Blueberry Scones
Collaeyn Hazen
Ingredients
- 1 cup blueberries
- 2 cups flour
- 1/3 cup sugar, plus a little for sprinkling
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 6 tablespoons cold butter, cut into 1/4-inch pieces (unsalted preferred, but salted is OK)
- ½ cup to 1 cup, plus 1 tablespoon, of light cream or whole milk
- 1 teaspoon vanilla extract
Instructions
- Heat your oven to 425ºF. Line a large baking sheet with parchment paper, using a few spots of butter or cooking oil to stick it in place. Set the baking sheet aside.
- Combine the flour, sugar, baking powder, salt, and nutmeg in a large bowl. Cut in the butter with two butter knives or a pastry blender until the flour-coated pieces are the size of peas. Add the blueberries, tossing them gently with a fork to coat them.
- Make a well in the mixture. Blend the 1/2 cup of light cream and the vanilla extract in a measuring cup and pour them into the well. Using as few strokes as possible, gently stir the dough until it forms a ball. (Add up to ½ cup additional cream if needed to form ball.) Let the dough sit for 1 minute.
- Clean and flour your hands and dust your work surface with flour. Place the dough on the floured surface and knead it gently three or four times. Transfer it to the large baking sheet and pat it into an 8-inch circle. Using a lightly oiled pizza cutter or a serrated knife, cut the dough into 8 wedges, as you would a pizza. Use a small spatula or pie server to carefully separate the pieces, leaving at least an inch between them.
- Brush the tops of the scones with tablespoon of light cream, then sprinkle the surfaces with sugar. Bake the scones until the outsides are crusty and starting to brown, about 18 minutes. Let them cool on the baking sheet for 2 minutes, then slide the parchment and the scones onto a wire rack to cool for another 20 minutes before serving.
Comments
This recipe works great with other fruit or chocolate chips when blueberries aren’t available. My church loves these! If you want smaller scones, they can be cut into 16 wedges (rather than 8) before baking. Kids love them too.
Blueberry Sauce
Ingredients
- ½ cup sugar
- 1 tablespoon of both lemon juice and water, mixed
- 1 pint of fresh blueberries (frozen should work also)
- ½ teaspoon vanilla extract
- Cornstarch mixture:
- 1 tablespoon cornstarch mixed with:
- 1 ½ tablespoons water
Instructions
1.Mix sugar and lemon juice mixture in a sauce pan over high heat. Stir in ½ pint of blueberries and cook, stirring, about 10 minutes until hot and bubbly. Stir in cornstarch mixture, bring to a boil and boil 1 minute or until thickened. Stir in remaining blueberries and vanilla.
Comments
Doubled, this recipe is a delicious filling for blueberry cobbler. A little grated lemon zest can also be added if you wish.