The last of the summer fresh blueberries are rolling in to the market. These blueberry scones have been a staple for us this summer: eating them on the cargo bike en route to swimming lessons, early in the morning; lingering over breakfast in the garden while the girls play; or, snacking on them while out walking the dog.
There are so many scone recipes out there, it’s hard to know which one to pick. Some are purposely dry and crumbly, some are more akin to a muffin in their cakey moistness, and some strike a balance in between. I think that Fanny Farmer nailed it in these cream scones that I’ve added blueberries to and some turbinado sugar on top for extra crunch and glitter. Try them and let me know what you think!
Blueberry Scones with Crunchy Sugar Topping
2 c unbleached flour (or 1 1/2 c unbleached and 1/2 c whole wheat)
2 tsp baking powder
1 T sugar (_optional_)
1/2 tsp sea salt
1/4 c butter
1/2 c cream or milk
2/3 c blueberries (fresh or frozen)
2 T turbinado sugar
- Preheat oven to 450F.
- Line a baking sheet with parchment.
- Mix together dry ingredients.
- In a liquid measure, mix together eggs and cream (or milk).
- Add wet to dry and mix.
- Add blueberries and mix to incorporate. Knead a few times until the dough comes together nicely.
- Lightly flour a surface and place the dough on it. Gently press it into a 3/4" circle or rectangle.
- Sprinkle the top of the dough with turbinado sugar and gently pat in so that it doesn't all roll off when you pick up a scone to move it to the parchment.
- Cut the circle into about 10 wedges or the rectangle into 12 squares.
- Bake for about 18 minutes (or 15 minutes without blueberries).
Recipe from the Fanny Farmer Cookbook (11th edition).
© Lindsay Bliek, 2016
Scones are a very easy baked good to make with goods. Just be sure to use an extra large or deep bowl – I find that helps to keep things in the bowl when little ones are in charge of stirring! Blueberry scones make an excellent treat to have at a tea party. Enjoy!