We’ve had our friend Brandi Bernoskie from Not Your Average Ordinary as a TPS contributor before and we’ve Post Marked her a few times too. What can we say, the girl is talented and one of her main talents is baking. She whipped together these amazing scones for us that made our mouths water.
Blueberry season is reaching its peak in the next few weeks. Eastern Market in Washington, DC already has some incredible ones from local farms in the region. It’s been easy to discover that I’ve gone through an entire pint in a day. I’m not really sure how I managed to save any to make these scones. Sheer willpower? I simply knew nothing would be more delicious on a Sunday morning in June than scones with fresh blueberries and a hint of earl grey tea.
Blueberry Earl Grey Tea Scones
1 or 1 1/2 cups blueberries
1 1/2 teaspoon earl grey tea (or tea bag)
2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon kosher salt
5 tablespoons cold unsalted butter, cut into cubes
1 cup heavy cream
1. Preheat oven to 425 degrees F. Line a cookie sheet with parchment paper.
2. Freeze blueberries, if fresh. This will help keep them in tact when you add them to the mix later.
3. Warm the heavy cream over medium heat or in the microwave. Add earl grey tea bag, or loose earl grey tea in a tea ball, and remove from heat. Allow to steep for at least 5 minutes.
4. With food processor: In the bowl of a food processor fitted with the metal blade, combine flour, baking powder, sugar, and kosher salt. Pulse five times to combine. Then add the cubed cold butter, and pulse for one second, 12 times. Move mix to large bowl.
Without food processor: In a large bowl, combine flour, baking powder, sugar, and salt, and mix briefly until incorporated. Add butter. Using two forks, cut butter into the flour mixture, until mixture is coarse like sand.
5. Add the Earl grey-heavy cream mixture to the flour mixture, stirring with a rubber spatula until well combined. Add blueberries and mix until incorporated. The blueberries, especially fresh ones, don’t hold well, so use a minimal amount of strokes.
6. Turn the dough onto the parchment paper-lined cookie sheet, and knead briefly. Shape into a circle, then use a knife or pizza cutter to cut into wedges. Separate the wedges and bake 12 to 15 minutes, or until golden brown.
*A little extra note to my gluten-free friends: It’s easy to alter this recipe and make them gluten-free. I just exchanged the regular flour for King Arthur’s gluten-free all-purpose flour. The texture won’t quite be the same, but you’ll still be able to indulge without the repercussions of eating wheat.
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