Blueberries were on sale at the store this weekend, and I love to bake with berries. I like making blueberry crisp (recipe coming this summer), blueberry muffins, blueberry pancakes…I even like adding them in a smoothie, on top of some yogurt, and just eating by themselves. Blueberry muffins sounded really good to me. However, I currently do not have a muffin tin so blueberry muffins were out of the question, thus leading to the idea of making blueberry scones. And so this weekend I decided to experiment with scone making. I have made scones in the past, but they have never turned out very good. Sometimes they were too sweet, or too salty. Sometimes they were to moist, and sometimes they were too crumbly. This time though I got them just right! These scones were the perfect combination of dry and moist! The outside is golden and crisp, and the middle was moist with a hint of sweetness. I think the thing I loved the most about this recipe was the flakiness of the scone, and I have the butter to thank for that. To make this breakfast dish a little more balanced, I made some eggs with a side of additional blueberries. I will also say that this is not my own recipe, and I did not make any modifications to it. I used the King Arthur Flour scone recipe.
You can find this scone recipe, along with a number of amazing bread recipes here:
- 2 3/4 cups all-purpose flour
- 1/3 cup white sugar
- 3/4 tsp salt
- 1 Tbs baking powder
- 1/2 cup butter (1 stick, cold)
- 1-2 cups blueberries (or other mix-ins; I used 1 cup of blueberries)
- 2 eggs
- 2 tsp vanilla extract
- 1/2 cup milk
- Preheat oven to 425 degrees F. In a large mixing bowl, mix together flour, sugar, salt, and baking powder.
- Add butter and combine with a fork just until the mixture is unevenly crumbly. NOTE: it’s okay for there to be some large butter chunks. Once combined, mix in blueberries.
- In a separate bowl, mix eggs, vanilla, and milk. Once combined, add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together. If it is still a little dry add 1-2 more Tbs of milk.
- Line baking sheet with parchment paper or foil and sprinkle a little bit of flour on top of the parchment paper or foil.
- Scrape the dough onto the floured surface and form ~8″ circle with the dough and divide the circle into 8 wedges with a cold knife.
- Carefully pull the wedges apart to separate them and place them ~1-2 inches apart.
- For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. Chilling the scones relaxes the gluten in the flour, which makes the scones more tender and allows them to rise higher. It also chills the fat, which will make the scones a bit flakier. While the scones are chilling, preheat the oven to 425°F. NOTE: I did not do this step and my scones turned out very fluffy and flaky.
- Bake the scones for 20 to 25 minutes, or until golden brown. Enjoy these tasty treats!!
*NOTE: You may also use chocolate chips, dried fruit, nuts, or even make them savory by using the modified recipe on the King Arthur website.