Provision’s Blueberry Scones
4 oz. dried blueberries (about 3/4 cup)
About 1/2 C. fruit nectar (Provisions uses orange/peach Nantucket Nectar)
3 1/2 C. plus 2 T. bread flour
1 t. salt
1/2 C. granulated sugar
1 T. plus 2 t. baking powder
1 C. (2 sticks) cold butter
1 egg white
1 C. cream
Coarse sugar crystals, for sprinkling
Place blueberries in a small saucepan; add nectar to barely cover berries. Bring to a full boil, then remove from heat and let stand until cool. Drain, discarding liquid.
Stir together flour, salt, sugar and baking powder. With a pastry blender or 2 table knives, cut in butter until mixture has texture of coarse meal.
Beat eggs and egg white into cream; add to flour mixture, stirring just until moistened. Gently fold in blueberries.
Using a large ice-cream scoop or rounded half-cup measure, scoop out pieces of dough to make rounded scones and set on a tray. Sprinkle scones with coarse sugar; freeze. (Do not refrigerate, or baking powder will cease to work by the time the scones are baked.)
To bake: Preheat oven to 375 degrees. Transfer frozen scones to a parchment-lined pan; set on a second pan (to prevent overbrowning on the bottom). Bake 12 minutes, rotate pan, and bake 10 minutes more. If scones are browning too quickly at this point, reduce oven temperature to 350 degrees. Continue to bake just until firm, 3 to 8 minutes more. (Total baking time should be 25 to 30 minutes.) Scones should be light golden, not brown.
Yield: 10 (5-ounce) scones.