I made these scones for a neighbour who was coming to tea. I was terribly nervous, as she’s one of these extremely elegant women who can effortlessly bake 14 different things for company without getting any flour on her or her kitchen looking like a bomb went off in it. I am not one of these women. I need to bake the day before I have company so that I have enough time to clean up after myself. Or bake something else if I have a disaster. In other words, I’m not a confident baker, and always leave myself a window of time in case I need to run out and buy something to pass off as my own. These blueberry scones, however, turned out amazing! The shape is a nice surprise, as scones are usually cut in a more uniform, circular shape. They look and feel quite rustic, which I like (they definitely look homemade). And the taste is divine! Not too sweet, like scones can be. I let the jam provide that extra bit of sweetness, so that it compliments, rather than overpowers the treat. The scones got the seal of approval from the neighbour, who graciously accepted a few to take home with her after our tea.

Blueberry Scones
Yields 8
Write a review
Print
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 2 1/2 cups flour
  2. 1/4 cup sugar
  3. 2 tsp. baking powder
  4. 1/2 cup butter, well chilled
  5. 1 cup frozen blueberries
  6. 1 egg, plus buttermilk, to equal 3/4 cup
Instructions
  1. Preheat oven to 425 degrees. Butter or spray a baking sheet, or use a Silpat baking sheet.
  2. In a large bowl, mix flour, sugar, baking powder together. Cut in the butter using a pastry blender. Add the blueberries and mix with your hands.
  3. Mix egg and buttermilk mixture together into the flour mixture and stir until evenly moistened, forming a ball of soft dough. Do not over-mix.
  4. Place the ball of dough in the center of the baking pan, patting into a circle about 1” thick, mounded slightly higher in the center.
  5. Bake for 20 minutes or until edges are golden brown and top is lightly golden.
  6. Allow to cool for 5-10 minutes. With a knife, score into 6-8 wedges, depending on the size of scones you want to serve.
  7. Serve warm with a variety of jams or jellies, and clotted cream.
The Pescetonian http://pescetonian.co.uk/