Blueberry scones

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It’s really hard to go wrong with baked blueberries. When they’re baked, any tartness is replaced with subtle sweetness. My favorite thing about them is how they’re soft, but remain firm, so they burst when you bite into them. So when I came across a recipe for blueberry scones to make for our Daisy tea party, I knew I had to make them.
I had trouble with them the first time I made them because I didn’t measure the length and width of the dough when I went to cut the individual rolls. Once I had my silicone mat with measures, they were terribly easy.

Blueberry Scones
Ingredients
8 tbsp. (1 stick) unsalted butter, frozen whole
1½ cups (7½ oz.) fresh blueberries
½ cup whole milk
½ cup sour cream
2 cups (10 oz.) all-purpose flour, plus more for dusting the work surface
½ cup sugar
2 tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
1 tsp. finely grated lemon zest
2 tbsp. unsalted butter, melted
Turbinado sugar

Freeze blueberries in advance.

Adjust an oven rack to middle position and preheat to 425˚ F. Grate the frozen butter on the holes of a large box grater.

Whisk together the milk and sour cream in a medium bowl; refrigerate until needed. Combine the flour, ½ cup sugar, baking powder, baking soda, salt and lemon zest in a medium mixing bowl. Whisk to combine. Add the grated butter to the flour mixture and toss with fingers until thoroughly coated.

Add the milk mixture to the dry ingredients and fold with a spatula just until combined. Transfer the dough to a generously floured work surface. Dust the top of the dough with flour, and knead with well floured hands, 6-8 times, just until the dough holds together in a ragged ball. Add small amounts of flour as needed to prevent sticking.
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Roll the dough into a 12-inch square. Fold the dough into thirds like a business letter (a dough scraper/spatula really helps with these steps). Fold the short ends of the dough into the center in thirds, to form an approximate 4-inch square. Transfer the dough to a plate lightly dusted with flour and chill in the freezer for 5 minutes.
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Return the dough to the floured work surface and roll into an approximately 12-inch square again. Sprinkle the blueberries evenly over the surface of the dough, and gently press down so that they are slightly embedded in the dough surface. Using a dough scraper, roll the dough up to form a tight log. Lay the log seam side down and press the the log into a 12 by 4-inch rectangle. Using a sharp, floured knife, cut the rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles. Transfer to a parchment lined baking sheet.
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Brush the tops of the scones with melted butter and sprinkle lightly with Turbinado sugar. (If freezing ahead of time, flash freeze on the baking sheet for 20 minutes, then wrap individually and store in a freezer bag until needed.) Bake until the tops and bottoms are golden brown, 18-25 minutes. Transfer to a wire rack and let cool at least 10 minutes before serving.
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While these were baking, my entire house smelled of sweet, creamy butter. These scones did not disappoint. They were crumbly and fluffy and moist from the blueberries. The turbinado sugar gives just a hint of crunchy texture with each bite. I think everyone pretty much agreed that this was their favorite scone at the tea party. One of my Daisies even certified these as “stinkin’ good”. So there you are.

Recipe slightly modified from Annie’s Eats.com

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