Blueberry Scones
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¾cup fresh blueberries
- 2⅔cups plus 1 tablespoon all-purpose flour
- ⅛teaspoon cinnamon
- ⅓cup plus 2 tablespoons sugar
- 1tablespoon baking powder
- ½teaspoon salt
- 6tablespoons unsalted butter, diced and chilled in the freezer 5 to 10 minutes
- 1large egg
- ½cup plus 1 tablespoon milk
Nutritional analysis per serving (10 servings)
243 calories; 8 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 38 grams carbohydrates; 1 gram dietary fiber; 11 grams sugars; 5 grams protein; 193 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 425 degrees. In a small bowl, toss the blueberries with 1 tablespoon of flour and the cinnamon. Set aside.
- Step 2
In a large bowl, combine the 2⅔ cups flour, all but 1 tablespoon of the sugar, the baking powder and the salt and mix well. Using a pastry cutter, cut the well-chilled butter into the dry ingredients, working quickly, until the mixture resembles coarse meal. Beat the egg with ½ cup of the milk and, using a fork, combine this mixture with the flour and butter mixture.
- Step 3
Divide the dough into 2 balls. Lightly flour a work surface and roll each ball into a 7-inch circle. Sprinkle the blueberries across 1 circle. Top with the second circle and use your hands to carefully mesh the circles together. Pat or lightly roll the dough out until the circle is about 12 inches across. (Don't mush the berries.)
- Step 4
Cut the circle into 10 wedges. Brush the tops of the scones with the remaining milk, dust with the remaining sugar and transfer to 1 or more ungreased baking sheets, leaving an inch between each scone. Bake 12 to 15 minutes. Cool on a wire rack.
Private Notes
Comments
When making scones, I form the scones before preheating the oven. While the oven is preheating, I put the scones in the refrigerator to resolidify the butter (since it has likely melted somewhat during the hands-on shaping process). This yields taller and lighter scones, instead of spread out and more dense scones.
Hmm. Tasty but needed some work. The biscuit recipe I follow uses 1T baking powder for 2 c flour: Might the scones rise a bit more with maybe 1t more? That same recipe uses 3/4 c milk. This dough was too loose with only 1/2c, even with the egg. I added 3T more milk. The taste was a little flat: Would a bit of lemon juice or zest make the blueberries shine? Placing/working in the berries threatens to pop some, as does cutting the dough into pieces. It took 15 min. in the oven to brown the tops.
I followed the recipe exactly, except I did place the scones into the refrigerator while the oven heated up and I sprinkled turbinado sugar, rather than regular, on top. I also used a Silpat mat. At 12 minutes exactly, they were a beautiful golden brown. They rose beautifully and there were no issues with crumbly dough or burned blueberries. They are delicious.
Great recipe. Nice and moist.
I added lemon zest to both the berries and the dough, and it improved the scones.
My husband commented that these were the best scones he ever ate. I followed the advise of several others and substituted 1/2 of the milk with buttermilk. The dough was too dry to work with so the addition of a little more milk was necessary. I added a little extra blueberries and cinnamon. While the oven preheated, I placed the tray of scones back in the refrigerator. I would like to try some lemon zest in place of cinnamon next time and lemon sugar sprinkled on top.