April 3, 2013
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I love scones, but it’s so easy to hate them at times too. Scones should be moist but at the same time crumbly and too many scones are dried out excuses for the real thing.
Somewhere that does scones right is Spruce Confections in Boulder, Colorado. My mom is especially obsessed. Each year we spend Thanksgivings in Boulder and every morning my mom insists that we walk to Pearl Street to get scones and coffee (I don’t mind this daily routine at all).
A few weeks ago blueberries were on sale and thought it was a perfect time to make some scones. I have made Smitten Kitchen’s roasted pear and chocolate scones and apple and cheddar scones, both of which are absolutely wonderful. Joy the Baking recently posted a recipe for maple blueberry scones that I really want to try as well.
I halved the recipe when I made these but have included the full recipe that will make 12 scones. I want to thank my sister Clare (who is moving to Bozeman for the summer, yay, can’t wait to cook with her!) for the pastry scraper I used to slice up these scones. Great birthday present!
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- pinch of salt
- 1/3 cup unsalted butter, cold
- ½ cup heavy cream
- 1 teaspoon vanilla
- 2 eggs, beaten
- ¼ cup blueberries *see note
Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
Stir the flour, sugar, baking powder and salt in a large bowl. Cut the butter into cubes and add to dry ingredients. I used my hands to work the butter into the flour but you could use a pastry blender if you want to. Make sure no large chunks of butter remain unincorporated.
Mix the heavy cream, vanilla and eggs in a small bowl. Remove 2 tablespoons of this mixture and set aside to brush the scones with before baking.
Add the wet ingredients and blueberries to the dry ingredients and stir really gently until just combined. Be careful not to smoosh up your blueberries too much.*
Form the dough into a 12-inch disc and slice the disc into 12 wedges. Arrange the scones on your parchment-lined baking sheets. Bake for 13-15 minutes until golden. Cool scones on a wire rack.
*Note: I used fresh blueberries but you could also use frozen blueberries. It was hard to mix the blueberries into the dough without smooshing them so next time I might leave my fresh blueberries in the freezer before using them to make them less delicate.
Slightly adapted from Framed Cooks
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