Foodie Fridays: Monster Blueberry Scones
Posted by Guest in Foodie Fridays
Wandering around my local farmer's market, arms laden with treasures bound for my kitchen, I spotted them: plump, fresh blueberries. I hastily rearranged everything I was carrying to make room for a couple of pints, knowing there were scones in my immediate future.

Scones are one of those things that look a lot more complicated and fussy than they really are. They come together in just a few minutes and with a minimum amount of effort -- all the better for impressing everyone the next time you have to whip something up for a bake sale, quick brunch, or afternoon tea. Just barely sweet, they're perfect with a little butter or clotted cream and jam or - my preference with these monster blueberry scones - a dollop of lemon or lime curd. You can shape them into triangles as you see pictured here, cut them out like biscuits or even just drop them onto your cookie sheet in approximately quarter-cup dollops - no matter which option you choose, you'll have a wonderfully light and fluffy baked treat in no time.

Many scone recipes call for a full cup of heavy cream, but I like to lighten mine a bit by using half heavy cream and half milk. I also like to use half whole wheat flour (for the added nutritional benefits) and half all-purpose flour (to achieve the expected texture). However, if all you've got is heavy cream and regular all-purpose flour, feel free to indulge.

We love to hear from you! Do you have a favorite type of scone? And what's your favorite way to top them?

Monster Blueberry Scones
1 cup all-purpose flour
1 cup whole wheat flour
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, chilled and cut into pieces
1/2 cup milk (skim works fine)
1/2 cup heavy cream
1 1/2 cups fresh blueberries
coarse sugar for sprinkling

Preheat oven to 400F and spray a baking sheet with non-stick cooking spray.

Combine the flours, sugar, baking powder, baking soda and salt in the bowl of a food processor or in a medium mixing bowl and pulse or stir until well blended. Add the butter and and pulse or stir with a wire whisk or fork until crumbly. If using a food processor, transfer the mixture to a medium bowl.

Add the milk, cream and blueberries. Stir gently just until the dough is combined, taking care not to break the berries.

For monster scones, pat the dough into a circle that is about 1 thick and 8-9 in diameter on the prepared cookie sheet. For daintier scones, divide the dough into two parts and form two 4"-5" circles.

Brush the scones with a little milk and sprinkle with coarse sugar. Cut the circle(s) into 8 wedges with a knife and separate them on the sheet so that they are at least two inches apart.

Bake for about 20 minutes, until golden. Remove from oven and allow to cool on the cookie sheet.

Yield: 8 monster scones or 16 smaller scones
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