Blueberries—there’s plenty of those at the market, it’s the season! Go get you some. You can freeze them for use later in the year + you can use ’em for smoothies, salads, and desserts. But today it scones, so Blueberry scones anyone?
You know I have friends that are
afraid intimidated rather, by scone making. You shouldn’t be. They’re actually no harder than making biscuits!
Arándano = blueberry in Spanish.
Such a “hard” word for such a beautiful little berry! Don’t you think? Regardless, it makes a wonderful scone, one that you will want to keep eating & eating, til the last scone. Good thing you can freeze ’em before or after baking. The key to scones is too not over-knead the dough, no over mixing, keep the cold ingredients—cold! Those are the hardest parts! Seriously!
- 1 stick cold butter
- 1 cup fresh blueberries (place in freezer just until ready to use)
- ½ cup buttermilk
- ½ cup plain yogurt
- 2 cups flour (extra for dusting prep area)
- ½ cup sugar
- 2 t baking powder
- ¼ t baking soda
- ½ t salt
- 1 t lemon zest
- 2 T melted butter
Preheat to 425˚. Grate the butter using a food processor or using a hand grater.
Whisk the buttermilk and yogurt in a small bowl; refrigerate until needed. Sift the flour, sugar, baking powder, baking soda, salt and lemon zest in a medium mixing bowl. Add the grated butter to the flour mixture and toss with fingers until thoroughly coated but not completely blended.
Add the milk mixture to the dry ingredients and fold with a spatula just until combined, dough will be a bit sticky. *(I like to cover my work surface with waxed paper for an easier cleanup.) Transfer the dough to the floured work surface. Dust the top of the dough with flour, and knead with well floured hands, just until the dough holds together in a ball.
With your hands, pat out 1/2 of the dough into a 6″ rectangle. Sprinkle 1/2 of the blueberries evenly over the surface of the dough, and gently press down so that they are slightly embedded in the dough surface. Using a dough scraper or you can fold over the waxed paper until you flip the dough, creating a blueberry taco.
Using a sharp, floured knife, cut the rectangle crosswise into triangles. Transfer them to a lined baking sheet.
Brush the tops with melted butter and sprinkle lightly with crystal sugar. Repeat with the rest of the dough.
Bake until the tops and bottoms are golden brown, 16-22 minutes. Transfer to a wire rack and let cool at least 10 minutes before serving. Sprinkle with powdered sugar. Makes about 12 scones
* (If freezing ahead of time, flash freeze the scones on the baking sheet for 20 minutes, then wrap individually in plastic wrap and store in a freezer bag until needed. Bake straight from the freezer, adding on a few minutes of baking time as necessary.)
Don’t these look great? They tasted even better than these pictures!
This weekend, treat your family to this deliciousness for breakfast or tea time~