Blueberry Scones

 

Blueberry Scones

A friend was coming over for coffee early in the morning and I know she loves baked goods. It was a crisp morning in late Summer/early Fall and we had to light a fire in the woodstove to make it comfortable to sit and chat in our sunroom. Perfect timing for Blueberry Scones!

I'd made blueberry scones before using this recipe from Sally's Bake Blog. But wanting to try something new, I went with a recipe from Preppy Kitchen. Here it is.  

I followed the recipe to the letter and it was very easy.  When I dumped the dough onto the counter, I just made sure there was quite a bit of flour. Using a bench scraper and well-floured hands, I continued pushing flour under the dough until it came together from the top but wasn't sticking to the counter. It was quite easy to pat it into a circle and then to push it out to be 8 inches. I didn't manage to cut the scones evenly, but that was ok.  I scraped off the dough that stuck to the bench scraper and once the scones were on the tray I glued it to the side of the smallest piece. 

The dough ready to be cut into triangles

The scones baked up in about 20 minutes.  The really puffed up in the oven!  I might cut them into squares next time, and try to get 10 smaller squares instead of 8 big triangles.

Scones coming out of the oven


I made the scones the night before coffee with my friend, but I didn't have any in the morning. When I did try one in the afternoon, I found it to be too soft and cakey, vs crumbly the way a scone should be. Maybe they were underbaked, but I think the difference might be the extra 1/4 cup of heavy cream in this recipe as compared to Sally's recipe.  Also it didn't have much of a lemon taste, in spite of the lemon zest in the recipe.  So I think next time, I might go back to Sally's recipe, and do the lemon glaze on top from that recipe too. In the meantime with this, they should probably be crisped up in the oven before eating, if made the day before.

It was still fun to try something new and everyone enjoyed them.

A beautiful blueberry scone

Comments

Post a Comment

Popular posts from this blog

Creepy Crawly Spiderweb Cake

Image
Bubby's friend was coming over after a bike ride and I wanted to make them a Halloween-themed treat.  I've been wanting to make a spiderweb cake for a while.  I sure came away with some do's and don'ts! I chose to use  this recipe  from King Arthur Baking.  Not sure why but I had my heart set on making it in an 8x8 square pan, and this recipe fit the bill. It's a recipe that calls for no eggs and no butter! I was a bit anxious about greasing but not flouring the pan, but the cake didn't stick to the sides when cutting it so that was fine.  The cake baked for 32 minutes (should have been 31) in my Corning Ware pan. Had I used an aluminum pan I'm sure it would have been ready much sooner.   I'd never made ganache using chocolate chips and I wanted to try it so this was my opportunity.  This recipe also calls for half and half rather than heavy cream, for the ganache.  It was more difficult to melt the chocolate chips and incorporate the into the half and h
Read more

New Year's Eve 2023 roll cake

Image
Today I figured I'd get a head start on our New Year's dessert.  All I have energy for is a roll cake, but I thought I'd decorate it with the number 2024.  But, nothing is ever as simple as one thinks! I printed out a sheet of numbers to trace onto the parchment and used the biggest font possible. It still looked smaller than I wanted and I planned to enlarge it in the copy machine, then promptly forgot about it.  I realized this too late, after I'd already piped the numbers!   For the decorative slurry, I used  Gemma Stafford's recipe . I colored it green, which my mother always said was the color of hope.  I hope for a better year next year, after 2023 took my mother. I used a vanilla roll cake recipe from Martha Stewart and ran into a bit of trouble when I realized I was short on cake flour.  I had to substitute 1/4 cup of AP flour. I realized too late that I should have added 1/4 teaspoon additional baking powder, to help give it some lift. Next, I had trouble s
Read more

2024 Begins! Roscón de Reyes for Epiphany

Image
We didn't do anything special for Epiphany this year, which was on a Saturday, but that gave me time to tr a recipe that I've had my eye on for a while now: Roscón de Reyes, a specialty from Spain. I'm eager to try making some Spanish specialties since I am Latin, after all, and I grew up going to a Spanish bakery near my house. The traditional Roscón is a whole bread in the shape of a wreath, filled with whipped cream, and decorated with candied fruits. I never did see this treat in our neighborhood bakery, nor had I ever tried it, and I got to know about it online instead, on Instagram. There are many versions and recipes that to be found online.  I went with a simple version from a website called Spanish Sabores and it's  this recipe . The instructions turned out to be a bit muddled, however, so I ended up also referring to  these directions  from The Spruce Eats. And I took the idea of making several joined rolls, instead of an entire bread, from Más Dulce que Salad
Read more