Rustic Blueberry Scones

I've really fallen in love with baking. What I can't figure out, or maybe I just don't have time to try it, is how to develop my own recipe. I just can't grasp the proportions. How much flour you need. Whether a recipe should call for baking powder or soda. Instead, I'm more of an ingredient swapper. 

Take this Better Homes and Gardens recipe. Saw it in the magazine and loved it! I didn't have cream, but right there in the recipe, it says they are using it in place of butter and milk, which I've got on hand! So I guessed on the amounts and substituted them back into the recipe and it was a success! It tasted more like a scone than a biscuit, but a success nonetheless! And nutmeg? Nah...I prefer cinnamon, and lots of it! One more substitute and we've got ourselves a pretty darn good treat. Especially because those blueberries are so sweet and plentiful this time of year!

Recipe inspired by Better Homes & Gardens Blueberry Cream Biscuits with Blueberry Sauce

April 2012.

You will need:

2 cups flour

2 tsp baking powder

2 tbsp sugar

1/2 tsp salt

1/2 tsp cinnamon

1 cup butter, chilled, diced into small cubes

1/2 cup 2% milk

1/2 - 1 cup fresh blueberries

cinnamon and sugar mixture for sprinkling

For the blueberry drizzle:

1/2 cup blueberries

2 tbsp sugar

1 tbsp water

1 tsp pure vanilla extract

Preheat oven to 425 degrees.

In the bowl of a stand mixer, add flour, baking powder, sugar, salt, and cinnamon and stir to combine. Add the cubes of butter to the mixer and start the mixer on the lowest setting. As the mixture starts to combine {and look like cornmeal}, increase the speed to medium low to cut the butter into the mixture and form a more solid dough. {see picture below} Add the 1/2 cup milk slowly with the mixer on the stir setting, until slightly formed batter forms.

Once you have your batter ready, remove the bowl from the stand, add blueberries and fold them in. Be gently so as to not rupture the blueberries! This will also keep your dough from getting too tough.

Lay out onto a floured surface. Gently press dough flat, turn one quarter, fold in half, and press down again. Repeat 3-4 times. Form dough into a 1 inch circle or square. Score the dough with a pizza cutter or knife, and sprinkle with cinnamon and sugar.

Place onto the top third of the oven {the second rack setting from the top} at 425 degrees and bake for 17 to 20 minutes. While they are baking, make the blueberry drizzle. In a small saucepan, add 1/2 cup blueberries, 2 tbsp sugar and 1 tbsp water. Simmer the ingredients until the blueberries burst and the sauce thickens, about 5 minutes. Remove from heat and add 1 tsp vanilla. Set sauce aside when complete. The scones are done when they are slightly browned all around.

Serve warm or at room temperature. 

I served this to my friends at church as we prepared decorations for this years Vacation Bible School. One of them suggested to serve this warm with a scoop of vanilla ice cream on the top! I couldn't agree more. It was also great with coffee, or try it with a tall glass of milk!

Shared with:

The NY Melrose Family
Our Delightful Home
A Little Nosh