There is nothing like a breakfast scone. It makes your tea, it makes your coffee, and it makes your day! And each day at Blue Waters Mountain Lodge is started with a scone.
Scones have been linked to the countries of Scotland, Ireland, and England. It is unknown who exactly invented them. It is that way with most breads since they are so universal. Bread was such an ordinary thing back in the day that no one really thought of writing it down. Historians think that the scone was invented in Scotland. The first time scones were seen in print was in 1513 by a Scottish poet.
Some believe that the scone was named after the Stone of Destiny which was a stone throne on which Scottish kings would sit to be crowned. The Oxford dictionary, on the other hand, states that it comes from a word “sgonn” meaning mouthful or shapeless mass, or the German word “sconbrot” meaning beautiful bread. Scones in the beginning were shaped into a large mass and made with oats. It was then griddle baked.
The American style of scones is made with baking powder and is considered a form of quick bread. The English version usually involves a lemon curd. Each of these methods offer different tastes but equally delicious. Easy and tasty, they are most definitely a crowd pleaser at Blue Waters.
Blueberry Scones
2 cups all-purpose flour
3 tablespoons sugar, plus more for sprinkling tops
1 tablespoon baking powder
3/4 teaspoon salt
6 tablespoons (3/4 stick) cold unsalted butter, cut into pieces
1 1/2 cups fresh blueberries, rinsed
1 teaspoon grated lemon zest
1/3 cup heavy cream, plus more for brushing
2 large eggs, lightly beaten
Adjust rack to center of oven, and heat to 400 degrees. Spray non-stick on baking sheet, and set aside. In a large bowl, sift together flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry blender, or two knives, cut in butter until the largest pieces are the size of small peas. Stir in blueberries and zest. Using a fork, whisk together cream and egg in a measuring cup. Make a well in the center of dry ingredients and pour in cream mixture. Stir lightly with fork just until dough comes together. Turn out onto a lightly floured surface, and knead a few times to mix well. Pat dough into a 6-inch square about 1 1/4 inches thick. Using a floured knife, cut into four 3-inch squares. Cut squares in half on the diagonal to form eight triangles. Transfer to prepared baking sheet. Brush tops with cream and sprinkle with sugar. Bake until golden brown, 20 to 22 minutes. Transfer scones from baking sheet to wire racks to cool. Enjoy
