Blueberry Scones


Before I started blogging I would get recipes from big websites or cookbooks, not knowing there were so many resources out there.  I have found so many great recipes just by looking on other cooking blogs.  This recipe is from a really popular blog, Annie’s Eats.  They are really good (and totally worth the calories), but if you want a lower calorie option take a look at Strawberry Oatmeal Scones – you can just substitute the strawberries for blueberries.

Blueberry Scones, adapted from Annie’s Eats – originally from Entertaining from Cook’s Illustrated, Spring 2009

8 tbsp. (1 stick) unsalted butter Smart Balance 50/50 blend, partially frozen whole
1 cups fresh blueberries
½ cup whole low-fat buttermilk
½ cup low-fat sour cream
2 cups (10 oz.) all-purpose whole wheat pastry flour, plus more for dusting the work surface
½ cup sugar
2 tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
1 tsp. finely grated lemon zest

Adjust an oven rack to middle position and preheat to 425˚ F.  Grate the frozen butter on the holes of a large box grater.  (I like to use my food processor for this – fast and easy.) I just cut the butter into cubes. Place the blueberries in the freezer until needed.

Whisk together the milk and sour cream in a medium bowl; refrigerate until needed.  Combine the flour, ½ cup sugar, baking powder, baking soda, salt and lemon zest in a medium mixing bowl.  Whisk to combine.  Add the grated butter to the flour mixture and toss with fingers until thoroughly coated.

Add the milk mixture to the dry ingredients and fold with a spatula just until combined.  Transfer the dough to a generously floured work surface.  Dust the top of the dough with flour, and knead with well floured hands, 6-8 times, just until the dough holds together in a ragged ball.  Add small amounts of flour as needed to prevent sticking.

Roll the dough into a 12-inch square.  Fold the dough into thirds like a business letter (a dough scraper really helps with these steps).  Fold the short ends of the dough into the center in thirds, to form an approximate 4-inch square.  Transfer the dough to a plate lightly dusted with flour and chill in the freezer for 5 minutes.

Return the dough to the floured work surface and roll into an approximately 12-inch square again.  Sprinkle the blueberries evenly over the surface of the dough, and gently press down so that they are slightly embedded in the dough surface.  Using a dough scraper, roll the dough up to form a tight log.  Lay the log seam side down and press the log into a 12 by 4-inch rectangle.  Using a sharp, floured knife, cut the rectangle crosswise into 4 equal rectangles.  Cut each rectangle diagonally to form 2 triangles.  Transfer to a parchment lined baking sheet.  <—- I did not use parchment paper and they turned out fine.

Brush the tops of the scones with melted butter and sprinkle lightly with sugar. (If freezing ahead of time, flash freeze on the baking sheet for 20 minutes, then wrap individually and store in a freezer bag until needed.)  Bake until the tops and bottoms are golden brown, 18-25 minutes  <—- watch the time on these, my oven doesn’t usually “cook fast” but I almost burned them and they were only in for 18 minutes! Transfer to a wire rack and let cool at least 10 minutes before serving.

I made 9 scones.  I tried cutting it like the directions explained, but truthfully, I just got a little lazy and ended up with 9 mounds.  So the nutrition facts are for yielding 9 scones.

Nutrition facts (per scone): 232.5 calories, 12.2g fat, 5.5g saturated fat, 19.1mg cholesterol, 382.2mg sodium, 29.7g carbohydrates, 2.5g fiber, 14g sugar, 3g protein

The verdict:  These are SO good.  I think it must be the sour cream, I have never used it before in baked goods, but it blends in for a nice flavor.  Bernie is my toughest critic and while it is not hard to please him, it is pretty hard to wow him – and he thought these were really good.  These are a keeper.


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