Thursday, February 7, 2013

Blueberry Scones - Guest Post

Hi all! My name is Amanda and I'm visiting from 10 Years Later.

I am wife to Eric.

and Mom to Eliana

How does a pretty simple recipe for crazy tasty blueberry scones sound to you?

Good? Right. That's why I'm here!

I have always been intrigued by the thought of baking my own scones. Intrigued but afraid. They are such a specific density and nothing else even closely resembles them. I'm no Martha so I fo sho thought it was out of my realm of capabilities. I am happy to report that I was wrong. They were surprisingly easy to make and way easy to eat. Yum yum yum!

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I found this recipe via Pinterest which led me to La Petite Brioche.


2 Cups all-purpose flour
1/2 Cup sugar
1 Tablespoon baking powder
1 Teaspoon kosher salt
1 Tablespoon grated orange zest
1 Stick cold unsalted butter, grated
1 Large egg, lightly beaten
1/2 Cup cold heavy cream
1 Cup blueberries, fresh or frozen
Extra heavy cream for brushing the tops
Raw sugar for sprinkling the tops


1. Preheat oven to 400F

2. Using an electric mixer fitted with the paddle attachment, mix 2 cups of flour, 1/2 cup sugar, the baking powder, orange zest and salt. Mix on lowest speed until combined.

3. Add the cold butter and mix at lowest speed.

4. Combine the egg and heavy cream and, with the mixer on lowest speed, slowly pour into the flour & butter mixture. Mix until just blended. The dough should look lumpy.

5. Add the blueberries to the dough and mix on lowest speed until blended.

6. Dump the dough onto a well floured surface and knead it into a ball. With much flour on your hands and on the rolling pin, roll the dough 3/4" thick. You should see small bits of butter in the dough. Keep it moving so it doesn't stick.

7. Shape dough into a square. Cut the squares into quarters and then cut again into eights, diagonally, making triangles.

8. Brush the tops of the scones with heavy cream. Sprinkle with sugar.

9. Bake for 20-25 minutes, until the tops are browned and the insides are fully baked. They will be firm to the touch.

10. Enjoy!

Just a quick note to give you my adjustments as I'm anything but easy going. I didn't have an orange to zest so I substituted it for 1/2 tablespoon of some bottled grated lemon peel. I also didn't have 1/2 cup of heavy cream. I made a substitute by combining 3/8 cup milk and 1/6 cup melted butter. I just stuck it in the fridge for a few to cool it. I had planned on drizzling them with a homemade icing, but they were plenty sweet and delish without.

I hope you are all efficiently salivating and preheating your ovens. Thanks for letting me share!

Thanks for sharing, Amanda! Carina is obsessed with blueberries and will go crazy for these.
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