While I was still living in the area I would go there frequently to enjoy their scones and other fabulous treats. They also had a focaccia bread that was to amazing.
I haven’t been to Skaneateles in nearly seven years but since then I have a love for scones and a reminder of that lovely place.
I often make a batch of scones and keep a batch in the freezer to have for last minute guests or just if I am in the mood for a scone. I had a batch of the Cranberry Almond Scones in the freezer for some time and recently just served my last one. It was time to whip up another batch to freeze and for this batch I made these. This recipe is quite similar to my Cranberry Almond Scones. These are puffy and delicious and perfect with a hot cup of tea or coffee.
- 2 cups all-purpose flour
- ½ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small cubes
- 2 large eggs
- ⅓ cup heavy cream
- 1½ teaspoon vanilla extract, divided
- 1 cup fresh blueberries
- ½ cup confectioners sugar
- 1 tablespoon water
- Preheat oven to 375 degrees F. Line baking sheet with parchment paper.
- Using paddle attachment with an electric mixer on low speed mix together flour, sugar, baking powder and salt.
- Add in butter and mix until mixture resembles coarse meal.
- Add in eggs, heavy cream, and 1 teaspoon vanilla extract just until combined.
- Gently fold in blueberries.
- Transfer dough to to a well floured surface and gently knead dough a few times, just to combine. Roll out dough to a ½ inch thick square.
- Cut dough into four squares then cut at the diagonal to form eight triangles.
- Bake for 13-17 minutes until tops are slightly brown. Do not over bake. Cool on a wire rack.
- Combine confectioners sugar, water and ½ teaspoon vanilla extract. Drizzle over scones.