Wednesday, June 22, 2011

Blueberry Scones!

I said I wouldn't post another scone recipe but these were really good and a little different than the rest using both cream and butter, half of each so this is about the same amount of fat as the others. Very light and tender crumb, bursting with fresh blueberries, glazed or not they were well worth trying.
The sun was streaming in the window by the time I drizzled glaze over these, perfect, makes for very pretty shadows.
2 cups sifted, all purpose flour (I used spelt)
2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons sugar
1/2 cup cold butter, cut into small pieces
1 egg
1/2 cup cream, plus 3 tablespoons, divided
1 teaspoon vanilla extract
1 pint fresh blueberries
Preheat oven to 375F.
Grease or line a sheet pan, set aside.
Sift flour, baking powder, salt and sugar together.
Cut in the butter
until it looks like coarse crumbs.
In a small bowl or measuring cup, combine the 1/2 cup cream, egg and vanilla,
add to the dry ingredients with a large spoon or fork.
Stir until just combined, over mixing will result in a dry, tough scone.
Stir or fold in the blueberries,
 I used my hands, clean of course, to incorporate with minimal squishing of berries.
Place dough on greased sheet pan and pat into a disc.
Cut into 8 or more pieces.
Brush with remaining cream,
bake for 18 minutes.
Lovely. Yummy. I need more vocabulary.
If you want to glaze this beauty, use your favorite glaze or the one I used follows.
1 cup powdered sugar
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
enough cream or milk to make drizzling consistency.
Stir this all together and drizzle on top after cool.

Yes! Have to test to see if it's edible...
MMmffoufuool, sorry, I shouldn't type with my mouthful.
Now go make it, enjoy!

1 comment:

  1. I talked to my friend, Sonya, last night and she tried this blueberry scone with 1/2 & 1/2 instead of cream and stevia to replace the sugar. It was a hit!
    Try it soon, you won't be sorry.