Thursday, August 6, 2009

Tea Time Blueberry Scones

I love blueberries. I love them in pastries, and I love them more when they're on sale. After I bought them, I soaked 1/2 a cup of blueberries in a sugar syrup and left it in the fridge. The next day, I used them for some quick blueberry scones over a cup of afternoon tea. When I took the scones out of the oven and broke it in half, I was in ecstasy. The dark purple juice from the berries oozed out of the scones and the aroma of blueberry filled the house. It was just so beautiful that I just had to share this recipe. It's easy too. If anything, scones are about as easy to make as cake from a box of cake mix. Here's how:

Total time: 30-35 minutes
Baking time: 15-17 minutes

  • 2 cups all-purpose flour
  • 1/3 c sugar (more or less depending on your taste)
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 c (8 tbsp) unsalted butter, chilled
  • 1/2 c blueberries
  • 1/2 c sour cream
  • 1 large egg

1. Preheat oven to 400 F. Mix together dry ingredients: flour, sugar, baking powder, and salt.
2. Cut cold butter into small chunks and using your fingertips, work together the flour and butter until mixture resembles coarse meal. (about 1 minute)
3. In another bowl, lightly beat egg. Save about 1 tbsp of egg before mixing in sour cream.
4. Carefully pour in the wet mixture into the dry mixture. Watch the wetness of the dough. Dough should not be runny. Mix so that it is incorporated but do not over-mix.
5. Pour in the blueberries and just incorporate the berries throughout the dough.
6. Generously flour work surface and transport dough onto surface. Form dough into a circular shape, 1/2 inch thick. Cut into slices and transport to baking sheet. Now using the saved egg mixture and pastry brush, brush a layer of egg onto the surface of each slice. This will make the scones golden brown when baked.
7. Bake for 15-17 minutes and enjoy!

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