We've all seen different versions of "tea time" in movies, particularly old British ones, but have you ever tried making your own tea time at home?? You're just a few blueberry scones, a cup of tea and a few dainty finger sandwiches away from from an absolutely STELLAR tea time!
If you're going ALL out and inviting your family or friends over, I also recommend accompanying with my incredible lemon bars and/or cinnamon buns, which are shockingly easy and fun to make! Click below for the recipes!
For your reference and viewing pleasure, I put together a video (above!) on the Yes Chef Kitchen YouTube channel to go through the full scone making process from start to finish!
Ingredients:
2 Cups All Purpose Flour (+ a bit more for rolling out)
1/2 Cup Granulated Sugar
1 1/4 Tablespoon Baking Powder
1/2 Tsp. Salt
1 Tablespoon of Lemon Zest (or Citric Acid)
1 Stick of Butter (1/2 Cup, cold and cut into quarter-sized pieces)
1/2 Cup Cold Heavy Cream + 2 Tbsp. for Brushing on Top
1 Large Egg
2 Tsp. Orange Juice
1 Cup Blueberries
Turbinado Sugar
Directions:
Pre-Heat your oven to 400°F.
In the bowl of a stand mixer, add all of your dry ingredients (flour, sugar, baking powder, salt, lemon zest), along with your 1/2 cup of cold butter, which has been cut up into small pieces. (You can use an electric hand mixer in lieu of a stand mixer.
Mix the ingredients with the hand mixer or stand mixer paddle attachment until the mixture is crumbly; about 2-3 minutes.
Once you have achieved small, even crumbs, add your cold heavy cream, 1 large egg, and orange juice. Mix just until a dough begins to form (about 1-2 minutes).
After sticky dough has formed, add the blueberries and mix in until just combined. Don't over-mix or you will pop all your blueberries! PRO TIP: (If you just washed your berries, make sure they are dry before adding them to your mixture, else you will have to add more flour.
If you want to make "Drop Scones" you can simply drop 1/3 cup dollops of the scone dough onto parchment paper instead of going through this step, then move on to step 7. If you want to make triangular scones, continue with this step: Flour a clean and flat work surface, and drop your big ball of scone dough onto the area. Dust with more flour and begin to gently work it into a long rectangle, about 3/4-1 inch tall. cut the rectangle into triangles moving from left to right (watch my video to see how I did this step!)
Brush the tops of the scones with the extra heavy cream you set aside, then sprinkle generously with turbinado sugar. Transfer to a baking pan lined with parchment paper.
Bake in the pre-heated oven until puffed up and golden brown! (The baking time may vary depending on how large you made your triangles).
Once you remove the scones from the oven, sprinkle a little more turbinado sugar on top for extra crunch. Gently transfer the scones to a wire rack to cool.
Serve at tea time brunch, or ANY time!!! (As far as we're concerned, just waking up in the morning is the perfect occasion for scones!)
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