Posted by: Anja | September 16, 2010

Life’s good…

… at least at the moment you’re enjoying a blueberry scone and a cup of milk. Never mind that you got up early to make the scones or that you’ve got a lot to do, but don’t want to. That’s just not important at that moment. Just enjoy the scone.

Okay, back from drifting. Since I got here, I’ve been making a lot of scones. I started with maple and walnut scones, went over to almond scones (they were awesome, but unfortunately I didn’t take pictures because they were gone so fast) and now I stopped at blueberry scones. Compared to the other scones, these were pretty complex in the making, because you have to take care not to destroy the berries. Of course, that’s not applicable for nut scones, there you can just knead however you like. Nevertheless, the result is worth the effort. I really enjoyed them, because they are pretty light and fluffy, though the general rule that you should drink something when you eat a scone, still applies. It just makes them more enjoyable.

Blueberry Scones
idea adapted from Annie’s Eats

150g cold butter
270g flour
100ml milk
100g sour cream
100g sugar
2 1/2 teaspoons of baking powder
pinch of salt
1 teaspoon of lemon zest
150g fresh blueberries

First step: Combine the sugar, lemon zest and flour in a bowl. Cut 120g butter into small pieces and add them to the flour mixture. Use your fingers to combine everything. The feeling of the dough should be like coarse flour.

Second step: Add the baking powder and salt and whisk to combine. Add the sour cream and milk. Use first a spoon to combine everything, then knead the dough. If it is too sticky, add some more flour. In the end, it should be lightly sticky. Wrap in plastic foil and put into the refrigerator for five minutes.

Third step: In the meantime, wash the blueberries and dry them. Put aside. Preheat the oven to 200°C.

Fourth step: Retrieve the dough and roll out to a square (approx. 30*30cm). When you roll out dough, it is always good to have floured hands, so that the dough won’t stick. Still, don’t use too much flour or the scones will taste like flour. Sprinkle the blueberries on top and roll the dough to a log, integrating the blueberries in the dough. Knead five to six times very cautiously, try not to put too much pressure on the dough.

Fifth step: Roll out the dough again into a disc of approx. 30cm in diameter. Use a knife to cut the disc into 8 parts. Put them on an oven sheet prepared with parchment. Melt the left-over 30g of butter on medium heat and then brush the tops of the scones with butter. If you want to, sprinkle sugar on top of them as well. Put into the oven for 18-25 minutes, then take out and enjoy (best with a glass of milk ;))!

I would eat them, when they are still warm, it’s just so much better than when they are cold (which doesn’t mean that they don’t taste when they’re cold). American blueberries are actually really good. They are twice the size as German blueberries and as it seems they really explode with flavor when they are heated. Which makes eating the scones warm even better. Just try this recipe, it’s not that difficult to make and I think it’s really, really worth the 30 minutes you spend in the kitchen preparing the dough.

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Responses

  1. Tried to make blueberry scones with Irish blueberries and they were awful – really flavourless. Now I can see why there are so many American blueberry scone recipes about!


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