To use up the left over blueberries from the cake, I made blueberry scones. You may notice that the whole scone is blue. That’s because Paul wanted to put in blue food coloring in, so we did:-) Last week my camera went missing or stolen, so I used my parents’ camera. Granted the have a better camera, I am not as used to it therefore my pictures are not as nice as I would have hoped.
History
The first mention of scones was in writing was in the 1500s, by a poet. Scone means Stone of Destiny, where the Scottish kings were once crowned. They were originally baked as a round flat bread and then cut in to triangles in Scotland. Oats was the main ingredient before our modern day flour was used. Than the British turned them in to a small quick bread around the time baking powder was invented.
Lets Get Cookin’
Blueberry Scones:
2 cups (260 grams) all-purpose flour 1/3 cup (65 grams) granulated white sugar 1/8 teaspoon salt
1 cup (150 grams) fresh blueberries
1 large egg, lightly beaten 1 teaspoon (5 grams) pure vanilla extract 1/2 cup (120 ml) milk or cream
Brushing tops of scones:
Milk or Cream
Topping:
1/4 cup (55 grams) brown sugar
1/4 cup (35 grams) all purpose flour
2 tablespoons (30 grams) chilled unsalted butter, cut into pieces
The Recipe
In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Gently fold in the blueberries. In a small measuring cup combine the cream, beaten egg and vanilla. Add this mixture to the flour mixture and stir just until the dough comes together. Do not over mix the dough or the scones will be tough.
Transfer the dough to a lightly floured surface and knead the dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (4 cm) thick. Cut this circle into wedges (triangles). Place the scones on the baking sheet. Brush the tops of the scones with a little cream or milk.
Topping: In a small bowl whisk together the sugar, flour, and cinnamon. With a pastry blender or two knives, cut in the butter until crumbly. Top each scone with a teaspoon or two of the mixture. Cover and refrigerate any leftover mixture.
Bake the scones until nicely browned, about 18 - 22 minutes or until a toothpick inserted in the center of a scone comes out clean. Transfer to a wire rack to cool slightly. These are best eaten the day they are made but can be covered and stored for a few days.
Step by Step
In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.
In a small measuring cup combine the cream, beaten egg and vanilla.
Add this mixture to the flour mixture and stir just until the dough comes together. Do not over mix the dough or the scones will be tough.
Transfer the dough to a lightly floured surface and knead the dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (4 cm) thick.
Cut this circle into wedges (triangles).
Place the scones on the baking sheet. Brush the tops of the scones with a little cream or milk.
Topping: In a small bowl whisk together the sugar, flour, and cinnamon. With a pastry blender or two knives, cut in the butter until crumbly.
Top each scone with a teaspoon or two of the mixture. Cover and refrigerate any leftover mixture.
Bake the scones until nicely browned, about 18 - 22 minutes or until a toothpick inserted in the center of a scone comes out clean. Transfer to a wire rack to cool slightly. These are best eaten the day they are made but can be covered and stored for a few days.
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Would I make it again…
Maybe. They were a nice change, but I like muffins more:-)
