These blueberry scones are small and tender and utterly delicious.
British scones and American scones are quite different. And the debate can quickly become bitter. British scones are not as sweet and American scones usually contain more butter. British scones tend to be light fluffy and round while American’s love a triangular scone dotted with fruity add-ins. American scones tend to be a self-contained snack, while British scones act as a vehicle for clotted cream or jam. Across the pond, it’s pronounced as if there is no “e” at the end; over here we remember our phonics.
Coffee shop chains are famous for giant scones; unfortunately, they have a tendency to be dry and less than wonderful. This Blueberry Scone is not the behemoth coffee shop scone. It’s small, dainty even; real blueberries languish generously in a tender crumb ready to burst into little sweet-tart tidbits with every bite. A lemony glaze shrouds the blueberry beauties and guarantees you’ll have sticky fingers to lick when the scone is gone.
You won’t find a Daisy Scone served with Afternoon Tea at Buckingham Palace, but they are perfect for a summer afternoon tea party. Snip the edges of a basic scone to form daisy petals and dot the center with a bit of orange marmalade. Put on your best princess dress and enjoy a real tea party with someone you love.
American scones don’t have to be sweet. Try this Cheddar-Chive savory scone; perfect for brunch or to accompany a hearty soup supper. I do have one caveat; this scone is huge and butter and cheese make it incredibly rich. While the recipe makes 8 servings, I feel that 16 servings is a more realistic amount.
Blueberry Scones
Yield: 10-15 scones
- 2 cups soft all-purpose flour
- ½ Teaspoon salt
- ¼ cup granulated sugar
- 1 Tablespoon baking powder
- 8 Tablespoons cold butter, chilled and cut into pieces
- 2 large eggs, beaten
- 1/3 cup sour cream
- ½ teaspoon almond extract
- 1/3 cup milk
- 1 cup blueberries, picked over and rinsed
- 2 Tablespoons melted butter
- 2 Tablespoons granulated sugar
Preheat the oven to 375°F. Line a baking sheet with parchment paper; set aside.
Whisk dry ingredients together in large mixing bowl. Add butter and cut into flour with a pastry cutter until pieces are the size of large peas.
In a 2 cup measuring cup, whisk together sour cream, almond extract and milk. With a fork, stir liquid ingredients into dry ingredients. Stir with fork until mixture is just combined. Stir in blueberries.
Flour a hard surface and turn dough out. Pat dough into a 1-inch-thick rectangle. Cut triangular shaped scones with cookie cutter or sharp knife. Place scones on prepared pan.
Brush tops of scones with melted butter and sprinkle with granulated sugar. Bake for 20 minutes. Remove from oven and cool on wire rack for 10 minutes; glaze.
Glaze:
- 1 cup confectioners’ sugar
- 2 teaspoons of lemon juice
Stir together the ingredients, adding water as necessary to get the consistency you want. Drizzle on hot blueberry scones.
Snip daisy petals in these adorable scones and serve at your next tea party.
Daisy Scones
Yield: 10-15 scones
- 2 cups of soft all purpose flour
- ½ teaspoon salt
- ¼ cup granulated sugar
- 1 Tablespoon baking powder
- 4 Tablespoons butter, chilled and cut into pieces
- 3 ounces of cream cheese, chilled and cut into pieces
- 1 egg, lightly beaten
- 2/3 cup whole milk
- Orange Marmalade
Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
Whisk dry ingredients together in large mixing bowl. Add butter and cream cheese; cut it into flour with pastry cutter until pieces are the size of large peas.
In a small bowl, beat egg and milk until just combined. With a fork, stir liquid ingredients into dry ingredients. Stir with fork until mixture is just combined.
Flour a hard surface and turn the dough out. Pat the dough into a 1-inch-thick circle. Cut with a 2-inch cookie cutter. Place on the prepared baking sheet. Make 6 slits through the edges of the dough, leaving a space in the center about ¼” in diameter.
Press thumb in center of scones to make a slight indention. Spoon a dollop of orange marmalade into center of each scone.
Bake for 15-20 minutes or until golden brown.
Scones need not always be sweet, try this cheddar-chive-scone with grilled salmon.
Cheddar Chive Scones
Yield: 8 scones
- 2 cups of soft all purpose flour
- ½ teaspoon salt
- ¼ cup granulated sugar
- 1 Tablespoon baking powder
- 6 Tablespoons butter, chilled and cut into pieces
- 1 cup shredded, sharp cheddar cheese
- 1 cup snipped chives
- 2 egg, lightly beaten
- 1/3 cup whole milk
- 2 teaspoons of freshly ground pepper
Preheat oven to 400°F. Line cast iron griddle with parchment paper; set aside.
Whisk the dry ingredients together in a large mixing bowl. Add the butter and; cut it into the flour with a pastry cutter until the pieces are the size of large peas. Stir in the shredded cheese and snipped chives.
In a small bowl, beat egg, milk, and pepper until just combined. With fork, stir liquid ingredients into dry ingredients. Stir with fork until mixture is just combined.
Pat dough into prepared griddle and score dough with sharp knife into 8 wedges. Bake for 20 minutes, or until golden brown. Cool for 10 minutes, then cut the scones into wedges and serve.
