Sunday 26 June 2016

Blueberry Scones

Blueberries are in season and I found myself salivating for a scone last week while on holiday with family in Chelan, Washington. I had packed flour and most of the ingredients, so, after our power walk one morning I made some of the most delicious scones I have ever tasted! Quick to make and only 20 minutes in the oven, I delivered a few to my grandson and his family next door! Wee bear was so happy, he hid one to have the next morning!

Blueberry Scone's 

8 T unsalted butter, cold
1 T unsalted butter melted
1 c. fresh berries- huckleberries, raspberries, blueberries or blackberries
1/2 c. milk (you can substitute almond milk)
1/2 c. plain Greek yogurt
1 c. all purpose flour
1/2 c. sugar
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt

Preheat oven to 425 F degrees   
  • 8 Tb butter, cold, plus 1 Tb melted 
  • 1 cup fresh blueberries, raspberries, blackberries, huckleberries
  • ½ cup milk (you can sub almond milk)
  • ½ cup Greek yogurt
  • 1 cup all-purpose flour, plus more for dusting the work surface
  • 1 cup all purpose flour
  • ½ cup sugar, plus extra for sprinkling
  • 2 tsp. baking powder
  • ¼ tsp. baking soda
  • ½ tsp. salt  
  1. Adjust an oven rack to middle position and preheat to 425˚ F. Grate the frozen butter on the holes of a large box grater.
  2. Whisk together the milk and Greek yogurt in a medium bowl; refrigerate until needed. In another bowl, combine the flour, ½ cup sugar, baking powder, baking soda and salt in a medium mixing bowl. Whisk to combine. Add the grated butter to the flour mixture and toss with fingers until thoroughly coated.
  3. Add the milk-yogurt mixture to the dry ingredients and fold with a spatula just until combined. Transfer the dough to a generously floured work surface. Dust the top of the dough with flour, and knead with well floured hands, 6-8 times. Add small amounts of flour as needed to prevent sticking. 
  4. Add the blueberries.
  5. Roll the dough into a 7-8 inch round. 
  6. Using a sharp, floured knife, or a sharp dough scraper/chopper cut the circle into 8 equal triangles (like pie wedges). Transfer to a parchment lined baking sheet.
  7. Brush the tops of the scones with melted butter and sprinkle lightly with sugar or sliced almonds or leave plain. Bake until the tops and bottoms are golden brown, 18-25 minutes. Transfer to a wire rack and let cool at 10 minutes before serving. If you can wait that long! 
    I have been having computer issues for a few months now, my main lap top is on it's last legs, I have been using two back up lap tops! I made the decision to move from a PC to a Apple lap top. It is on it's way, after waiting for Apple's latest edition! My son loaned me his Apple lap tops to become use to it. I think I will like it. Please excuse delayed posts and mistakes until I get back to normal!! Cheers JJ

1 comment:

  1. I picked blueberries over the weekend with my kids, made these yesterday. Big hit! Thank you for posting! Good luck with your computer change. Jill


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