My mom and sisters were in town last weekend, which means I cooked and baked my face off all weekend. It was a great excuse to try a bunch of new recipes and generally stuff ourselves!
On Saturday morning we decided to make some eggs and bacon, and then wanted some kind of bread. We thought about pancakes or waffles, but my mom suggested some kind of scones. Since I didn’t feel up to the effort that pumpkin scones require, I thought it was a great chance to try a new scone recipe.
I had frozen blueberries on-hand, so that worked just fine—blueberry scones it is! While this wasn’t my favorite scone recipe I’ve ever tried, it was a great one to have in the repertoire.
Mix together the dry ingredients (forgot to take a picture of this due to hunger/speed). Then cut in the cold butter with a pastry blender.
Add the wet ingredients—buttermilk, sour cream, beaten eggs.
The dough was a little drier than I’m used to for scones, but I was able to pat it together just fine.
This recipe calls for frozen fruit (their actual name is “deep freeze scones”), but I didn’t read the recipe well enough. The recipe says that the fruit should be thawed, but I didn’t read carefully so I used frozen fruit. Blueberries were what I had on hand.
So I chopped them up in the food processor.
Put the dough on a well-floured counter and work it into a circle shape, thinner than regular scones.
You want it to be pretty thin because you’re going to fold the dough back on itself.
Beautiful. If you can’t tell, I used about half whole wheat flour and half regular flour.
Spread or pour the fruit over one half of the dough, then fold the remaining dough over it to create a dough-fruit sandwich.
Cut the scones into triangles or some odd shape (which mine always end up being).
Place on parchment paper on a baking sheet, or just grease a baking sheet.
I was worried the frozen fruit would cause the dough to get watery, but it wasn’t an issue. Bake for 30-35 minutes or until puffed and golden.
The recipe didn’t call for this but my sister thought a glaze might be good. We decided to try a lemon one (though I think orange would be good too).
Just throw some powdered sugar and lemon juice into a bowl, mix it up to become a glaze.
Glaze the scones if you’d like. Or eat without the glaze, with butter, jam or honey. Honestly, I preferred them without the glaze.
They turned out lovely, though maybe a tiny bit dry. I think I’ll bake them a minute or two less next time.
Deep Freeze Blueberry Scones
- 2 cups of flour (I used half whole wheat)
- 4 tablespoons of sugar, plus more for sprinkling
- 1 tablespoon of baking powder
- 5 tablespoons of butter
- 1/3 cup of buttermilk or heavy cream
- 1/4 cup of sour cream
- 2 eggs, beaten; the recipe calls for one more egg (beaten) that you put on the scones before baking, but I didn’t use it
- 2 cups (or estimated) of frozen blueberries, thawed; original recipe called for raspberries, that would be great too
Preheat oven to 400. Line a baking sheet with parchment paper.
In a large bowl, mix together dry ingredients (flour, sugar and baking soda). Cut in the butter until well combined. Stir in the buttermilk (or heavy cream, if you prefer), sour cream and 2 eggs (beaten), mixing into a soft dough.
With hands, form dough into a circle (a little thinner than regular scones), and place on the baking sheet. Spread the fruit over one half, and fold up the opposite end, creating a half moon. Press the dough together, at the seams, and cut into pieces. If desired, brush with 1 egg, and sprinkle generously with sugar.
Bake 30-35 minutes, until cooked throughout. Juices from the berries will leak onto the parchment paper, but that isn’t a problem. Allow to cool before serving.
Original recipe here: http://www.fresh365online.com/recipes/2011/1/26/deep-freeze-scones.html
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