Wild Blueberry Scones
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Wild Blueberry Scones
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If you like scones that are tender, moist, and flaky all at the same time, this blueberry scones recipe is just that. The dough is very slightly sweet, and when baked, has a lovely thin crisp exterior.
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Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- .25 teaspoon baking soda
- .5 teaspoon salt
- 4 tablespoons sugar divided
- .5 cup 1 stick cold, unsalted butter, cut into small pieces
- .75 cup dried wild blueberries You could substitute dried currants, raisins, cherries or cranberries.
- .5 cup buttermilk Use buttermilk only, do not substitute.
- 1 large egg lightly beaten
- 1 tablespoon milk
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Instructions
- Preheat oven to 425° F.
- Line a baking sheet with parchment paper. In a bowl, stir together flour, baking powder, baking soda, salt, and 3 tablespoons of sugar.
- With a pastry blender or two knives, cut in butter until mixture resembles coarse meal. Stir in dried blueberries. Make a well in the center; add buttermilk and egg, and stir just until combined (do not overmix).
- Transfer dough to a lightly floured work surface; knead 5 or 6 times. Pat into an 8″ disk. With a floured 2-1/2″ biscuit cutter, cut out rounds. Reroll and cut scraps once more.
- Transfer to a baking sheet, about 1-1/2″ apart. Brush rounds with milk; sprinkle with 1 tablespoon of sugar. Bake until scones are golden brown, 12 to 15 minutes. Let cool on a wire rack. Serve warm or at room temperature.
- These are best eaten on the same day. The unbaked dough freezes really well, enabling you to store them in your freezer and bake them up fresh when desired. Just cut the dough into rounds and place in the freezer. On the day you want to bake them, take them directly from the freezer to the baking sheet lined with parchment paper (do not thaw first), brush with milk, and sprinkle with sugar. You will need to bake the frozen dough a bit longer, adding about 4 or 5 minutes to the regular baking time.
Notes
- Adapted from Everyday Food by Martha Stewart, originally from Letty Hampton of Oxford, MI.
Nutrition Information
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Serving
1
Calories
112kcal
(6%)
Carbohydrates
22g
(7%)
Protein
3g
(6%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Cholesterol
17mg
(6%)
Sodium
231mg
(10%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 12scones
Amount Per Serving
Calories 112 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 112kcal | 6% |
| Carbohydrates | 22g | 7% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 17mg | 6% |
| Sodium | 231mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
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