Fresh Blueberry Scones

I picked up some fresh blueberries at the megamart and woke Sunday morning with a hankering for scones. Baking with fresh fruit is always a little different from their dried cousins (such as the dried cranberries in these scones), plus I had no heavy cream, so I improvised.

Fresh Blueberry Scones
Servings: 4 (2 scones each)
Prep time: 15 minutes
Total time: 1 hour

Ingredients:

  • 2 cups flour
  • 3 Tbsp. sugar
  • 2 tsp. baking powder
  • 1/8 tsp. cinnamon (I used Ceylon)
  • 1/8 tsp. ground allspice
  • 1/2 tsp. table salt
  • 1/4 cup cold unsalted butter, cut into small pieces
  • 3/4 cup plus 1 Tbsp. half and half, divided
  • 1 egg
  • 1 cup fresh blueberries
  • extra sugar for sprinking before baking

Directions:

  1. Preheat oven to 400°F. Line a 9″ round baking dish with parchment and coat the sides of the pan with baking spray.
  2. Whisk together the flour, sugar, baking powder, cinnamon, allspice and salt in a large bowl.
  3. Add the butter to dry ingredients. Use a pastry blender to work the butter into the dry goods. After 3-4 minutes or so the butter should be well cut into the dry goods and the dry goods should look grainy.
  4. Add 3/4 cup half and half and the egg to the dry ingredients. Use a wide rubber spatula to gently mix the dough until it just comes together. A bit of flour in the bowl isn’t a problem.
  5. Add the blueberries and carefully combine them with the dough.
  6. Empty the dough into the prepared pan. Press the dough into a 9″ round circle within the pan. Cut the dough into 8 wedges (I use a bench scraper).
  7. Brush the dough with the remaining half + half and sprinkle generously with sugar.
  8. Bake for 30 minutes, rotating the pan halfway through cooking. The scones are done when an instant-read thermometer reads 205°F when inserted.
  9. Move the pan to a cooling rack and allow to rest for 10 minutes. Run a knife around the inside of the pan to loosen the scones. Place a plate on top of the pan and up-end the pan/plate to remove the scones. Remove the parchment and return the scones to the cooling rack for another 5-10 minutes.
  10. Serve warm, with a bit of butter or jam. Or allow to cool completely and wrap individual scones in a double layer of plastic wrap to keep for 3-5 days.

Notes:
I think baking these in the pan helped them have a slightly better rise than the free form scones I have made. The fresh berries definitely benefited from the extra sugar.

Most scone recipes tell you to blend the butter and dry ingredients until it resembles small peas. No amount of blending has given me that result. When the butter is no longer sticking to your pastry blender feel free to move on to the next step.

Cranberry Tangerine Scones

I woke up wanting scones and so I made them. This recipe, with slight modification, comes from Ocean Spray.

Cranberry Tangerine Scones
Servings: 4 (2 scones each)
Prep time: 15 minutes
Total time: 27 minutes

Ingredients:

  • 2 cups flour
  • 2 Tbsp. sugar
  • 2 tsp. baking powder
  • a pinch plus of cinnamon (I used Ceylon)
  • a pinch plus of ground allspice
  • 1/2 tsp. salt
  • 1/4 cup cold unsalted butter, cut into small pieces
  • 2/3 cup heavy cream, divided
  • 1 egg
  • 1 cup Craisins (or other dried cranberries)
  • zest from 1 tangerine
  • extra sugar for sprinking before baking

Directions:

  1. Preheat oven to 425°F. Line a 1/4 sheet pan with parchment.
  2. Whisk together the flour, sugar, baking powder, cinnamon, allspice and salt in a large bowl.
  3. Add the butter to dry ingredients. Use a pastry blender to work the butter into the dry goods. After 5 minutes or so the butter should be well cut into the dry goods and the dry goods should look grainy.
  4. Add 1/2 cup plus 3 tablespoons cream, egg, Craisins and tangerine zest. Mix until dry ingredients are moist and the dough holds together when compressed..
  5. Turn dough onto a lightly floured surface and gather into a ball. Pat into a circle 3/4-inch thick; cut into 8 wedges.
  6. Place on cookie sheet. Brush with the remaining heavy cream and sprinkle with sugar.
  7. Bake 12 minutes, rotating the sheet pan half way through.

Notes:
My husband prefers tangerines over oranges so that’s what we have in the house this time of year.

For me “a pinch plus” means something like a sixteenth of a teaspoon. I use the tip a teaspoon handle to reach into the jar, grab a small amount of the spice and add it to the bowl. Both spices here are really background notes that you may not taste in the final product. I think they help enhance the other flavors.

The directions from the original recipe suggest that the flour, et al and butter, once cut in, will look like small peas. Mine didn’t even after 10 minutes of hand blending with the pastry blender. It looked more like flour mixed with rice with some bigger pieces amid the flour. So don’t fret if you don’t see small peas.