Wednesday, January 5, 2011

Blueberry Scones


I always heard so much about scones, but had never actually eaten one. To me, scones were those really solid biscuit-y things that I had seen in stores and coffee shops, usually with some sort of fruit mixed into them. Not appealing in the least.

But, then I saw Alton Brown's recipe for scones. According to a lot of the reviewers, these scones were "light and fluffy." Could such a thing actually be possible, I wondered? I decided to put the recipe to the test.

One thing to note is that the dough is very wet and sticky. But, resist the urge to add more flour to it or your scones might end up being a little tough. Just flour up your hands, pat it out as best you can on the baking sheet, and score the wedges with a knife. I promise, they'll bake up perfectly.

Let me tell you, this recipe did not disappoint. I am so glad that this was my very first scone ever! The scones were indeed incredibly light and fluffy. They practically melt in your mouth and are especially good straight out of the oven while the blueberries are still bursting with warm, sweet juice and the tops of the scones are delightfully crunchy.

I had actually made these when my family was about to eat dinner. But, they were so good that my mom forgot all about eating dinner and just went for scone after scone. I was quite tempted to do the same. Ah well, breakfast for dinner anybody?

So, walk right past those little rocklike scones the next time you see them. Instead, get yourself the ingredients to make these and you'll never look back.

Blueberry Scones (adapted from Alton Brown)


2 c. flour
1 Tbsp. baking powder
3/4 tsp. salt
1/3 c. sugar
6 Tbsp. unsalted butter, chilled and diced
3/4 c. half-and-half
1 egg
1 c. fresh blueberries

Heat oven to 375F (I had my oven heated to 425F). Combine the flour, baking powder, salt, and sugar. Cut in the butter. Combine the half-and-half with the beaten egg and then add to dry ingredients. Mix just until the dough comes together (resist overworking the dough). Gently fold in the blueberries. Turn the dough out onto a floured surface. Pat out into a large circle or rectangle, about 1/2" thick, and score into wedges with a knife. Bake for 15 min. or until slightly browned on top.

This recipe is linked to:
What's Cooking Wednesday
Prairie Story's Recipe Swap Thursday
Cooking Thursday
Ultimate Recipe Swap Thursday

24 comments:

  1. Your recipe comes in just the right time as I still have some frozen blueberries in my freezer. How many scones are there in this recipe?

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  2. Your scones look delicious, the good news is that you can use cream/half and half that has gone a little sour in scones. Delicious and frugal - how good is that!!!!

    P.S. I'd have been with your Mum (leaving dinner and gobbling the scones)!!

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  3. I'm hooked on scones lately! :) This recipe looks awesome.

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  4. Would you beleive I've never made a scone either? This recipe looks delicious and not too hard either! Yours don't look hard and tough at all.

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  5. It's been years since I had a scone and I was lucky that the first time I tried one it was delicious and not brick like. I'd love to give this a try if I had blueberries on hand.

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  6. I have never made scones before but these sound amazing. I love fresh blueberries in the summer. What a great breakfast treat!

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  7. Got to try making these scones too...Nice and fluffy scones sound very appealing to me :D

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  8. I love scones, I'm going to try these :) Thank you for sharing :)

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  9. Lisa these look amazing. I've never made scones before but I think i'm going to try this recipe out!

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  10. i dont know about these being breakfast for dinner, but these are definitely breakfast fit for a king. I love warm, light, fluffy buttery scones! YUMM!

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  11. Well I'm not a fan of blueberries but I AM a fan of Alton Brown so these scones must be good!! They look great and I'll be sure to try them with another type of fruit! Great job!

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  12. I wish a few for the breakfast tomorrow! Yummy!


    US Masala

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  13. I just bought some blueberries. I'll give this a try!

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  14. I've never made or eaten scones before either. I guess they didn't appeal to me for the same reasons as you. But I might have to give these a try being that they are fluffier than a typical scone!

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  15. These look great. I'll have to give them a try. Thanks for sharing the recipe for What's Cooking Wednesday. Don't forget to link back to the home of What's Cooking Wednesday.

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  16. I was a scone newbie, too, but they are SO good! I think I'd like your recipe as well...probably a little lighter, but good nonetheless! Alton Brown is always a fabulous source for any recipe...thanks for sharing!

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  17. I love the dense "real" (for me) scones but my usual guests are fans of light and fluffy so I will definately give these a go!

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  18. What a great success on your first scone making experiencing!

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  19. I love scones and your look so great!! I'd love one with a cup of coffee, right now!!! Happy Friday!

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  20. I love scones and these look delicious! I'll have to try making them soon!

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  21. I don't even bother patting and cutting out shapes. I just like to dollop mine onto the cookie sheet and bake. Rustic and lovely...so much better than the dry, hard, tasteless, storebought variety...ick.... and you're right...they rarely last more than the day you make them...lol....

    thanks for stopping by my blog.... and for the invitation to enter on your Sweet Saturday.......

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