Blueberry Scones

July 4, 2010

Blueberry Scones

A long holiday weekend either means several days packed with travel and exciting activities, or an opportunity to stay around the house and catch up on much needed rest. This 4th of July weekend, I chose the later. Intentionally staying at home (which takes a lot of intention for me) and chilling out in front of the TV and with a good book also gave me the chance to work on some recipes I had swirling around in my mind.

First up, blueberry scones made with whole-grain pastry flour. Last summer, I shared a recipe for whole-grain blueberry muffins using seasonal, locally grown blueberries. Well, it’s blueberry season again, so take advantage!

Image 1: Blueberry scones dough in a stainless steel bowl; Image 2: Blueberry scones dough patted out on a wooden cutting board and cut into wedges

Blueberries are packed with good nutrition – anti-oxidants (vitamin A and vitamin C), fiber, and only 84 calories per cup. I mostly prefer to eat blueberries straight from the container rather than cooking with them because, like most fruit, they taste delicious all on their own and it’s healthier to eat them raw. However, every now and then, I do like them in a breakfast or tea-time pastry such as muffins or scones.

My recipe is adapted from a recipe for cranberry-walnut scones that I got from the little recipe booklet that came with my KitchenAid food processor. By the way, if you don’t have a food processor, get one! Every kitchen should have one, as it makes many culinary tasks so much easier and quicker — sifting flour, grating and slicing vegetables, even kneading dough.

So with this recipe, it calls for a food processor, but you can still make these scones even if you don’t have one by using a hand-held pastry blender or two knives to cut the butter into the flour. Enjoy!

Blueberry Scones
Adapted from a recipe for Cranberry-Walnut Scones by Kitchen Aid

NOTE: If you don’t have a food processor, then you can cut the butter into the flour with two knifes or a hand-held pastry blender. Everything else you can do by hand with a fork or rubber spatula.

1-1/4 cup organic whole grain pastry flour
3/4 cup organic unbleached all-purpose flour
2 teaspoons aluminum-free baking powder
1/4 teaspoon salt
3 tablespoons organic cane sugar
1/4 teaspoon freshly ground cinnamon
1/3 cup organic unsalted butter, cut in to small cubes
(Keep in refrigerator until ready to use)
1 egg yolk or 1 flax seed egg replacer
(Combine 1-1/2 tsp flax meal +3 tsp water and let sit for 2 minutes)
2/3 cup organic whipping cream
1 cup fresh blueberries

Preheat oven to 400 degrees F. In large bowl food processor, combine flours, baking powder, salt, sugar and cinnamon and pulse about 5 times to combine.  Add the cold cubed butter to the bowl of the food processor, cover and pulse about 5 times for 2 seconds each to obtain a fine crumbly mixture.

In a small bowl, combine the whipping cream and flax mixture or egg yolk and stir well. Drizzle the cream mixture over the ingredients in the food processor, cover and process for about 5 seconds to obtain a chunky crumbly mixture.

Transfer the scone dough into a large bowl and gently incorporate the blueberries into the dough with your hands, being sure not to mash the blueberries (or at least not very many).

Lightly flour a large cutting board or flat surface and turn the dough out onto the board. With your hands, flatten and pat the dough into a 1″ think circle about 7″ wide. Then with a floured knife, make four long diagonal cuts across the flattened dough to create 8 wedges. Place the wedges spaced out on a parchment-lined baking sheet. Bake for 18 – 20 minutes and serve warm or at room temperature.

Related Posts with Thumbnails

Filed Under Breakfast/Brunch, Vegetarian/Conversions | 5 Comments Print This Post

Comments

5 Responses to “Blueberry Scones”

  1. SK on January 27th, 2011 5:09 am

    Dear FlavorDiva

    Loved your recipe. Actually I baked it yesterday and enjoyed it :)

    Just wanted to ask you something about the baking powder… I know it is not too much… but the scones which I baked had a bitter aftertaste… I am not too sure why that would happen.

    Could you please advice?

    Thank you

    Surinda

  2. SK on January 27th, 2011 5:10 am

    Dear FlavorDiva

    Loved your recipe. Actually I baked it yesterday and enjoyed it :)

    Just wanted to ask you something about the baking powder… I know it is not too much… but the scones which I baked had a bitter aftertaste… I am not too sure why that would happen.

    Could you please advice?

    Thank you

    SK

  3. Tesia on January 27th, 2011 10:39 am

    Hi SK,

    Hmmm, a bitter aftertaste? Did you use fresh blueberries or frozen? Also, were the flour, butter, eggs and cream fresh? I keep my flour (especially whole wheat or whole grain) sealed in the refrigerator to keep it fresh. Whole Wheat flours can go rancid more quickly, but all-purpose flour can go rancid as well. If your flour or any of the other ingredients were a little old (but still safe to eat), they might leave a funny aftertaste in your food. Also, butters that aren’t sealed well or getting old can have an unpleasant flavor.

    Please let me know if any of these factors may have contributed to the funny aftertaste in your scones. Thanks for the question!

  4. Missy on June 27th, 2011 10:21 pm

    Tesia,

    I tried this recipe again, this morning and my family enjoyed every crumb. Do you have anymore blueberry recipes? We went picking on Friday and I can’t wait to use them in something else before we nibble the rest away.
    Thanks.

    Missy

  5. Tesia on June 29th, 2011 9:58 pm

    Wonderful! Yes, one for french toast and one for muffins. http://flavordiva.com/recipes/