Hello birthday. Hello to the last lazy afternoons and plane rides. Hello golden afternoons and ever-so-slightly-earlier sunsets.
To be perfectly honest, this new month snuck up on me.
Here I was thinking that summer was just beginning– I had finally learned to take advantage of my weekends and enjoy the season. I learned that I could make it to the pool for an hour after work, or hike in the hills in the afternoon sun. Take a picnic to the local park and enjoy the sunshine and warmth. Have lunch on the lawn. Count on it being light outside until nearly 9 PM. Eat tomatoes and corn and berries for an afternoon snack, because all of the produce is perfectly ripe and sweet this time of year.
And suddenly, it’s August. Back-to-school season, and nearly Fall semester.
I’m going spend another month or two pretending that summer will never end.
One thing you should definitely do this month, before berry season is over?
Make these scones. Make these scones, a blackberry pie or two, strawberry shortcakes, and peach-berry-basil cobblers. But begin with these scones.
These tiny cream scones are incredibly easy to make. You just whisk together your dry ingredients, stir in your cream, and add the best blueberries you can find. There’s not much more to it.
And, especially for being one of the simplest things to come out of your oven, these little scones are delightful. Light, tender, just dense enough. Bite-sized. Bursting with berry flavor, the baked and concentrated juice sometimes running down the sides, sticky and sweet. Golden brown on top and just a little crisp around the edges.
Eat these straight out of the oven or on the same day as you bake them for the best texture. If you need to store these overnight, an airtight container at room temperature will do. But if you can? Always go for fresh scones.
These scones start with dry ingredients, whisked together in a large bowl. Easy peasy.
Add cream. Cream is the only wet ingredient in this recipe… It adds moisture and fat and flavor. No butter or milk needed.
Cream and flour are mixed together to form a shaggy dough.
In go blueberries and citrus zest.
Shaggy dough gets turned out onto a countertop, or in this case, a marble pastry board.
We gently press the dough into a large, even rectangle.
Berries get squished and edges are rough, and that is OK.
We slice scone dough into 1 1/2 inch squares, then slice each of those squares in half on the diagonal.
Tiny doughy triangles.
We move our scones onto a parchment paper-lined baking sheet, and space them out evenly.
We brush with cream and sprinkle with sugar. Demerara sugar if you have it, plain white granulated if you don’t.
Baked until golden brown on top, and just ever so slightly crispy on the outside.
Mini Blueberry Cream Scones
- 3 cups all purpose flour, plus more for dusting
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/3 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 1/3 to 1 1/2 cups heavy cream, plus more for brushing
- 3/4 cup fresh blueberries
- zest of one lemon or lime, optional
- demerara sugar or granulated sugar for topping
- Move oven rack to the middle of the oven. Preheat the oven to 425 F. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- Add 1 1/3 cup cream and vanilla extract. Stir the cream into the flour mixture until evenly mixed, and no pockets of dry flour remain. Add the remaining cream one tablespoon at a time until all of the excess flour is incorporated. The dough should be shaggy and a little on the dry side.
- Add the blueberries, and citrus zest if using. Gently fold the blueberries into the dough until evenly distributed. Some blueberries may get crushed into the dough. That is okay.
- Turn the scone dough onto a lightly floured work surface. Press the dough into a large rectangle that is about 3/4 inch thick. Cut into 1 1/2 inch squares using a sharp knife, then cut each square on the diagonal to make tiny triangles.
- Move the scones to a parchment-lined baking sheet, and space them roughly an inch apart. Brush the tops of the scones with more cream, and sprinkle with demerara sugar.
- Bake the scones for 12-14 minutes, until they are a light golden brown color and cooked through.
- Serve scones warm, or allow them to cool completely before storing in an airtight container for up to two days.
These scones are best fresh! Eat them the same day they are made for the best texture. You can keep these scones at room temperature for a couple of days, but they will feel denser with each subsequent day.
Recipe adapted from King Arthur Flour & Joy the Baker.