very blueberry scones

Monday, July 20, 2015

I've been on a berry kick lately, but you probably already noticed. You also probably noticed that I seem to be baking more again. Not too long ago I took a week off from work and spent more time in the kitchen than I have in a while. 

These scones are so so easy to make! I know I keep saying that, but only because it's true! What I particularly like about this recipe is that the scones are very lightly sweetened, which means you can have them for breakfast guilt-free.

p.s. I've been wanting to share some of my recent travel adventures with you - Alaska(!), SF, Austin - but I need to sort through photos, so make some scones and check back soon!

Very Blueberry Scones
Adapted loosely from Smitten Kitchen

2 cups all purpose flour
Zest of 1 lemon, finely grated
3 tablespoons light brown sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
5 tablespoons cold unsalted butter, cut into small bits
1 cup fresh blueberries
2/3 cup milk (I used 2%)
1 large egg, beaten
1 tablespoon raw (turbinado) or other coarse sugar for sprinkling

Heat oven to 400F. Line a large baking sheet with parchment paper.

In a large bowl, combine flours, zest, sugar, baking powder and salt. Add cold butter and work into the flour mixture until the biggest pieces are the size of small peas  with either your fingertips or a pastry blender. Stir in blueberries, then milk, mixing only until large clumps form. Use your hands to reach inside the bowl and gently (so gently) knead the mixture into one mass. The more you knead, the wetter the dough will get as the blueberries break up, so work quickly and knead only a few times, if you can get away with it.

Transfer dough to a well-floured counter and pat into a roughly 1-inch tall disc. Cut into 8 to 10 wedges, do not fret if the blueberries are now making a mess of the dough; it will all work out in the oven. Transfer wedges to prepared baking sheet, spacing them apart. Brush the tops of each with egg, then sprinkle with coarse sugar.

Bake for 15 to 17 minutes, until scones are golden brown on top. Serve warm. These are best eaten the day of, but can be gently re-warmed in the oven over the next few days.

If freezing: Freeze scones unbaked and hold off on the egg wash until ready to bake. Spread wedges on a baking sheet and chill until frozen solid so that they do not stick to each other, then pack tightly into a freezer bag. You can bake them right from the freezer; you'll only need 2 to 4 minutes extra baking time.

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