American Blueberry Scones

These are sometimes called biscuits in the States. In Massachusetts, America, my sister-in-law has a wonderful B&B or Inn, as it is called there, called; ‘Amscot’. It is in a very old (in American terms) house, built in 1734 and it full of New England character. This recipe is one of the many delicious things sister-in-law, Viki, offers her guests in the morning. I suppose you could serve these for Tea but they are a little different to English Tea scones. These scones have to be eaten the morning they are cooked. They will go so make plenty.

For 6 scones:
Pre-heat the oven to 220°C, 425°F, Gas mark 7.
275g (10oz) Plain flour.
1 tablespoon baking powder.
50g (2oz) Granulated sugar.
½ teaspoon salt.
2 teaspoons grated zest of lemon.
75g (3oz.) cold unsalted butter cut into little 1 centimetre pieces.
175g (6oz.) fresh Blueberries (although I have used dried when I can’t find fresh but it is not as good).
175ml (6fl.oz.) double cream.
4 tablespoons icing sugar.
2 teaspoons lemon juice.

Put the dry ingredient – including the lemon zest - into a mixing bowl or a food processer with the pastry blades. Rub or mix in the cold butter, or cut the butter in with a knife until it resembles coarse breadcrumbs. Avoid handling as much as possible, you should keep the pastry cool, place into the fridge for at least 30 minutes before the next stage. You could do this the night before.

 If you have used the food processer; turn the mixture into a mixing bowl and stir in blueberries using a spoon, and then the cream to bring the dough together  and divide into two, form each lump into a ball. Place the balls onto a floured surface. Sprinkle with flour and pat each ball down to about 2 centimetres (½ inch) thick and 10 to 13cm (4 to 5 inches) in diameter. Cut the ‘cakes’ into 6 wedges each and place each wedge, spaced well, on a baking sheet covered in baking parchment. Bake for 12 to 14 minutes.

Meanwhile make the icing: Mix the icing sugar with the lemon juice to produce a thick pouring consistency. Take the scones out of the oven and allow them to cool slightly on a wire rack. Put a generous dollop of icing on each scone and serve slightly warm. You will find they will go within seconds so keep one back for you!