Happy first day of school! Maybe you have already started your school year, but Maryland kids go back today. I luck out, as I don’t work on Tuesdays so I can see my kids off in a relaxed state. I can pack them a good 1st day of school lunch, take the required first day photos and give them a special breakfast of blueberry scones.
Shhhh…scones aren’t very difficult to make at all. I can whip them up in the time it takes my kids to get ready in the morning. In fact when I made these scones for the first time I had the intentions of making blueberry muffins. I got blueberries at my CSA and wanted to use them up. After rummaging through my fridge and freezer I saw that I had no butter. Stop the presses! My house was void of butter. How is this possible? On a weirder note, I did have a pint of heavy cream in the fridge which I probably bought with the idea of making ice cream that never happened.
My scone recipe comes from the Clinton St. Baking Company Cookbook. A little background on the Clinton St. Baking Company. It’s a restaurant on the Lower East Side of NYC. We first heard about it from the Food Network when Bobby Flay challenged the owner to a blueberry pancake throw down. Bobby lost and the Clinton St. pancakes looked amazing. So, on our next visit to NYC we ventured out to Clinton St. and had the most amazing breakfast. We continue to go back almost every trip to NYC. Its our absolute favorite. I bought the cookbook which has most of the recipes that you can find on the menu. I’ve made a few things from the book including biscuits, pancakes and maple butter and the scones.
The scones have very few ingredients.
Start with mixing the dry stuff in a blender. The flour, baking soda, sugar and salt go for whirl.
Add the cream and mix until the dough comes together.
Dump the dough on a lightly floured board or counter and bring the dough together. It will be a little sticky so flour your hands a bit.
At this point add in the blueberries. I toss the berries in a little flour so they don’t burst when kneading them into the dough. You will get a few that pop but that’s ok. Work the berries in gently and form a circle. Cut the circle into 6 triangles.
Take each triangle and lightly round the scone, or you can keep them in the triangle shape. Your choice. Put them on a parchment lined baking sheet and put them in the oven.
Top each scone with some sanding sugar and bake them for about 20 minutes. Serve them up with some lemon curd, but my kids love orange curd which is amazing with blueberry scones! Happy Back to School!
Clinton St Bakery Blueberry Scones
2 cups all purpose flour (plus more for dusting and tossing blueberries)
1/4 cup granulated sugar
1/2 tsp salt
1 tlb. baking powder
1 cup heavy cream (whipping cream)
1 cup blueberries
3 tsp turbinado sugar (raw, large crystal, or sanding sugar)
- Preheat oven to 350F.
- Combine all the dry ingredients in a large bowl. You can use a stand mixer or mix by hand. Mix thoroughly.
- Add cream, and mix until moistened
- Turn out onto lightly floured surface and gather together into a shaggy ball.
- Flatten into a circle 3/4″ – 1″ thick
- “Cut into 6 even triangles, Roughly form each into a circle.”
- Place on parchment lined cookie sheet.
- Top each with some turbinado sugar
- Bake for 18- 20 minutes, until golden brown and baked all the way through.
Serve with your favorite curd.