Blueberry Scones

Cooking_28Oct12_DSCF1283I was looking for a new scone recipe a while back and saw a recipe for blueberry scones that looked interesting. I have made scones quite a few times in the past, and while usually good, they have never been anything that I would develop a craving for. I usually just ate one, leaving the rest for others to consume. Simply put, in the past, scones have been little more than something to go along with coffee on a cool morning. The recipe I found, however, is entirely different, as I could have happily eaten every scone and every crumb on the baking sheet. They were that good.

On thing about these scones is that they are bit messy to make. They also like to spread out and loose their shape during cooking.  While I shaped and cut this scone recipe, I did it like I would have prepared a traditional scone.  However, when I baked the scones, they spread a bit and became thinner. I have included the somewhat unappetizing looking picture above to show how much this recipe spreads. The original circle was in the center of the Silpat, and the wedges were about 1/2 inch apart. One thing I must note is that the spreading and thinning was in no way a negative.

One thing that you may notice is that there is no sugar added to this recipe with the exception of some sugar sprinkled on top of the scones prior to baking.  It was my opinion that the amount of blueberries that I planned to add would be sweet enough, and I was correct.  The maple glaze also adds sweetness to the recipe. 

So, how did these taste? Like blueberry encrusted pie dough. Light, buttery, and very flaky. These were simply delicious and a joy to eat, especially with the maple glaze.  Oh, with the maple glaze added, they looked great too.

Cooking_28Oct12_DSCF1285

Recipe:  Blueberry Scones

Ingredients:

Scones:

2 Cups flour
1 Tablespoon baking powder
1/2 Teaspoon salt
5 Tablespoons cold butter, cut in chunks
1-1/2 Cups fresh blueberries
1 Cup plus heavy cream

Additional sugar for sprinkling on top prior to baking
Additional heavy cream for brushing top prior to baking

Maple Glaze:

1/3 Cup powdered sugar
1/2 Teaspoon cinnamon
2 Tablespoons maple syrup

Instructions:

Preheat oven to 400 degrees.  Line sheet pan with parchment paper or use a Silpat as I did.

Mix all dry ingredients.  Cut in butter until mixture looks like course crumbs.  Fold in the blueberries. Make a well in the blueberry mixture and very gently fold in the heavy cream.  Do not over mix. – I added a bit more cream as my mixture was a bit too dry.  However, this will be a sticky dough.

My suggestion is rather than form the dough into a circle and cut as you would with a traditional scone recipe, form the dough into a circle on a lightly floured surface, cut into wedges, and place the wedges on you cooking surface at least an two inches apart.  Remember, these scones spread.

Brush the scones with heavy cream and sprinkle with sugar.

Bake for 17 – 20 minutes or until done – Please note:  With this amount of berries, the dough will still seem moist when done.  Determine doneness by color.

After the scones have cooled, mix all of the maple glaze ingredients until smooth, and drizzle on the scones.

Note:  If you want a sweeter scone, you could add 2 tablespoons sugar to the recipe.

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