menu Menu

Recipes

Back to recipes
Filter by

Blueberry Scones

May 3, 2019 by Sheryce Cook
Blueberry Scones

Main ingredient

Blueberry

Cook time

40 Minutes

Serving size

8

Ingredients

  • 2½ cup (11.25 oz.) all-purpose unbleached flour
  • ¼ cup granulated sugar, plus additional for sprinkling on tops of scones
  • 1 tablespoon baking powder
  • ¾ teaspoon kosher salt
  • 6 tablespoons chilled unsalted butter, cut into small cubes
  • ¾ cup frozen or fresh blueberries
  • 1 cup heavy cream, plus additional for brushing on tops of scones
  • 1 large egg
  • 1½ teaspoon pure vanilla extract

Recipe Preparation

  1. In a food processor (chopping blade), place the dry ingredients and pulse to combine.
  2. Add the butter, and pulse about 10 times – some small pieces of butter should be re-tained.
  3. Gently toss the blueberries into the flour mixture.
  4. In a large measuring cup, place the heavy cream, egg and vanilla. Mix well. Pour into the flour mixture.
  5. With a fork, fold the wet into the dry as you gradually turn the bowl. It’s a folding motion you’re shooting for, not a stirring motion.
  6. When dough begins to gather, use a plastic bowl scraper to gently knead the dough into a ball shape. If there is still a lot of loose flour in the bottom of the bowl, drizzle in a bit more cream (1 teaspoon at a time) until the dough comes together.
  7. Transfer the dough ball to a floured board. Gently pat into a 6” or 7” circle. With a pas-try scraper or large chef’s knife, cut into 8 triangles.
  8. Place the scones on a wax paper-lined sheet pan and freeze until solid. Once they are frozen, you can store them in a plastic freezer bag for several weeks.
  9. Preheat oven to 425°F – if from frozen, 400°F.
  10. Place scones on a parchment-lined sheet pan, about 1” apart. Brush with cream and sprinkle with sugar.
  11. Bake for 20 to 25 minutes, turning the pan halfway through. (They are done when a wooden skewer comes out clean – if from frozen, will likely need an extra 5 minutes of baking.)
  12. Allow to rest for 5 minutes on the baking sheet before serving or transferring to a cool-ing rack.

Instruction Notes

Try these options for a different flavor: Option 1: replace the blueberries with raspberries and add ½ cup white chocolate chips. Add ½ teaspoon almond extract with the vanilla in the scones. Also add a drop or 2 of almond extract to the glaze. Option 2: chopped frozen tart cherries in place of the blueberries. Almond extract works well. Sprinkle with sliced almonds or add slivered almonds to the batter. Option 3: craisins and orange zest. Option 4: mini chocolate chips and raspberries. Option 5: white chocolate chips and macadamia nuts. Option 6: add 1 tablespoon of crushed organic lavender (fresh or dried) when you add the blueberries to the flour. Sprinkle a few lavender buds on top of the scones.

Recommended for you
Plum's Cooking Company Apple Carrot Bread
Olivelle Cranberry, Pecan and Blood Orange Muffins
Plum's Cooking Company Berry Banana Blast Smoothie
Write a Comment

Write a comment

Let’s keep in touch.

a regional destination

Sign up to receive class and product information from Plum’s.





Close