February 12, 2012 admin

Blueberry Scones | Sin & Soul Food Blog

For the traditional scone "look" always use the pizza slice method when cutting them

 

I love scones, I know they are a subject of much controversy. Many people hate them, and then people like me love them. I could eat them every morning alongside a nice cup of coffee and be a happy girl. Now, I’ve had good scones and I’ve had bad scones. The one thing that seems to be a common denominator with bad scones is that they’re usually too dry. And then some people will say they’re not sweet enough. I understand that, I have a major sweet tooth…but, scones are not meant to be an overly sweet treat and they truly are meant to be served as a compliment to coffee or tea. They are also typically served with jam or a lemon curd which always adds a richness and sweetness to them.

 

Adding fruit to scones adds some sweetness

Adding some fruit to your scone batter will also help to add some flavor and interest to your scone, something I never, ever skip. Typically, one of my favorite fruits in scones is dried cherries, but these lovely blueberries were on sale at the grocery store this week, and I couldn’t pass them up. They also got dual use in the house as fodder for Vanilla Cheesecake pudding (recipe and blog post to come at a later date), and for scones. If I want to be really frugal, I can say they also held a great use this week as treats for pups. Kane and Atlas are huge fans of blueberries, which makes momma happy because I am a blueberry addict!

Boxer dogs can eat blueberries, and they love them!

 

Kane wasn’t a huge fan of them though for some reason, I’m not entirely sure. I also always have to squish the insides out a little bit to get him even remotely interested. I’m not sure, maybe the outside skin texture isn’t a big seller for him. Either way, he ate a couple but Atlas ate the majority. Our little tatonka.

 

Beautiful blueberries

T also surprised me the other day with beautiful, brown, farm fresh eggs. He’s my savior. Normally, I end up spending a pretty penny in the store on organic eggs, and of course I never know where they are coming from. With these eggs, we know the farmer and we know the reputation of that farmer so we never have to worry about mistreatment of animals etc. Of course, the most important part of getting these eggs as opposed to grocery store eggs, is the fresh factor. The yolks on these babies are a gorgeous golden yellow that I could gaze at all day. The outside shells are nice and hard, sturdy, a perfect, warm and speckled brown, just the way they should be!

Eau Claire, WI free range eggs

 

Yeah, I know…enough about the eggs, weirdo. Anyway, this recipe is by far one of my favorites. It yields soft and tender scones with a delicious rich flavor that goes perfectly all on it’s own. No need for extras to hinder the fresh baked flavor.

 

Yup, egg again.

Follow these step by step directions and use the pictures as your guide if you have questions, and you will have  a scone recipe you will love and use often.

 

Combine all of your dry ingredients like so.

 

Butter should be cut into small 1″ cubes like above. Try to keep handling the butter down to a minimum, especially with your hands. You do not want your body temperature to melt the butter. The butter should also be chilled right out of the refrigerator. The colder, the better. The cold butter is part of the reason you’ll get tender flakiness from your scones. Remember this when making biscuits too! The butter is a huge part of the reason many scone and biscuit recipes fail. Treat it like the magical ingredient it is. Yes, you can use shortening…but you know I’m partial to butter, and butter gives a delicious “real” flavor that shortening never could.

 

This is where I strayed away from the recommended recipe. I always do this, but you don’t have to. Especially if this is your first time making scones. The first time, I would stick to the basics and get those down, and then start experimenting. I used buttermilk instead of regular milk. With the blueberries, I thought a tart tang would be a perfect complimenting flavor.

 

Combine the wet and dry ingredients in a small well in the dry ingredients. Stir to combine. Do not overstir, be gentle. When all the ingredients are moist and resemble a large crumb, you can proceed.

 

Your crumb mixture should resemble the picture above. See how you can see the large crumbs? That’s perfect.

 

 

After you get your disc, brush 1T. of cream over the tops of your scones and then add sugar. The coarse sugar is the best to use since it will be visually appealing, and more of a taste of sugar when eaten. If you don’t have it, regular sugar will be fine but I strongly suggest trying the coarse sugar. It really makes the scone. I was out of it when I made these, so I used regular sugar…never again. :)

Once you’ve brushed with cream and dusted with sugar, slice the scones into a pizza wedge shape. You can also use a biscuit cutter, but I prefer this traditional shape to the biscuit method, myself. Do whatever makes your heart happy.

 

Aren’t they beautiful?? Yum! And as an extra bonus, more pictures of puppa’s! They were lovin’ me up for some more of those delicious blueberries.

Blueberry Scones

Prep time 30 minutes
Cook time 12 minutes
Total time 42 minutes
Region French
From book Better Homes & Gardens New Cookbook

Ingredients

  • 2 cups All Purpose Flour
  • 3 tablespoons Sugar
  • 1 tablespoon Baking Powder
  • 6 tablespoons Butter (cubed)
  • 1 egg (beaten)
  • 1/2 cup Cream
  • 1 tablespoon Cream
  • 2 heaped teaspoons Coarse Sugar
  • 1/4 cup Fresh or Dried Blueberries (If using fresh blueberries, cut cream down to 1/3 cup)

Directions

Step 1
Combine flour, 3 T. sugar, baking powder, then cut in butter.
Step 2
Combine egg and half & half, add to dry mixture. Stir just until moistened.
Step 3
Turn dough onto a floured surface and knead 12-15 times or until nearly smooth. Pat or lightly roll into 1/2" thickness. Cut into wedge shapes, like a pizza or use a round cookie cutter.
Step 4
Place scones 1" apart on an ungreased cookie sheet. Brush tops with 1T. cream, sprinkle with sugar.
Step 5
Bake in a 400 degree oven for 12-15 minutes or until golden. Remove from oven and cool for 5 minutes. Best served warm.

 

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