Wednesday, July 28, 2010

Blueberry Scones

I don't bake that often, but when I do it's very soothing. I have just sadly returned from a trip home to Colorado, which was also soothing. Baking scones, with my mother, while in Colorado made for the ultimate baking experience. Eating fresh scones the next morning wasn't bad either. I created this after checking out a few different scone recipes. The whole wheat flour made me feel a little less bad about the butter and sugar in these, but they're certainly not a health food. A little extra fiber here and there is always positive though, right? These really were quite simple, held up well for a couple of days and made for a nice gift to send home with my grandparents.

Blueberry Scones


1 cup whole wheat flour
1 cup unbleached flour (plus more for rolling blueberries)
1 tbsp. baking powder
1 tsp. salt
1/3 cup plus two tablespoons sugar
1/4 cup unsalted butter, mashed
3/4 cup cream
1 egg
1 cup fresh blueberries

Preheat oven to 400 degrees. In a large bowl mix together the dry ingredients. Mash the butter with a fork or pastry blender. Mix the butter into the dry ingredients until it resembles crumbs. In a separate bowl, mix the cream and the egg, then incorporate into the dry ingredients. Roll the blueberries into the flour to coat to prevent them from discoloring the batter or sinking to the bottom. Carefully fold the blueberries in. You may drop the batter onto an ungreased cookie sheet, or if you would like triangular scones you can press the batter into a round pan and cut the dough like a pizza. Bake at 400 for 20 to 25 minutes, until golden brown.

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