Savory Blueberry Scones
Happy Sunday to all! Do you know what I love about Sundays (aside from fellowship with fellow brothers and sisters in Christ and getting to worship Jesus of course)? Is that it is Downton Abbey day! My mom and I absolutely love this show; the time period that it's set in, the fashion, the language, everything about it is so enthralling. Which brings me to today's post: a simple tribute to the show. I decided to bake these tasty scones in honor of tea time during the show because everybody knows that you can't be a proper British person with some tea and a lovely snack.
I found this recipe from the Food Network's website and it called for making a lemon glaze. I wanted to make regular, good-old-fashioned blueberry scones, but if you're feeling a little adventurous feel free to check out their website for the glaze recipe. This recipe yields 4 scones.
My mom is gluten and sugar sensitive, so I try to keep that in mind with most of my baking. So,
What you'll need:
- 1 cup all-purpose flour (I used gluten-free purchased from Clark's)
- 1/2 T baking powder
- 1/4 tsp salt
- 1 T sugar (I used chopped Medjool Dates)
- 2 1/2 T unsalted butter (be sure to keep cold)
- 1/2 cup blueberries
- 1/2 cup heavy whipping cream
- Be sure to keep your butter cold, because butter acts as a binding agent while baking, and the colder your butter is the better your scones will hold their shape.
- If you only have salted butter, then I would recommend not adding any additional salt.
- Be sure to use fresh blueberries because adding frozen ones would change the flavor of the scones.
- I used chopped Medjool dates in my mix because of my mom's sugar sensitivity (I recommend using 3 if you go this route), but we discovered soon after that they actually make date sugar! So if you're looking to go sugar-free, then I would suggest using the date sugar rather than the actual dates.
First, you will want to add all of your dry ingredients in a bowl including the date sugar or regular sugar, depending on which you decide to go with.
Now, add your fresh blueberries. Be sure to wash and dry them first!
As you mix in the blueberries, be careful not to break them open because you want to try to leave them whole for aesthetic purposes. The mixture will be even clumpier now, as shown above.
Next, using your hands you will want to form your mixture into a ball-type mound so you can flatten it out. I did this on a piece of parchment paper and used my hands because a rolling pin would break all of the blueberries.
Then, using a pizza cutter for a straight line, cut away the rough edges of the dough and make four rectangles. You will then cut each rectangle in half diagonally, and place one of the triangles on top of the other to make that classic scone shape. Press the edges together lightly so they stay together.
Once you get your scones on a baking pan, brush a little bit of the heavy whipping cream on top for a nice glaze.
Finally, bake at 400 degrees for about 15 minutes, or until the tops of the scones are a golden brown.
I hope you all enjoy the rest of your Sunday, and cheers! Here's to a lovely night in.