Blueberry Scones
| Ingredient | 12-14 Scones | 12-14 Scones |
|---|---|---|
| all-purpose flour | 3½ cups | 470g |
| baking powder | 1 Tbsp. | 1 Tbsp. |
| baking soda | ½ tsp. | ½ tsp. |
| salt | ½ tsp. | ½ tsp. |
| sugar | ¾ cup + extra to dust | ¾ cup + extra to dust |
| butter | 1 cup | 1 cup |
| fresh or frozen blueberries | 1 - 1½ cups | 1 - 1½ cups |
| heavy cream | ½ cup | ½ cup |
| buttermilk | ¾ cup | ¾ cup |
These moist, cake-like blueberry scones are based on a Cheeseboard Collective recipe. They are just hearty enough to enjoy as an on-the-go breakfast, just refined enough to serve with tea, coffee, or milk as a snack, and just sweet enough to work as dessert, but they’re guaranteed delicious wherever you eat them. If you prefer an even more cake-like texture, you might try the sablage-method version of this recipe.
Preparation
- Sift together the flour, baking powder, and baking soda into a large bowl. Put the bowl into the refrigerator to chill.
- Cut cold butter into 1cm (half-inch) cubes or slices.
- Preheat oven to 190°C (375°F).
Directions
- Mix dry ingredients.
Add the salt and sugar to the sifted flour mixture and stir with a whisk until combined. - Cut in butter.
Add the butter and mix lightly until the lumps are small. If you have a pastry cutter, use that; if not, toss a bit to coat the butter, then crumble together with your fingers. - Add blueberries.
Add the blueberries (do not thaw if using frozen ones) and stir together gently with a wooden spoon. - Mix in cream and buttermilk.
Make a well in the center of the mixture and pour the cream and buttermilk into it. Stir gently until the dough barely holds together in a ball; there should be a bit of loose flour left. Be careful not to overmix, or the scones will be tough. - Separate dough into balls.
Gently shape the dough into balls 5cm (2") in diameter; they should have a lumpy texture. Place the balls on a baking sheet 5cm (2") or so apart; use a sheet of parchment paper if you think the scones will stick to your pan. The butter should still be cool and firm at this point; if it is too warm the scones will flatten out too much as they bake, so put the balls in the refrigerator to chill if necessary. - Dust with sugar.
Sprinkle a bit of sugar on top (more if you like a sweet "crust"). - Bake.
Bake on the center rack for 25 to 30 minutes, or until golden brown. Cool on a wire rack.