Royal Wedding Scones

I thought I had my absolute favorite scone recipe and it’s still right up near the top of my list, but there’s a serious contender for the title-the royal wedding scone-that I found on Food 52. I saw it a while back and hesitated trying it, thinking that it couldn’t come near to my old stand by. I’m not sure why I finally gave in and baked them, but I’m sure glad that I did.

I was skeptical when I first read the recipe seeing that it had a lot less butter than my usual scone and whole lot of cream. I wondered what the texture would be like. I have a thing about most of the scones that you find in coffee shops-for the most part they are heavy and taste like they were made at least a few days before. Well, I shouldn’t have worried. These scones are light, soft, a little bit crispy and packed with blueberries.

By the way, the name-Royal Scones-was penned by the baker who posted this recipe on Food 52. She baked them to share with friends the week of the Royal Wedding.

Royal Wedding Scones
2 1/2 cups (11.25 ounces) all-purpose unbleached flour
1/4 cup granulated sugar, plus more for sprinkling on tops of scones
1 tablespoon baking powder
3/4 teaspoon kosher salt
6 tablespoons chilled unsalted butter, cut into small cubes
3/4 cup frozen wild Maine blueberries (I used fresh blueberries)
1 cup heavy cream, plus more for brushing on tops of scones
1 large egg
1 1/2 teaspoons pure vanilla extract

In the bowl of a food processor fitted with the chopping blade, place the dry ingredients and pulse to combine. Add the butter, and pulse about 10 or so times. You want to retain some small pieces of butter. Don’t blitz the heck out of it. Transfer the flour mixture to a large mixing bowl. If you’ve got some really large butter lumps, just squish them with the back of a fork.

Gently toss the blueberries into the flour mixture. In a large measuring cup, place the heavy cream, egg and vanilla. Mix well. Pour into flour mixture. With a dinner fork, fold the wet into the dry as you gradually turn the bowl. It’s a folding motion you’re shooting for, not a stirring motion. When dough begins to gather, use a plastic bowl scraper to gently knead the dough into a ball shape. If there is still a lot of loose flour in the bottom of the bowl, drizzle in a bit more cream, like a teaspoon at a time, until the dough comes together.

Transfer the dough ball to a floured board. Gently pat into a 6” or 7″ circle. With a pastry scraper or large chef’s knife, cut into 8 triangles.

Preheat oven to 425 degrees F. Place scones on a parchment-lined sheet pan, about 1 inch apart. Brush with cream. Sprinkle tops of scones with sugar. Bake for about 20 – 25 minutes, turning pan halfway through. They are done when a wooden skewer comes out clean. Serve with clotted cream, creme fraiche, and jam if you wish. I thought they were perfect with lemon curd.