Friday, October 10, 2008

.blueberry scones.


I admit I was never a big scone lover. It wasn't until I came across a recipe years ago that I truly become a convert. These are slightly sweet, light biscuits. I like putting a light lemon glaze on top to give them added flavor. You can't go wrong with these.

You can add whatever kind of fruit and spices you want. One of my favorite things to add is a triple berry mix you can find at Costco. It has blueberries, raspberries, and blackberries. Mmmm hmm. Perfection!

You can make these scones up ahead of time if you're wanting these first thing in the morning. Make them up, pat them out and cut into circles or wedges. Place on a cookie sheet and put in the freezer. Allow them to freeze all the way and then store in baggies. When it's time to bake, put down a Silpat or parchment paper to keep from sticking to the pan. Brush with eggwash and throw in the oven.


In a large bowl put 4 cups flour (self rising works great for scones). Add 1 Tbsp baking powder.


Add 1/2 tsp salt.

And add 1/3 cup sugar.


Cut in 1 1/2 sticks (3/4 c) cold butter.


In a measuring cup, mix 1 1/4 cup milk and 2 eggs. Use a fork to whisk them together.


Dump all of the wet into the bowl of dry ingredients.


Use a fork to mix everything together. If you need to add a little more water then do so. Just make sure you don't get the dough too wet.


Add whatever berries or fruit or whatever you want to add. Mix in.


Flour the counter and press the dough flat. Not too thin. About 1 1/2" to 2" thick.


Cut into wedges, or use a biscuit cutter.


Place the scones on a cookie sheet sprayed with Pam.


In a bowl, whisk together 1 egg and a little water. This is your eggwash.


Brush the tops of the scones lightly then put in a 425* oven and bake until golden brown.


Pull from oven and let sit for 5-10 minutes. You need them to cool a little before glazing.


Put some powdered sugar in a bowl. Add a tiny bit of water and work with a fork to get rid of any lumps. You want this semi thick. You don't want it runny or else it will not hold it's shape well when you drizzle on top of the scones.


Drizzle scones lightly.

Nevermind my blog of glaze. Hard to take pics while doing this. ;)

Serve immediately!


Printable version:
http://docs.google.com/Doc?id=dg2vfjqm_115hj7mhrcr

7 comments:

heidigoseek said...

is that a dried berry mix? it looks heavenly...

squillen said...

No. These were frozen blueberries. The triple berry mix I get at Costco is also found in the freezer section by the frozen strawberries.

Aminah said...

Those look good. I haven't tried blueberry before. I either make coffeehouse or lemon scones but I'll definitely give these a shot!

Kimberly Johnson said...

How long do you cook the frozen scones?

squillen said...

Kimberly, the frozen scones will need to be in the oven for about 30 minutes. This is just a guess because it's been awhile since I've actually baked them from freezing.

When they are nice and golden brown, they will be cooked throug. That's really what you need to look for.

binders said...

Those look SO good. I can't let my honey see your blog or he'll know he's been ripped off in life. Thanks for sharing!

Jessica Ramey Designs said...

These look so yummy! Thanks for the recipe and the hint about freezing them. Looking forward to making them!