Recently I purchased some blueberries by request for my dear husband. I knew that neither of us really eats blueberries, but I did it anyway. Now I have to use the last of the blueberries before they go bad. Enter: Blueberry Scones.
Now this is a tricky one on a few levels. A. I’ve never made scones. And B. Scones in the United States and the U.K., from what I understand, are somewhat different. According to Wikipedia on Scones, in the U.S. they’re sweet, dry, and excessively large. I’m not sure what scones are like in the U.K. so you, my faithful readers across the pond will have to let me know how this recipe stacks up.
The great thing about this recipe is that you can use the base for whatever flavors you like or have on hand. If you have a food processor, thank your lucky stars. If you do not have a processor of food, get ready to get your hands dirty.
Ingredients
Yields 8 big scones
2 cups (300g) all purpose flour
1/3 cup (70g) granulated sugar
1 teaspoon (5g) baking powder
¼ teaspoon (2g) baking soda
½ teaspoon (4g) salt
1 stick (113g) butter – frozen
½ cup (120g) sour cream or crème fraiche
1 cup ( a big handful) of fresh blueberries
1 large egg
Directions
1. Preheat oven to 400°F(200°C) and place rack in the lower middle of the oven.
2. Combine all of the dry ingredients together in a medium bowl and then grate the frozen butter into the flour. If you have a food processor just pulse cut up frozen butter with the flour until the mixture it is crumbly like coarse meal.
3. In a separate bowl whisk the sour cream and the egg together until smooth. Add the liquid ingredients to the dry ingredients using a fork at first and then your hands. It will take awhile to work the liquid into the dough, but after a bit you should be able to form a ball with the dough.
4. Gently fold in the blueberries.
5. Place on a lightly floured surface and pat the dough until it’s roughly ¾ inch (2cm) thick. Sprinkle the top of the dough with a little bit of sugar for decoration.
6. With a sharp knife cut into triangles or rounds and place on an ungreased cookie sheet about 1 inch (2.5cm) apart. If you have parchment paper, I highly recommend it.
7. Bake for 15-20 minutes until the scones are a light brown around the edges.
8. Cool for 5 minutes and serve warm with butter, or at room temperature.