It started out as a scone recipe…it ended up as a scuffin

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

Ingredients

  • 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

Directions

  1. Preheat oven to 375 degrees.  Line a half-sheet baking pan with parchment paper.
  2. In a medium bowl, combine dry ingredients listed through salt.
  3. 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.
  4. Carefully add dried and fresh berries.
  5. Add cream and fold with a wooden spoon until dough holds together in small, thick clumps.
  6. Turn dough out onto a floured work surface and shape into a 1″ think disk by gently pressing the dough into shape.
  7. Cut into 8 wedges.
  8. Bake 14-16 minutes or until firm to the touch and golden brown.

 

 

 

 

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