Have you noticed how of many my recipes involve blueberries?? Well the search is over for the ultimate blueberry breakfast thing! These are it :D Light, flaky and melt-in-your-mouth tender. They are also smaller than a typical coffeehouse scone (and way less dry!) so they’re not overwhelming as a mid-morning snack.
Makes 12 small sized scones
- 2 cups all-purpose flour
- 1/4 cup packed brown sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- zest of one lemon (I didn’t use this the first time but it seems like a necessary add)
- 1/4 cup butter, chilled, cut into small cubes
- 1 to 1-1/4 cup fresh blueberries
- 3/4 cup half and half cream
- 1 large egg
- Preheat oven to 375 degrees F (190 degrees C).
- Cut butter into mixture of flour, sugar, baking powder, and salt. Add blueberries and toss to mix. Put bowl in fridge to keep the butter cold (important!)
- In separate bowl beat together cream and egg, and slowly pour into dry ingredients, stirring with rubber scraper until dough forms. Knead just until it comes together, 3 or 4 times. Don’t overhandle.
- Divide dough in half. On lightly floured board, shape each half into a 6-inch round. Cut into 6 wedges.
- Bake on ungreased sheet about 20 minutes at 375 degrees F (190 degrees C). Serve warm!!
adapted from Blueberry Scones – allrecipes.com
- I especially love this recipe because it calls for half and half (yay!)
- You have to be very gentle with this dough and work quickly
- I love that it calls for the blueberries to be folded into the dry ingredients, it makes it so much easier to get the blueberries incorporated without crushing them. I just gently folded them into the dry flour mixture using a rubber spatula
- Definitely beat the egg into the half-and-half before adding to dry ingredients. You want to disturb the blueberries as little as possible
- The spatula worked really well to mix the wet ingredients into the dry ingredients. I just carefully slid the spatula down the side of the bowl and folded
- I didn’t mix it all that thoroughly before dumping out onto a floured surface; dough was very wet & sticky
- I kneaded a few more times than 3 or 4 but not much then pulled it into two pieces with my hands
- Use a very very sharp knife when cutting into wedges so you slice cleanly through the berries instead of crushing them and flour the knife between each slice
- I used a metal spatula to transfer the scones to the baking sheet; flour the spatula often
- I don’t think frozen blueberries would work as well, it would be difficult to cut through them