Recipe

Blueberry Scones Recipe

	Pressurecooker / All my dishes 1 year, 11 months ago Sweet & fruity dessert scone--goes perfect with coffee or makes a good addition to any meal. Prep:10m Cook:2025m Servings:8	Pressurecoo
	bread breakfast brunch

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Fans

rdh14

Ingredients

2 cups whole wheat flour, preferably fresh ground

1/4 cup sugar (or honey*)

2 tsp. baking powder

1/2 tsp. salt

1 egg

1/3 cup butter

3/4 cup buttermilk*

1 cup frozen blueberries

1 tsp. vanilla extract

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Rest of stick of butter (3 T)

1 tsp. cinnamon

1/3 cup whole wheat flour, freshly ground

1/3 cup brown sugar

Directions

Place flour, baking powder & salt into a medium mixing bowl, and stir together. Cut chilled butter into flour mix with a pastry blender until flour is crumbly but butter is not completely incorporated--it should be coarse with little lumps of butter throughout.

Lightly beat egg together with milk & vanilla extract. Pour milk mixture and blueberries into flour mixture and stir only until mixture comes together into a lump. DO NOT OVERMIX or the scones will get tough.

*****NOTE: If you use honey, you may have to cut the liquid by a couple of tablespoons. I'd start with 1/2 cup buttermilk, then add the rest only if it is too dry to hold together.

Scrape dough onto a floured surface and gather it into one big ball, barely patting it together. When it can just be handled enough that it won't stick to your hands, put it onto a greased pan and pat it into a circle about 1/2-3/4 inch thick. Score into 8 wedges, if you desire, then spread topping over scones.

For topping, melt butter, then stir in brown sugar and flour.

Bake in a very hot oven (425-450) for 20-25 minutes. Since I use frozen blueberries (fresh are rarely available), it usually takes a longer time. You might want to check with a toothpick since the usual touch test might not work on these.

Serve immediately. These taste good cold, too, if you manage to keep them that long.

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Comments

rdh14 1 year, 7 months ago said:
Just tried these... with a couple of family needed variations...used AP flour and had to use a kitchen aid stand mixer, very carefully, because of my bad hands. That said, about the most tender scone I've had in a million years. I actually doubled the recipe off the bat, thank god..they are fantastic. Used frozen berry mixture of rad and black raspberries and blueberries. A keeper!

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