Wednesday, July 20, 2016

Blueberry and Vanilla Scones with Blueberry Jam

First, I have to qualify this by saying, I don't like blueberries.

Except for one time a year. And that is when we got and pick blueberries from the local blueberry farm. That is when I pull out all my blueberry recipes and make blueberry pie, blueberry jam, blueberry tarts, blueberry muffins.

And this time, I tried blueberry scones. I mean, what else was I supposed to do when we came home with thirteen pounds of blueberries?

Oh my goodness, these are amazing. They're not the "drop-em-and-fry-em-and-coat-them-in-sugar" kind. No, these are the English kind. They cook up nice and crisp on the outside but moist and tender on the inside. I made blueberry jam to go with these (super easy, I'm not a canner) and the whole family is begging for me to do it again next week. Give a try!
8 T butter
3 C flour
1/4 + 1 T sugar
1 1/2 t baking powder
1 C blueberries
1 T vanilla
1 1/2 C cream + more for brushing
sugar for garnish.

Freeze the butter for ten minutes before using.

Whisk together flour, sugar, baking powder, and salt in a large bowl. Cube the butter and cut into the mixture with pastry cutter or fingers.

Mix in the blueberries and vanilla. Stir in the cream. The flour won't fully incorporate at this stage and that's okay.

Turn the batter out onto a floured countertop. Knead the dough, incorporating the flour. (The blueberries will start to burst; don't worry about that.) Flatten the dough with your hands to about a 9-inch round. Fold the dough in half and flatten it again, using your palms. Repeat three more times. On the last time, spread to a six-inch round and use a pizza cutter to cut 8 triangles.

Transfer to a cookie sheet and freeze 10 minutes (this is important so the scones don't cook too quickly on the outside). Remove them from the freezer, brush with the cream and sugar. Bake 20 minutes at 425 degrees (took 20 for me, but start checking at 15. You don't want these to burn).

Since these are definitely drier than American scones, I recommend serving with homemade blueberry jam. Here's this recipe (you can whip it up while they bake, it's that easy. Or do it the night before.)

blueberry jam:
2 lbs blueberries
1/4 C honey
2 T lemon juice

Bring mixture to a boil in a pot. Lower heat and simmer, stirring frequently, for 20-25 minutes, depending on desired consistency. Let cool, pour into jar, and store in the fridge for up to one week.


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