The best compliment to a nice coffee is a nice treat. A truly delightful pairing partner to coffee is a classic blueberry scone. I love this recipe from Martha Stewart because the ingredients are simple, it comes together really quickly, and you don’t need any special ingredients. The recipe works great with frozen blueberries – which I often have on hand. I like to make a double batch and freeze half for later, sometimes just baking off one or two at a time (just before baking, I like to put them on a sheet pan, let them freeze, and then stick them in a freezer bag or Tupperware – then just maybe add a few minutes to the baking time).
2 cups unbleached all-purpose flour, plus more for dusting
3 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 heavy cream, plus more for brushing
2 large eggs
Preheat oven to 400 degrees. Whisk flour, sugar, baking powder, and salt into a large bowl (I like using the biggest bowl I have). Using your fingers, rub the butter into the flour until largest pieces are the size of peas. Stir in blueberries and lemon zest.
In a small bowl, whisk together cream and eggs. Make a well in center of flour mixture. Add cream mixture; mix gently using a wooden spoon until dough just starts to come together. Don’t over mix
Turn dough out onto a lightly floured surface and knead a few times to bring together. If you’re using frozen blueberries, be delicate — otherwise the whole thing will turn purple. 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.
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.