Let's Have Brunch - Blueberry Scones with Sweet Clotted Cream

Recently I had some fresh blueberries in the refrigerator and decided to make scones. I found this recipe from Taste of Home that is easy and makes enough to put a few in the freezer for a special treat later on. To go along with the warm scones from the oven, I've included the recipe for a sweet clotted cream that I'm sure everyone will love.

Blueberry Scones

4 cups all-purpose flour

6 tablespoons sugar

4-1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup plus 2 tablespoons cold butter

2 eggs

3/4 cup plus 2 tablespoons milk, divided

1-1/2 cups fresh blueberries*

 

1. In a bowl, combine flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. In a bowl, whisk eggs and 3/4 cup milk; add to dry ingredients just until moistened. Turn onto lightly floured surface; gently knead in the blueberries.

 

2. Divide dough in half. Pat each portion into an 8-inch circle; cut each into eight wedges. Place on greased baking sheet. Brush with remaining milk. Bake at 375 degrees for 15-20 minutes or until tops are golden brown. (Take out as soon as the tops are lightly browned. If left in too long they will be dry.) Serve warm with sweet cream below.

 

* You may use frozen blueberries but do so without thawing to avoid discoloring the batter.

 

Sweet Clotted Cream

 

4 ounces mascarpone

1 cup heavy whipping cream

1 teaspoon pure vanilla extract

1 or 2 tablespoons granulated white sugar

Zest of lemon or lime (optional)

 

Place all the ingredients in a large bowl and beat until the mixture holds its shape and looks like softly whipped cream. Use right away or cover and refrigerate the cream until serving time.