Welcome to blueberry season! There were so many amazing blueberries at our farmer's market last week that I just had to pick up a half-flat. When I got them home I gave them a soak in a vinegar and water solution (this kills any mold spores that might be lingering on the fruit) then spread them out to dry on a fresh towel. When they were dry I put them back into open containers and into the fridge.
little guy, big guy
Most of our blueberries were eaten plain for breakfast or as a topping for ice cream. But I couldn't pass up the opportunity to make one of my all-time favourite things in the world: scones. This is one of the easiest recipes I know and almost infinitely adaptable. I've them with just blueberries, just strawberries, pumpkin and ginger, apples and cinnamon, and now blueberries and peaches.
These scones are both hearty and light, a tricky combination that depends entirely on your butter blending technique. They make a perfect breakfast or tea-time snack, but pair equally well with coffee. If you like baked goods that aren't too sweet (like Reid does), then I would definitely give these a try!
Ingredients:
3 cups flour
1/3 cup sugar
2 teaspoons baking powder
1 stick cold butter
dash of salt
1 small peach
1 cup blueberries
milk or cream
Preheat oven to between 375 and 400*, depending on how your oven works and how big you want to make your scones. The smaller the scones, the higher the temperature can be; just be sure to watch your cooking times. Because I made mine on the larger side, I went with 375* for about 15-20 min.
Combine your dry ingredients in a bowl and mix together a bit. Cut in your butter with a pastry blender or your hands. I start with the blender and then finish with my fingers, making sure I get all the larger chunks of butter broken down. If your butter is too warm you will not end up with scones, you will end up with cakes. They will still taste good, they just won't be scones anymore. When your butter is about the size of small pebbles, you can add your fruit. Make sure all the fruit is thoroughly distributed in the dry mixture. Wet fruits, like peaches, can clump, so you will need to break those apart and be sure each bit is coated in flour. Next, slowly add your milk or cream. How much you need to use will depend on how wet your fruit and flour is, but it will generally be between 1/2 and 1 cup. After each small addition gently mix the dough around. I use my hands and do a sort of 'lift and roll' technique, turning the mixture from the bottom of the bowl up and over. Once the dough is sticky enough to hold together when pressed but still crumbly, you're ready to bake. I like free-form scones, so I simply lump and drop them onto a lightly greased baking sheet.
You may notice some of my scones have little specks on top. Those are from blueberry sugar I sprinkled over them. It adds a little crunch and a touch more sweetness. If you want to, I recommend using a large crystal sugar, such as raw or turbinado, although these days you can find flavored sugar in many varieties that would be equally delicious.
I like these best straight out of the oven with a bit of salted butter, a cup of coffee, and a side of relaxation.
3 cups flour
1/3 cup sugar
2 teaspoons baking powder
1 stick cold butter
dash of salt
1 small peach
1 cup blueberries
milk or cream
Preheat oven to between 375 and 400*, depending on how your oven works and how big you want to make your scones. The smaller the scones, the higher the temperature can be; just be sure to watch your cooking times. Because I made mine on the larger side, I went with 375* for about 15-20 min.
Combine your dry ingredients in a bowl and mix together a bit. Cut in your butter with a pastry blender or your hands. I start with the blender and then finish with my fingers, making sure I get all the larger chunks of butter broken down. If your butter is too warm you will not end up with scones, you will end up with cakes. They will still taste good, they just won't be scones anymore. When your butter is about the size of small pebbles, you can add your fruit. Make sure all the fruit is thoroughly distributed in the dry mixture. Wet fruits, like peaches, can clump, so you will need to break those apart and be sure each bit is coated in flour. Next, slowly add your milk or cream. How much you need to use will depend on how wet your fruit and flour is, but it will generally be between 1/2 and 1 cup. After each small addition gently mix the dough around. I use my hands and do a sort of 'lift and roll' technique, turning the mixture from the bottom of the bowl up and over. Once the dough is sticky enough to hold together when pressed but still crumbly, you're ready to bake. I like free-form scones, so I simply lump and drop them onto a lightly greased baking sheet.
You may notice some of my scones have little specks on top. Those are from blueberry sugar I sprinkled over them. It adds a little crunch and a touch more sweetness. If you want to, I recommend using a large crystal sugar, such as raw or turbinado, although these days you can find flavored sugar in many varieties that would be equally delicious.
I like these best straight out of the oven with a bit of salted butter, a cup of coffee, and a side of relaxation.
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