In our world where warp speed isn’t fast enough, it’s simple luxuries like tea and hot Blueberry Scones that make me smile. How Downton Abbey? My recipe adds poppy seeds to the traditional scone, served with clotted cream and strawberry preserves.
Afternoon Tea is a wonderful pleasure I thank the British for cultivating. My spirit fills with joy sipping a cup of tea from a beautifully crafted English china tea-cup, while eating dainty little tea sandwiches and freshly baked blueberry scones topped with a dollop of clotted cream. Over time I’ve amassed an extensive collection of English tea china and accoutrements to host my own teas, marking special moments in my life.
Christmas Tea with my daughter, her friends, and their mothers was an annual tradition. Mother’s Day Tea was equally as special, celebrating the women in my life. Most recently I hosted a Bridal Shower Tea for my daughter, creating another cherished memory of my life with Afternoon Tea. Wherever I go I hunt for additions to my collection and new venues to enjoy tea with blueberry scones.
This recipe combines all of the memories of my adventures into one memorable treat. From an elegant stately hotel, to an Alice In Wonderland Mad Hatter inspired room, to tea houses among the roses, I’ve enjoyed impeccable British style service, aromatic teas, and delectable treats like these scones. Life doesn’t get any better than that. Join me as I slowly savor life’s pleasures one sip at a time!
I’ve included links to my favorite ingredients, but feel free to use any brand you love. I also recommend this KitchenAid Professional Stand Mixer, although it’s not required for this recipe.
Blueberry Poppy Seed Scones
- 2 cups all-purpose flour (King Arthur Flour)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 1 tablespoon poppy seeds
- 5 tablespoons unsalted butter, cold, cut in chunks
- 1 cup fresh blueberries
- 1 cup heavy cream, plus more for brushing the scones
- Clotted Cream for garnish (Devon Cream Company)
- Strawberry Preserves for serving (Bonne Maman)
1. Preheat the oven to 400 degrees F.
2. Sift together all of the dry ingredients: flour, baking powder, salt, sugar, and poppy seeds. Using two forks or a pastry blender, cut in the butter to coat the pieces with the flour mixture. The batter should now look like coarse crumbs.
3. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries, because their strong color will bleed into the dough.
4. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate. Do not overwork the dough.
5. Press the dough out on a lightly floured surface into a rectangle, about 12 inches by 3 inches by 1 1/4 inches. Cut the rectangle in half, then cut the two pieces in half again, giving you four (3-inch) squares. Cut the squares in half on a diagonal to give you the classic triangle shape.
6. Place the scones on a parchment lined cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes, until beautiful and brown.
7. Serve with Clotted Cream and Strawberry Preserves.
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