I’ve been a bit MIA the past week or two. I go through crazy creative spurts and then have my days where I’m just surviving life and don’t want to do anything. It usually coincides with how much sleep I’m getting. It has also been unbearably hot, so who wants to turn on the stove? ACK! :) BUT! I finally did get around to making some blueberry scones and I love this recipe.
These scones are crunchy on the outside but tender in the middle. When most people think of most blueberry scones they think of dry, flour-y hockey pucks. That’s not a real scone, damn it! These are light and fluffy but packed with lots of buttery flavor, and due to the sugar sprinkled on the top, it’s got this crunchy sweet exterior that pairs deliciously with your morning coffee!
All those antioxidants in the blueberries? SUPER healthy. :)
Blueberry scones are super easy when you get the hang of it but can be a little daunting if you’ve never tried them before, but YOU GOT THIS! At the bakery I used to work at, the goal was to make a batch within 8-12 minutes and then pop them in the oven, and with a line out the door… WE DID.
For starters, you pulse all the dry ingredients in a food processor. (Click HERE for the one I use. In the realm of baking equipment, they’re fairly affordable now. I want to say when I bought mine a few years ago, it cost something like $400). Once all of your dry ingredients are pulsed together, you add your diced chopped butter and pulse until the butter chunks resemble the size of peas. Now, if you don’t have a fancy shmancy food processor, you can totally use a pie cutter like THIS one. That’s the one I have. It’s sharp and cuts through butter like buttah!
Then you transfer everything to a bowl and make a well in the center. You add your whisked together buttermilk, sour cream and vanilla. You lightly mix with a spatula until the dough is slightly moistened and begins to come together. Then you add your fruit. Fold in the berries gently.
Finally, you dump out your dough onto a floured surface and with a bench scraper like THIS one, you chop up and mix the dough until it becomes moldable. You shape the dough into a circled disk and cut into ten wedges.
Transfer the wedges onto a half sheet tray lined with parchment and sprayed with Pam. You brush some egg wash on the top and sprinkle with a healthy dose of coarse sugar crystals like THIS. I am currently out of my sugar crystals (D’OH!) so I used Turbinado Sugar in the Raw. That works too! But trust me, if you get the sugar crystals you get that bakery quality crunchy-sweet ‘muffin top.’ THE BEST PART. :)
So that’s the scoop, folks! Do yourself a ‘flavor’ and try these guys out. A little self care in the form of summer fresh fruit yumminess. You won’t be sorry! And as always, if you like what you see, please follow along on instagram @AshevilleCarnelian and @MandiCrockerSweets and be sure to share with your family and friends.
Happy August, everyone! Is it winter yet? :)
BLUEBERRY SCONE RECIPE
5 1/2 c. flour
2/3 c. sugar
2 T baking powder
1 tsp baking soda
1 tsp nutmeg
1 1/2 tsp salt
1 c. butter, cold and diced
2 T. vanilla
1 1/2 c. buttermilk
1/2 c. sour cream
2 c. fresh blueberries
1 egg yolk
3 T. buttermilk
Coarse sugar crystals for sprinkling (about 1/3 c.)
Preheat oven to 400 degrees. Line a half sheet tray with parchment paper and spray with Pam.
In a small bowl, whisk together the 1 1/2 c. buttermilk, sour cream and vanilla. Set aside.
In a cup, whisk together the egg yolk and 3 T. buttermilk. Set aside.
In a food processor, combine flour, sugar, baking power, baking soda, nutmeg and salt. Add butter and pulse until butter chunks resemble the size of peas. (You can also use a pie cutter). Transfer to a large bowl.
Make a well in the dry butter ingredients and pour in the wet ingredients. With a spatula, lightly fold everything together until just moistened. Fold fruit in gently. Dump out onto floured surface.
With a bench scraper, chop into the dough until it starts to become moistened throughout. Just enough for it all to come together and become moldable. Make a circle with the dough (about ten inches in width and 1 1/2- 2 inches in height) and cut into ten pie wedges.
Transfer the wedges to the lined half sheet tray. Brush with egg wash and sprinkle each scone with a hearty amount of sugar. Bake for approximately 26 minutes, turning half sheet around half way through.