blueberry scones
August 30, 2008
About a year ago, I asked around for a good, foolproof scone recipe. I was directed to a packaged mix- one from Trader Joe’s and one from a brand called Sticky Fingers that I found at Costplus World Market. They were good but not amazing. The packaged ones had too much of a baking powder flavor for my taste. I even added some of my own fruits and savory ideas, but could still taste it.
Kate was brave enough to make these scones for her brunch from scratch. How impressive. I can’t wait to try this recipe myself.
Blueberry Scones:
makes about 12-15 scones
Ingredients
4 cups plus 1 tablespoon all-purpose flour
2 tablespoons sugar, plus additional for sprinkling
2 tablespoons baking powder
2 teaspoons salt
¾ pound cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
1 ¼ cup blueberries
1 egg beaten with 2 tablespoons water or milk, for egg wash
Preheat the oven to 400 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, combine 4 cups of flour, 2 tablespoons sugar, baking powder, and salt. Blend in the cold butter at a low speed and mix until the butter is in very small pieces. Combine the eggs and heavy cream and quickly add them to the flour and butter mixture. Combine until just blended. Mix the blueberries with 1 tablespoon of flour (This prevents them from sinking to the bottom of the batter). Make sure to not overmix the dough and don’t worry if the dough is sticky.
Put the dough out onto a well-floured surface and be sure it is well combined. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see lumps of butter in the dough. If you prefer smaller scones, cut the dough into 3 inch triangles or circles, 4 inches if you want them larger.
Brush the tops with egg wash. Sprinkle with sugar and bake for 20 to 25 minutes, until the outsides are crisp and the insides are fully baked. Serve with butter and jam.
Wallflour Tips:
These scones can be made with dried currants or cherries instead of blueberries. I personally love making savory scones with gruyere cheese and/or bacon lardons. Or just making lemon zest scones is a nice touch. Be creative.
A traditional accompaniment to scones is Devonshire Cream aka clotted cream and lemon curd. I have bought jarred lemon curd and recently made it myself. It was well worth making from scratch. I don’t think you can find true Devonshire cream in America since it is made from unpasteurized cow’s milk but there are alternative recipes.
About a year ago, I asked around for a good, foolproof scone recipe. I was directed to a packaged mix- one from Trader Joe’s and one from a brand called Sticky Fingers that I found at Costplus World Market. They were good but not amazing. The packaged ones had too much of a baking powder flavor for my taste. I even added some of my own fruits and savory ideas, but could still taste it.
Kate was brave enough to make these scones for her brunch from scratch. How impressive. I can’t wait to try this recipe myself.
Blueberry Scones:
makes about 12-15 scones
Ingredients
4 cups plus 1 tablespoon all-purpose flour
2 tablespoons sugar, plus additional for sprinkling
2 tablespoons baking powder
2 teaspoons salt
¾ pound cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
1 ¼ cup blueberries
1 egg beaten with 2 tablespoons water or milk, for egg wash
Preheat the oven to 400 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, combine 4 cups of flour, 2 tablespoons sugar, baking powder, and salt. Blend in the cold butter at a low speed and mix until the butter is in very small pieces. Combine the eggs and heavy cream and quickly add them to the flour and butter mixture. Combine until just blended. Mix the blueberries with 1 tablespoon of flour (This prevents them from sinking to the bottom of the batter). Make sure to not overmix the dough and don’t worry if the dough is sticky.
Put the dough out onto a well-floured surface and be sure it is well combined. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see lumps of butter in the dough. If you prefer smaller scones, cut the dough into 3 inch triangles or circles, 4 inches if you want them larger.
Brush the tops with egg wash. Sprinkle with sugar and bake for 20 to 25 minutes, until the outsides are crisp and the insides are fully baked. Serve with butter and jam.
Wallflour Tips:
These scones can be made with dried currants or cherries instead of blueberries. I personally love making savory scones with gruyere cheese and/or bacon lardons. Or just making lemon zest scones is a nice touch. Be creative.
A traditional accompaniment to scones is Devonshire Cream aka clotted cream and lemon curd. I have bought jarred lemon curd and recently made it myself. It was well worth making from scratch. I don’t think you can find true Devonshire cream in America since it is made from unpasteurized cow’s milk but there are alternative recipes.
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