Sunday 7 April 2013

Blueberry Scones

I bought a punnet of blueberries almost two weeks ago with the intention of baking for a blog event. Unfortunately, I didn't make it.... had to think of a simple recipe to use up the blueberries before it's too late. I wanted  to bake some  muffins but decided to bake some scones instead... I've not had scones for sometime. So I searched for a recipe from my collection of the American Home Baking Index Card which I used to subscribe when I was living in the US. 

I think these scones are gorgeous looking! I know.... some of you may think my scones look like rock buns.. that's what my sis-in-law thought. I didn't want to over handle the dough, so I  took some dough in my hand & just dropped it on the pan without shaping it too much.

The scones also have great texture.... slightly crumbly & moderately dense. I tasted a warm piece &   thought it would really be great eaten with some jam or honey because, although it has a rich flavour, it wasn't t sweet at all. Then, while typing the recipe, it just occurred to me that I had totally missed out the sugar in the dough! The only sugar I used was for the garnish.....  I'm not sure how that had affected the texture of my scones but as far as the taste is concerned, it's not a problem at all. I suppose with the sugar, the scones can just be eaten on its own.

Blueberry Scones
Source: American Home Baking Index Card

2 cups all-purpose flour
1/3 cup granulated sugar
2 tsp baking powder
1/4 salt
5  tbsp (71g) chilled butter, cut into small pieces
1 large egg, lightly beaten
1/2 cup shredded sweetened coconut (I used unsweetened dessicated coconut.)
1/2 cup milk
1/4 tsp grated lime rind or lemon rind
1 cup fresh or frozen blueberries, thawed & drained

Glaze & garnish
1 tbsp milk
2 tsp granulated sugar
  1. Preheat oven to 425 deg F. Grease baking sheet.
  2. In a large bowl, mix together flour, sugar, baking powder, & salt. Using a pastry blender or 2 knives, cut butter into flour mixture until coarse crumbs form. Make a well in the center.
  3. Mix together egg, coconut, milk, & lime rind. Pour egg mixture into well in flour mixture. Stir with a fork until dry ingredients are just moistened. Gently stir in berries until evenly combined.
  4. Spoon scones, 2 inches apart, onto prepared baking sheet. Brush scones with milk. Sprinkle with sugar.
  5. Bake scones until golden, 18-20 minutes. Transfer to a wire rack to cool slightly.
Baking tips:
  • If using frozen berries, thaw & drain them on a paper towel. This will prevent excess liquid from discolouring dough.
  • Combining coconut with liquid ingredients softens it & enhances its flavour.

1 comment:

Lisa said...

Oh boy, those look great!

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