August 4, 2010 § Leave a comment
Berries are a nice byproduct of the summer. And baking with berries is a great way to get a small serving of fruit while indulging your sweet tooth. Blueberries were especially abundant at the farmers market last week so we stocked up and made blueberry pie cupcakes and blueberry scones. Here is the recipe for the scones we used, amalgamated from a few recipes found online.
recipe fills one large baking sheet
2 cups flour
1 tbsp baking powder
1/2 tsp salt
2 tsbps sugar (save about 1/2 tsp to sprinkle over the scones just before baking)
2 tsps good quality maple syrup
4 tbsps chilled butter cut into small cubes
1/2 cup sour cream
1/2 cup milk
1 + 1/4 cup fresh blueberries
Sift the dry ingredients into a cuisinart basin (be sure to use the plastic blade specifically for baking). Add the chilled butter cubes and pulse until the mixture resembles coarse sand (as pictured).
Pour the contents into a large, wide bowl. Dig a well in the center of the mixture and add the sour cream and milk. Fold in the coarse flour/butter mixture to just incorporate the wet ingredients. To this add the blueberries. Be sure not to overwork the dough as you handle it.
Turn the dough out onto a floured surface and shape until it is about an even 3/4 inch thick all around. The dough doesn’t rise much during the baking process, so if you prefer thicker scones shape your dough accordingly. Sprinkle sugar on top, then cut your dough (example pictured) and place on a cookie sheet. Bake for about 20 minutes, or until golden.