Wednesday, October 23, 2013

blueberry scones {recipe}

These aren't those rock-hard, dense scones that seem to be readily available here in America.  These are flakey and delicious and biscuit-like, similar to the scones I fell in love with in London.  I didn't think I even liked scones until I moved to London.

They were delicious and looked oh so pretty on our new wedding gift.

Blueberry scones
makes 12 large scones
slightly adapted from Tartine 


 - 4 3/4 cups flour + more for work surface
 - 1 tbsp baking powder
 - 3/4 tsp baking soda
 - 1/2 cup granulated sugar
 - 1 1/4 tsp salt
 - 1 cup and 1 tbsp unsalted butter, very cold and cubed
 - 1 cup buttermilk
 - 1 cup milk
 - 1 tsp lemon zest
 - 1 to 1 1/2 cups blueberries (depending on how berry-ful you like your scones - I like a lot)


 - 3 tbsp butter, melted (if you don't want to add more butter, you can use skim milk instead)
 - raw sugar for sprinkling


Preheat oven to 400 degrees. Line baking sheet with parchment paper.

Sift the flour, baking powder, and baking soda together in a large bowl.  Mix in sugar and salt.  Using a pastry blender (or a fork) cut the butter into the dry ingredients.  You want to end up with pea-sized pieces of butter throughout the mixture.

Add buttermilk, milk, lemon zest and blueberries all at once and gently mix together until dough forms.  If dough appears too dry, add a bit more milk.

Dust work surface with plenty of flour.  Pat dough into a rectangle approximately 18 inches long, 5 inches wide and 1 1/2 inches thick. Brush the top with melted butter and sprinkle with sugar.  Cut into 12 large triangles and place on baking sheet.  It's okay if they're a bit close together, you can easily cut them apart if they bake together in the oven.

Bake until the tops are lightly golden brown, approximately 25-35 min.  Serve immediately.  If you want more scones, cut them into smaller triangles and remember to bake them for a bit less time.

Delicious served with honey butter {1 cube butter combined with 2 tbsp honey}.

These were so yummy, I made them again the next weekend with strawberries.




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