Why I chose this recipe:
I am obsessed with scones. I am not sure why. The only reason I can come up with is that when I was younger, my grandparents used to take my brother and me to Bermuda each Fall to give my parents a break. At the hotel’s poolside snack-bar grilled current scones were served mid-afternoon. Needless to say, after hours in the pool, the scones were a nice treat. Ever since, I have always had a special affinity for scones.
Since my trips with my grandparents, I haven’t found a scone that I loved as much as the ones from those special days poolside. So I thought it was time I mastered this memorable treat at home. After a few iterations, I think this recipe is worthy of sharing with you all. While a lot of scones are dry, I like a more moist scone with lots of flavor. Since blueberries are delicious this time of year, I threw some into the batter. Let’s just say my taste testers ate more than three in one sitting; so I think that is a good sign.
Not only are these moist and delicious, but the ingredients are easy to find and probably in your pantry and refrigerator right now. If not, tomorrow run by your favorite market, grab a pint of fresh blueberries and some whipping cream. Then, make your family some scones for breakfast or a mid-afternoon snack. They literally only take 30 mints from start to finish. You will be amazed how easy it is to .
Ingredients
2 cups flour
2 tsp baking powder
7 Tbsp sugar
¼ tsp salt
¼ tsp nutmeg
½ tsp lemon zest
1 cup fresh blueberries
1 ½ cups whipping cream
½ tsp vanilla
Decorative sugar (optional)
Directions
Preheat oven to 425 degrees
Prepare cookie sheet with parchment paper. Set aside.
Sift together flour, baking powder, sugar, salt, and nutmeg in medium-sized mixing bowl.
Add lemon zest and whisk to combine.
Add blueberries and stir to coat blueberries with flour mixture.
In small bowl, combine whipping cream and vanilla.
Stir to combine.
Pour cream mixture into flour mixture and mix until fully combined.
Using ice cream scoop, create twelve domes of batter on prepared cookie sheet.
Sprinkle with decorative sugar.
Bake for 17-21 minutes.
Serve warm or at room temperature.