Blueberry scones

We had another weekend of guests visiting and I decided once again to have scones on hand for the mornings with our other breakfast items. This time I made my fave cranberry orange and chocolate chip ones and then decided to switch up the add-ins to blueberries. These were GREAT. Moist, flavorful and full of blueberry goodness! I always use this recipe as the base and change in the add-ins. So far all the variations have been great!

ENJOY!

Ingredients:
2½ cups all-purpose flour
½ cup sugar
1 tbsp. baking powder
½ tsp. salt
6 tbsp. cold unsalted butter, cut into small pieces
1/2-1 cups fresh blueberries
1-2 tsp vanilla
1 large egg plus 1 large egg yolk
3/4-1 cup heavy cream
Additional sugar for sprinkling

Directions:
Preheat the oven to 400F.  Line a baking sheet with parchment paper or a silicone baking mat.
In a food processor, combine the  flour, ½ cup of sugar, baking powder, and salt.  Pulse briefly to blend.  Add in the cold butter pieces and pulse again briefly until the mixture resembles coarse meal and the butter pieces are no larger than peas.  Transfer to a medium mixing bowl.
In another small bowl or a liquid measuring cup, combine the egg, egg yolk, vanilla, and heavy cream; whisk to blend.  Add the liquid ingredients to the bowl with the dry ingredients and stir gently with a spatula or wooden spoon just until all the dry ingredients are moistened. Add in blueberries. Gently stir them in.
Knead gently to be sure the dough is evenly mixed, being careful not to overwork the dough.
Place a 2½- or 3-inch round biscuit cutter on the lined baking sheet.  Scoop some of the dough inside the cutter and pat down gently to form a 1-inch thick round.  Repeat with the remaining dough, placing the rounds 2-3 inches apart on the baking sheet.  Sprinkle lightly with additional sugar.
(To freeze before baking, flash freeze at this point.  Place the baking sheet with the shaped scones into the freezer and chill until frozen.  Transfer to a freezer-safe plastic bag and store until ready to bake.)
Bake in the preheated oven until light golden brown, about 15-20 minutes. (If baking from the freezer, add approximately 5 minutes to the original baking time)

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3 Comments on “Blueberry scones”

  1. Sunny says:

    These look great! How many do they make? I bet adding lemon with the blueberries would be yummy.
    http://pantrychef.wordpress.com

  2. […] had weekend guests and I had made some blueberry scones, plain vanilla scones (same base recipe as I use but no add-ins except vanilla bean paste)  and […]


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