Every July the kids and I head down the road to our favorite local farm stand and pick blueberries. June is for strawberries and July is for blueberries around here! Which basically means that around this time every year, I start looking for new recipes and pulling out old ones to turn our beautiful fruit into delicious treats!
This year was no exception. I have another blueberry scone recipe that I love, it uses greek yogurt and is super moist, more of a cross between a scone and a muffin. This year I stumbled upon this recipe and decided to give a new one a try. Where my other recipe is more "healthy" this recipe is all about the butter and heavy cream. These scones taste like the top of a blueberry muffin instead of the inside of a blueberry muffin. Maybe that only makes sense to me... but trust me when I say these scones will remind you of the top of a blueberry muffin with a light crunch but amazing flavor! They also come together quickly and require very little work! Go find yourself the best blueberries available, and make a batch today! They are worth it!
This year was no exception. I have another blueberry scone recipe that I love, it uses greek yogurt and is super moist, more of a cross between a scone and a muffin. This year I stumbled upon this recipe and decided to give a new one a try. Where my other recipe is more "healthy" this recipe is all about the butter and heavy cream. These scones taste like the top of a blueberry muffin instead of the inside of a blueberry muffin. Maybe that only makes sense to me... but trust me when I say these scones will remind you of the top of a blueberry muffin with a light crunch but amazing flavor! They also come together quickly and require very little work! Go find yourself the best blueberries available, and make a batch today! They are worth it!
Heavenly Blueberry Scone
Recipe adapted from www.sallysbakingaddiction.com
Yield 8 scones
Ingredients:
Instructions:
1. Preheat oven to 400 degrees F
Move baking rack to middle shelf. Line baking sheet with parchment paper or silicone liner and set aside.
2. In a large bowl, whisk flour, sugar, baking powder, cinnamon, and salt together. Grate the frozen butter (I used a box grater). Put the butter into the flour mixture and combine with a pastry cutter or couple of knives. Combine until the mixture resembles course meal. Set aside.
3. In a small bowl, whisk together the cream, egg and vanilla. Pour into the flour mixture and mix together until everything looks moist. DO NOT OVER MIX.
4. Gently mix in your blueberries. Try not to mash them, and do not over mix as much as possible. Over mixing will make the scones tough.
5. Work the dough into a ball and place on your baking sheet. Press it into a neat 8" disc.
6. Dip a knife into flour and use to cut the disc into 8 equal wedges.
7. Separate the scones so that their is room between each wedge. Sprinkle lightly with sugar (coarse sugar works as well).
8. Bake for 20-25 minutes or until lightly golden and cooked through. Remove from oven and allow to cool for a couple of minutes. Enjoy!
Recipe adapted from www.sallysbakingaddiction.com
Yield 8 scones
Ingredients:
- 2 cups all purpose flour
- 1/2 cup granulated sugar
- 2 and 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 cup unsalted butter; frozen
- 1/2 cup heavy cream
- 1 large egg
- 1 tsp vanilla extract
- 1 heaping cup blueberries (fresh or frozen, do not thaw)
- sugar for sprinkling on top before baking
Instructions:
1. Preheat oven to 400 degrees F
Move baking rack to middle shelf. Line baking sheet with parchment paper or silicone liner and set aside.
2. In a large bowl, whisk flour, sugar, baking powder, cinnamon, and salt together. Grate the frozen butter (I used a box grater). Put the butter into the flour mixture and combine with a pastry cutter or couple of knives. Combine until the mixture resembles course meal. Set aside.
3. In a small bowl, whisk together the cream, egg and vanilla. Pour into the flour mixture and mix together until everything looks moist. DO NOT OVER MIX.
4. Gently mix in your blueberries. Try not to mash them, and do not over mix as much as possible. Over mixing will make the scones tough.
5. Work the dough into a ball and place on your baking sheet. Press it into a neat 8" disc.
6. Dip a knife into flour and use to cut the disc into 8 equal wedges.
7. Separate the scones so that their is room between each wedge. Sprinkle lightly with sugar (coarse sugar works as well).
8. Bake for 20-25 minutes or until lightly golden and cooked through. Remove from oven and allow to cool for a couple of minutes. Enjoy!
I love enjoying my scones with a cup of tea and a good book... something about it makes me feel sophisticated! Blueberry are my favorite, but I will rarely turn down a scone of any kind. What is your favorite flavor of scone?