Blueberry scones with maple syrup

Lucky for me, Jake's parents have 8 blueberry bushes that produce an amazing amount of blueberries every summer. I love getting lost in the bushes picking (really eating) the blueberries. Last summer Lola was able to join me and hopefully Hudson will be doing the same here soon. Not to mention, Bob loves the blueberries too.

Since we have such an ample supply of berries, we are able to have blueberries year round. In the summer I enjoy filling up a bowl of cold berries and eating them as is. As fall and winter come I am busy making smoothies...muffins...pancakes...kuchen's and now scones with my berries.

While we were in Portland for the weekend Lola and I made these scones. They are great warm straight from the oven, but will also keep for a few days in a air tight container. Or you can freeze them individually.

These scones are not overly sweet, as we like to top them with our home made jam. If you like a sweeter scone add more maple syrup or a bit of sugar to the dough mix.

i love nutmeg.

Lola my helper.

adapted from: Joy the Baker

  • 3 cups of flour
  • 2 1/2 teaspoons of baking powder
  • 1/2 teaspoon of baking soda
  • pinch of nutmeg
  • 3/4 teaspoon of salt
  • 3/4 cup of unsalted butter, cold and cut in cubes
  • 1 large egg, beaten lightly
  • 1-2 tablespoons of maple syrup (we did 1 tablespoon for a less sweet scone)
  • 3/4 cup cold buttermilk
  • 1 cup fresh blueberries (we used frozen, thawed and drained liquid first)
  • 3 tablespoons of buttermilk for topping
  • raw sugar for topping

Preheat oven to 400 degrees F. Place a rack in the upper third of the oven. Line baking sheet with parchment paper.

In a mixing bowl sift together flour, baking powder, baking soda, pinch of nutmeg and salt. Cut in butter using pastry cutter (or I use a fork) until mixture is pea size.

In another bowl, combine egg, maple syrup, and milk, beat lightly. Add to flour mixture, stirring to create dough. This dough will be very soft. Fold in blueberries.

Turn out onto a floured surface and knead 15 times. If your dough is too sticky and wet add 1 tablespoon of flour (I often times flour my hands when working with wet dough). Roll or pat (I found patting easier with the wet dough) to a 1-inch thickness. Cut into 2-inch rounds (or whatever size you are hoping for, I made several sizes, adult and child).

Place on ungreased baking sheet. Brush lightly with buttermilk and top with raw sugar (granulated would work too). Bake for 15-18 minutes. Serve warm.

BREAKFAST!

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