I have a batch of fresh blueberry scones, warm from the oven, soft and tender on the inside with that nice sparkling-sugar, crunchy coating on the outside. Oh my, I have a feeling that about four scones will be missing by the time I am done writing and taking the pictures for this blog. In addition to looking fabulous, they smell even better. Sooo good they don’t need butter, or clotted cream. The blueberries are a natural jam baked throughout the scone in little pockets of soft, sweet, delicious goodness. Chomp Chomp!! One scone just disappeared.
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How did I make these little triangles of breakfast, lunch, or snack-time treats? More importantly, how can you make some to enjoy, share, or hide for later. Fresh blueberry scones need freshly picked (or purchased) blueberries. If you are fortunate enough to have blueberry bushes pick the smaller berries that are usually down toward the bottom of the bushes. I think the small blueberries have all the sweetness and goodness of a big berry concentrated down into a small berry. Also, the tiny berries tend to stay distributed throughout the scone instead of sinking to the bottom as the bigger berries do.
My two keys, SIS (simple is smart)- techniques, for a super moist and soft scone:
The first key for a super moist blueberry scone. Don’t add extra flour. To keep the scone moist and soft make sure you don’t add extra flour. A cup of flour should weigh 4.25 ounces, Use a kitchen scale to weigh the flour. The 1 1/2 cups should weigh 6.4 ounces. If you don’t have a scale use the fluff, sprinkle, and sweep method. Use a large spoon to aerate the flour in the flour canister to make it light and fluffy. Sprinkle the flour into a measuring cup until it is overflowing, sweep off the excess flour with a flat-sided utensil. The flour should be exactly level with the top of the cup. If you weigh one cup of the flour using this method, it will weigh very close to 4.25 ounce. Other methods (the scoop method) for measuring the flour can give you as much as 25% more flour in your recipe. The result is a very dry scone. See video.
The second key is don’t overwork the dough. When you mix the wet ingredients into the dry ingredients, use a fork and lightly mix. The mixture will be shaggy and barely moistened. Let the mixture rest for 5 minutes to give the flour a chance to further hydrate. Place the dough on a lightly floured surface and gently gather into an eight-inch circle. Cut the circle into eight pie-shaped pieces. Sprinkle them with some sparkling or non-melting sugar and bake.
It must be time for me to have another scone while they are still a little warm.
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- 1½ cups flour all-purpose
- 2 tsp. baking powder
- 3 Tbsp. sugar
- ¼ tsp. salt
- ½ tsp. cream of tarter
- 4 Tbsp. butter cold and cut into small pieces
- 1 egg beaten
- ½ cup yogurt plain
- ½ tsp. vanilla extract
- 1 tsp. lemon zest optional
- 1 cup blueberries fresh
- 1 tbsp sugar sparkling
- To change the number of serving: hover the mouse over the number of servings, a slider will pop up. The slider can be adjusted up or down. This will automatically recalculate and adjust the amount of each ingredient for you.
- Preheat oven to 375°
- See the video below on how to accurately measure flour without a scale.
- Mix all the dry ingredients together in a bowl, except the blueberries.
- Cut the butter into the dry ingredients using your hands or a pastry mixer. The dough should have coarse pieces of butter visible still.
- Add the wet ingredients together and add to the dry.
- Use a fork to combine the wet and dry ingredients. Mix until the dry ingredients are just moistened.
- Let the dough rest for 5 minutes and then stir in the blueberries. Don't overmix or the scones will be tough and dry.
- Turn dough out on a lightly floured surface and gently shape the dough into an 8-inch disc. If you find the dough is sticky, be generous with the flour.
- Cut the disc into 8 pie-shaped pieces. Place the pieces on a parchment-lined or greased baking sheet.
- Bake for 20 minutes at 375 degrees.
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