Blueberry Scones

Name: Blueberry Scones
Prep time: 30 min
Cook time: 18 min
Total time: 48 min
Ingredients: 2 3/4 cups (412 g) unbleached all-purpose flour; 1/2 cup (105 g) sugar; 1 tbsp baking powder; 1 tsp baking soda; 1/2 tsp salt; 3/4 cup (170 g) cold unsalted butter, cubed; 1 1/4 cups (310 ml) buttermilk; 2 cups (300 ml) fresh blueberries (see note); 2 tbsp white coarse sugar

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Preparation 30 min
Cooking 18 min
Freezes Yes

Featured in RICARDO Magazine SUMMER 2015 (p. 114)

Végétarien
Sans noix
Sans oeufs

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Ingredients

- 2 3/4 cups (412 g) unbleached all-purpose flour
- 1/2 cup (105 g) sugar
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (170 g) cold unsalted butter, cubed
- 1 1/4 cups (310 ml) buttermilk
- 2 cups (300 ml) fresh blueberries (see note)
- 2 tbsp white coarse sugar

Preparation

- With the rack in the highest position, preheat the oven to 425°F (210°C). Line two baking sheets with silicone mats or parchment paper.
- In a food processor, combine the flour, sugar, baking powder, baking soda and salt. Add the butter and pulse until the butter forms pea-sized pieces. Add 1 cup (250 ml) of the buttermilk, and pulse until just blended.
- On a lightly floured work surface, using a rolling pin, roll out the dough into a 16-inch (45 cm) square. Arrange the blueberries over the dough. Roll the dough into a long cylinder and press it flat to a thickness of 1 1/4 inches (3 cm) while keeping it 16 inches (45 cm) long. Cut the dough into 7 rectangles, then cut each rectangle diagonally into triangles. Place on the prepared sheets, or freeze at this point.
- Brush the scones with the remaining buttermilk and sprinkle with the coarse sugar.
- Bake one sheet at a time for 18 minutes or until the scones are golden brown. (Bake frozen scones for about 23 minutes.) Let cool.
- Serve with Orange Crème Fraîche.

Note from Ricardo

We tried this recipe with frozen blueberries. The result: purple dough. Best to avoid.

Personal Note

RICARDO Rolling Pin

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Every good cook should have this rolling pin in their kitchen. It is worthy of professional pastry chefs. This rolling pin is non-stick and solid, and hard wood handles provide stability and comfort.

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