Sunday, April 7, 2013

Blueberry Scones

Blueberry scones are a simple indulgence - and the perfect treat on a snowy spring morning.  They are easy to make, taste amazing, and fill your house with a heavenly aroma.  You can use either fresh or frozen berries for this recipe. ~Patti
Blueberries are full of phytonutrients, dietary fiber, packed with vitamin C and an excellent source of manganese.  Yeah for blueberries!

3-1/2 cups all purpose flour
1/2 cup sugar
1 tablespoon + 1 teaspoon baking powder
1/2 teaspoon salt
6 ounces cold butter
2 eggs, whisked lightly
3/4 cups milk
1 cup blueberries
1 egg + 1 tablespoon water, whisked for egg wash
sugar for sprinkling

Makes 8 scones

Preheat oven to 400 degrees

Measure out all dry ingredients and add to large bowl.  Cube cold butter and work into the flour mixture with your hands.

The butter should be pea-sized once it's worked in.

  Add the eggs and milk.  Knead a few minutes until dough comes together and is easy to work with.  It should not be dry, but dense and only slightly sticky, sort of like modeling clay.

Roll out on a lightly floured surface.  Add blueberries, either fresh or frozen.  If using frozen, do not thaw before adding - they work into the dough better.  Just lay them on half the rolled out dough and fold over.  

Gently roll and shape the dough back into a circle.

Slice into 8 triangles.  Lay on parchment-lined or a non-stick baking sheet.  Brush the egg wash over each scone and sprinkle with sugar.  Large crystal sugar works best (you can see it and taste it) but if you don't have any, regular sugar will do the trick to sweeten things up.

Bake for about 20 minutes until golden brown.  Remove from oven and cool on a baking rack. There you have it...perfect blueberry scones! 

This is Hatcher Pass, Alaska. It's located in the southwest Talkeetna Mountains and is less than an hour away from our home.  It's truly one of the most beautiful places I have ever been - and overflowing with blueberries during the fall picking season!