Blueberry Scones • Stephanie Hansen

Scones are typically not my favorite pastry. Too dry and when you order them at most coffee shops they are hard as rocks.  This version of a scone is one I am particularly proud of. It’s tender, sweet and delicious. This is a sweet scone but they can also be savory, filled with herbs or bits of cheese. I like making these scones for brunch – the dough gets portioned and frozen so you can make them the day before and bake them the morning the guests arrive.

Blueberry Scones

Blueberry Scones

These are a lovely variation from a blueberry muffin and can be prepared in advance, frozen and baked

Ingredients

  • 3 Tbsp sugar
  • 1¾ cups flour
  • 1 Tbsp plus 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup unsalted butter cut into cubes or grated
  • 1 pint Blueberries
  • 1/3 cup milk

Instructions

  1. Mix flour, sugar, baking powder, and salt in a large bowl. Work the butter into the flour until the mixture is mealy with pea-size butter pieces with your hands, a pastry cutter, or a fork. You can also grate frozen butter into the dry ingredients in a pinch.
  2. Add the blueberries to the mixture and toss with your fingers or a fork to incorporate.
  3. Add the milk to the mixture and gently toss until the dough is evenly damp and shaggy, being careful not to overmix. Turn the shaggy dough onto a plastic wrap and pat it into a rough 5-by-4-inch rectangle 1½ inches tall. Cut through the dough into 12 pieces, but don’t separate the scones. Wrap well with plastic and place in the freezer for at least 2 hours. (Dough can be saved at this stage for up to two weeks before baking.)
  4. Heat the oven to 400 degrees. Line a sheet pan with parchment paper. Bake for 25 to 30 minutes until the scones are golden brown on the tops and bottoms. Transfer to a rack to cool.

Notes

If you are feeling fancy you can top with sugar before baking or add a powdered sugar glaze after baking

 

 



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