This is my favorite thing to make from marthastewart.com (I added 2 tbsp more sugar), fast, easy and great for a quick weekend breakfast. If you have some left, put them in the fridge and heat them up in 350°F for 8-10 minutes to crisp up the top. You can substitute blueberries with dried fruits but the scones will be much drier, you can leave them out of the fridge for a day or two. Blueberries make scones more moist, it will take more time to heat up in the oven to crisp up than the ones made with dried fruit.
Ingredients
2 cups/240 g unbleached all-purpose flour, plus more for dusting
5 tablespoons sugar, plus more for sprinkling
1 tablespoon baking powder
3/4 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into pieces
1 1/2 cups fresh blueberries, rinsed and dried
1 teaspoon grated lemon zest
1/3 cup/80 g heavy cream, plus more for brushing
2 large eggs, I used cold eggs out of the fridge
Directions
Step 1 Preheat oven to 400 degrees. Sift flour, sugar, baking powder, and salt into a large bowl. Using a pastry cutter or your fingers, cut in butter until largest pieces are the size of peas. Stir in blueberries and lemon zest.
Step 2 In a small bowl, whisk together cream and eggs. Make a well in center of flour mixture. Add cream mixture; stir lightly with a fork just until dough comes together.
Step 3 Turn dough out onto a lightly floured surface and knead a few times to bring together. Pat into a 6-inch square, about 1 1/2 inches thick. Using a sharp knife dipped in flour, cut dough into four squares. Cut each square in half diagonally to form eight triangles. Transfer to a parchment-lined baking sheet. Brush tops with cream and sprinkle with more sugar.
Step 4 Bake until tops are golden brown, 20 to 22 minutes. Let cool on sheet 5 minutes, then transfer scones to a wire rack and let cool completely.
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