Blueberry scones are on the menu this morning. Not only do these taste better than those rock hard scones from Starbucks, but you make make a double batch of these, bake them, and pop them in the freezer for later.
Here is the recipe, I hope you like it, we sure do.
Homemade Blueberry Scones
Ingredients
2 cups unbleached all-purpose flour
2 1⁄2 teaspoon baking powder
1 tablespoon sugar
1⁄4 tsp. salt
4 tablespoons cold unsalted butter,
cut into pieces
2 eggs
2⁄3 cup milk {I used 2% milk}
1 cup fresh or frozen blueberries
1 tablespoon coarse sugar to sprinkle on the top of the scones
Instructions
Preheat an oven to 400°F. Line a baking sheet with parchment paper. In a bowl, stir together the flour, granulated sugar, baking powder and salt. Add the butter and, using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse crumbs. In a small bowl, whisk together the eggs and cream. Add all but 2 Tbs. of the egg mixture to the flour mixture all at once and stir until a sticky dough forms. Fold in blueberries.
Turn the dough out onto a lightly floured board. Knead gently until the dough holds together, about 6 times. The dough should be soft; do not over knead, or the scones will be tough. Divide into 2 equal portions and pat each portion into a round 1 inch thick and 6 inches in diameter. Cut each round into 4 equal wedges.
Arrange the wedges, 2 inches apart, on the prepared sheet. Brush the wedges with the reserved egg mixture and sprinkle with the coarse sugar. Bake for 8-10 minutes until lightly browned. Serve with butter or jam.
Jenny says
Was looking forward to makign these. Put the recipe together according to the ingredients listed, and it was soupy! No way woudl I have been able to knead the dough, it wouldn’t hold together at all. I’m pretty sure I measured everything according to the article. Any chance either the wet or dry ingredients amounts are incorrect on the blog article?
I added a bunch more flour until it would knead, and forged ahead. They’re in the oven now… we’ll see.
Mavis says
How odd. This is my tried and true favorite recipe and we use it all the time.
Jenny says
All’s well that ends well. They came out fine. The only thing I can figure is that I must’ve mixed up my measuring cups on either the milk or the flour, one or the other. I’m sure it’s user error on my end. 😉 I added more flour, and they came out just fine. Thanks!
Mavis says
Oh good! 🙂
The Crunchy Mama says
My dough is too sticky to knead as well. I’ll bet they come out fine anyway. In the oven now.
Mindy says
These were a hit at my house topped off with raspberry-blueberry freezer jam – yum!
Laura at TenThingsFarm says
I’m wondering if something is off with the listed amounts as well. I started with just one egg instead of two, and mine were very wet and required a fair amount of flour to pat them down on the silpat. I mean…there was no way I could knead them, so I just made two blobs on the silpat, then sprinkled them with some flour to get them patted into rounds. I use a benchknife to cut them and separate them from one another. The final product….I’ve made far better, and I’m sad about having used a cup of organic blueberries in these. 🙁
Jana Williamson says
Just made these this morning and the more you eat the more you like them. My only comment is this. The texture was a bit dry, in fact I had to add a tad more milk to make it moist enough in incorporate the dry ingredients. But they were not sweet enough. I think they need more sugar than 1T. My daughter thought they tasted like biscuits. So, I will make them again, but next time with more sugar to sweeten them.
Margaret says
Agree! A little bit more sugar needed.
Kelly Lugert says
Made these this morning with blueberries fresh picked from our garden. They came out very tender, light and delicious! I had to improvise a little on the ingredients because I only had skim milk. So I used 2/3 C. Skim milk, 5 T. butter and 1/4 C. Sour cream instead. Holy cow were they good! I think it takes practice to learn how to handle and “knead” a wet, sticky dough without using too much flour. It’s the same technique used to make soft, fluffy biscuits. Keep practicing! It’s worth it!