Sunday, June 17, 2018

Blueberry scones

These beautiful scones are bursting with blueberries in every bite! They have a generous sprinkling of sugar on top for a crunchy contrast. Serve these up for your next breakfast!
I've been having somewhat of a scone kick lately. I think it all started off with these chocolate chocolate chip scones, and I've been going strong ever since.

I used to not like scones, mostly because they always tasted too dry to me, but I've since realized that it was because I wasn't using the right recipes. The scones I've been making recently are anything but dry.
These scones are bursting with blueberries in every bite and are topped with a crunchy layer of coarse sugar. I made these over the weekend when we were running out of things to eat for breakfast (other than our standard fare of fruit, yogurt, cereal and granola bars).

Addie was excited when I told her we were making scones. She's been a fan of them too and has been happily eating half a scone for breakfast. Sometimes she'll put Nutella or honey on them for an extra special sweet treat.

I opted to use frozen blueberries in my scones but you can certainly use fresh ones too (I like snacking on the fresh ones).

Enjoy!

Blueberry scones
  • 2 and 3/4 cups all-purpose flour
  • 1/3 cup brown sugar, packed
  • 1 Tablespoon baking powder
  • 1 teaspoon cream of tartar
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 (1 stick) unsalted butter, cold, and cut up into pieces
  • 1 egg
  • 3/4 cup buttermilk
  • 2 cups fresh or frozen blueberries (if frozen, do not thaw)
  • Coarse sugar, for topping, optional
Directions
Preheat your oven to 400 degrees F. Line a standard baking sheet with parchment paper or a silicone mat and set aside.

In a large bowl, whisk together the flour, sugar, baking powder, cream of tartar, nutmeg, cinnamon and salt. Using your fingers, two forks or a pastry cutter, add in the butter and keep working until the mixture resembles coarse sand.

In a measuring cup, mix together the egg and the buttermilk until well blended. Slowly drizzle this into the large bowl as you continue to knead everything together. Gently fold in the blueberries. Your dough will look loose and shaggy at this point, but do not fret.

Continue to gently knead the dough onto a floured surface until no dry streaks remain (do not over work the dough). Press into an approximate 8" circle. Cut the dough into 8 wedges.

Separate the wedges and place onto your prepared baking sheet. Sprinkle the tops of each wedge with coarse sugar if desired.

Bake in your preheated oven for 20-22 minutes or until the tops turn golden brown. Allow the scones to cool slightly before serving.

Leftover scones should be stored in an airtight container at room temperature and will last about 2 days before they start to get soggy. You can also refrigerate them and reheat in the microwave or in the oven. They can be frozen and thawed as well.


Yield: 8 scones

Source: Ever so slightly adapted from Baker by Nature

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