Food & Drink Magazine

Blueberry Scones

By Calicotales @calicotales

on blueberry scones...
When life gets me down...I bake! Yesterday, helloo, pity party all the way. I'm known to get a little down in the dumps when I am feeling home sick. I miss Seattle. I miss my family and I miss my beloved friends. Distance is hard. And so baking up these delicious Blueberry Scones sure did brighten my day.
My co-worker made some of these lovely scones last weekend! I'm hooked. She found a neat little recipe over at a new favorite blog La Petite Brioche. Isn't the name of her blog the cutest thing in the world! If anything I just love the blog name but really there are so many wonderful baked goods to swoon over. I found myself going through every page and book marking things. I basically used this recipes and altered a few things. Let's get started.
on blueberry scones...
Ingredients: 
2 cups flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 tablespoon zest of orange
1/2 tablespoon zest of lemon
1 large egg
1 stick unsalted butter, cold & cubed 
1/2 cup cold buttermilk
1 cup blueberries, frozen or fresh (i think frozen is easier to work with)


on blueberry scones...

Preheat your oven to 400 degrees. Combine flour, baking soda, salt, zest of orange & lemon  into your mixer that has the paddle mixer attachment. Mix those ingredients up until they are combined.
on blueberry scones...
Next add the cold butter into the dry mixture. I just took a knife and cubed up the butter. Add the butter slowly while the mixer is on low. While the mixer is mixing that up get a bowl and combine the egg and buttermilk.
on blueberry scones...
Once you whisk that together just slowing add it to the mixing bowl while it's on low. Mix it until blended. It's ok if the butter doesn't look like it is combining into the dough very well, it should have a rough texture to it.
on blueberry scones...on blueberry scones...
Add blueberries in last. I find that taking the blueberries out of the freezer a few minutes before needing to add them is the best. This way the dough doesn't get too spongy from the blueberry juices that they let off. If you find that it does get too moist just set it into the freezer to firm it up a little (helpful little tip from Ashley, my co-worker). I used a spatula to add berries instead of the paddle mixer so it wouldn't crush them!
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Time to cut triangles! Shape dough into square. Cut down and then across making four pieces and then again diagonally from corner to corner making TRIANGLES! Hurray.
on blueberry scones...
Place them on a baking sheet and back them for about 25 minutes until the bottoms are slightly browned. You can brush on some heavy cream or in my case buttermilk and sprinkle raw sugar on top but I left that step out. No need for the sugar on top in my opinion! Trust me you will be loving the smells coming out of your kitchen. It's heavenly. My whole house was filled with the scent of blueberries :)
on blueberry scones...on blueberry scones...
Serve while warm with a little butter on top and golly you will be going back for seconds! These are great with a cup of coffee for breakfast...I know, because that's what I had this morning. Teehee.
on blueberry scones...


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