It’s berry season right now, a perfect time for some blueberry scones. But it doesn’t matter cuz I used frozen blueberries for these scones, although you could use fresh blueberries just the same. We just always have frozen blueberries in the freezer for Ryan’s oatmeal, so why not. Plus, every time I buy fresh berries with the intention of baking something, they never make it to the oven. So frozen berries are kind of perfect in a way, they were frozen at the peak of their freshness, it says so on the package.
When the first batch of these scones came out from the oven, the first thought that popped in my head was “blue cheese scones!” and then the thought immediately after that was “omg I’m so clever!” Indulge me just for a moment. Ok, moment is over. I had made the mistake of folding the blueberries into the batter. I know they would bleed blue, but it was late at night and I just wanted some damn scones, so I got sloppy. I just didn’t foresee that they were going to look like molds. They were still delicious though, I can tell you that, just not very photogenic… But what I do like about frozen blueberries is that you could fold them into the batter without mashing them dead, that is a plus if you were to get lazy like me.
But for the sake of mm… food photography, I whipped up another batch of blueberry scones that don’t look like Ryan’s favorite cheese. I want to stray off topic for a bit, one time we went to this wine bar whatever place (I’m totally not a wine person, but the food was wonderful), and they had a French blue cheese on the charcuterie board and I swear I could see the spores, they might have been moving as well. It was pretty disgusting… disgustingly delicious that is. I don’t understand why it looks so bad but tastes so good.
Alright, if I haven’t grossed you out yet… here’s the recipe for the blueberry scones without the cheese.
- 1 cup all-purpose flour
- 1 cup white whole wheat flour
- 1/3 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1 tablespoon baking powder
- 1/2 teaspoon of cinnamon
- 1 stick unsalted butter – cold & cubed
- 1 large egg
- 1/2 teaspoon vanilla extract
- 2/3 cup buttermilk
- 1 heaping cup of fresh or frozen blueberry (do not thaw)
- Extra all-purpose flour for rolling
- Extra buttermilk for brushing top of scones
- Turbinado sugar for topping
- Preheat the oven to 400°F.
- Add flour, sugar, salt, cinnamon, baking soda and baking powder into a medium bowl and mix to combine or you can sift everything together.
- Add the cubed butter to the flour mixture, toss to coat all the butter pieces with flour and rub the butter into the flour until coarse crumbs form using the tips of your fingers, working quickly so the butter doesn’t melt.
- Add the buttermilk, egg and vanilla into a measuring cup. Whisk to combine.
- Make a well in the middle of the flour mixture and pour in the liquid mixture. Fold with a spatula or wooden spoon until a moist dough forms.
- Turn the dough out onto a well-floured board, flour top of dough and your hands, and pat the dough out about 1/2” thick. Fold the dough over itself and pat it out again, do this about 4 times.
- Using a rolling pin, roll the dough out into a rectangle about 1/4” thick and 14” long, spread the blueberries evenly over the dough.
- Roll the dough into a log starting at the long edge, then pat it down to about 1” thick.
- Cut the rectangular log into 4 smaller rectangles, then cut each rectangle diagonally to make 8 triangles.
- Place the scones on a parchment paper line baking sheet, brush the top with the extra buttermilk, and sprinkle with turbinado sugar.
- Bake for 25 minutes until golden brown. Remove from the oven and let cool on a wire rack.