cold butter, I just used my hands. Much easier and better access to the butter with less effort.
- Although the recipe calls for 1 cup of heavy cream, I found myself using a bit more. I recommend adding the 1 cup, and then adding small amounts at a time until the dough reaches the right consistency (the flour is completely incorporated, but the dough is not sticky). If the dough is too dry, add more heavy cream. If it's too sticky, add more flour.
- The recipe explicitly states to not "overwork" the dough. This is a bit of an exaggeration; work to your desire
- I rarely ever add the lemon glaze. It obviously make the scones more sweet, but I find these taste great even without the glaze
- I baked about 5 minutes longer than the recommended 15-20 minutes
Although they keep well, there is nothing like a fresh scone! The flakiness is unreal. I'll keep them in a container out on the counter for a day or two, and then refrigerate (if there's still any left by then)!
