Someone got a little over-zealous with scrubbing old photos from the camera. It wasn’t until after I hit delete all that I realized I hadn’t downloaded the photographic evidence of my most recent adventures with scones.
So, you get a single photo pulled from my phone.
The last time I played with scones we were attempting to make Jane Austin proud. Comparing the recipe I used here and the recipe I used for this I found the two very similar…and then felt a little embarrassed for having forgotten the original.
Scones are meant to be dry and crumbly; this is what makes them such a fantastic companion to coffee, tea or, dare I say, wine. Adding freeze-dried blueberries and fresh fruit kind of defeats the crumbly purpose. But, it does create something new and quite delicious–sort of like a muffin with more integrity.
You know, a baked good with higher values and morals.
Three-way Blueberry Scuffin
base recipe courtesy of the New School of Cooking
- 2 C all purpose flour
- 2 TBS ground freeze-dried blueberries
- 1/4 C granulated sugar
- 2 1/2 tsp baking powder
- 1/4 tsp salt
- 1 TBS citrus zest (orange or lemon)
- 4 ounces cold unsalted butter cut into cubes
- 1/3 C dried blueberries
- 1/2 C fresh blueberries
- Preheat oven to 375 degrees. Line a half-sheet baking pan with parchment paper.
- In a medium bowl, combine dry ingredients listed through salt.
- Cut in butter. Try doing this with your fingers (a food processor will do in a pinch). Add the cold butter to the dry ingredients. Working quickly and with the tips of your fingers work the butter into the dry ingredients with a snapping motion. Shake the bowl every few moments to bring the bigger chunks up from the bottom. Work until butter is completely coated and in pea-sized chunks.
- Carefully add dried and fresh berries.
- Add cream and fold with a wooden spoon until dough holds together in small, thick clumps.
- Turn dough out onto a floured work surface and shape into a 1″ think disk by gently pressing the dough into shape.
- Cut into 8 wedges.
- Bake 14-16 minutes or until firm to the touch and golden brown.