August 20, 2019
We left Maine over a week ago, but Mummy stocked up on a LOT of blueberries before leaving and last night, she decided to whip up a batch of these yummy, homemade blueberry scones for Daddy! She found the basic recipe on “My Recipes” and tweaked it just a little. This takes a little bit of time to make, but it’s really not hard and the results are WORTH THE EFFORT… so give it a try and see for yourself. If Mummy can make these in a teeny, tiny trailer with 2 feet of counter space then YOU can certainly make them! ???
BLUEBERRY SCONES with CITRUS GLAZE
2 cups all-purpose flour
1/3 cup instant mashed potato flakes
4 Tablespoons granulated sugar
1 Tablespoon baking powder (yes, this much!)
1/2 teaspoon salt
1 stick butter cut in tiny slices, keep CHILLED
1 cup fresh blueberries (freeze them until firm)
1 cup heavy cream plus 2 Tablespoons extra (for brushing tops)
1 teaspoon vanilla
Raw sugar for sprinkling on top
Preheat oven to 400 degrees.
In a large bowl, whisk together the flour, potato flakes, sugar, baking powder and salt… then cut in the very cold butter slices with a pastry cutter or a fork until the mixture looks coarse and crumbly. Put this mixture in the freezer for about 10 minutes to cool everything back up again. The key to these scones is to keep things cold and handle the dough as little as possible! Remove the bowl from the freezer and gently fold in the frozen blueberries. The reason for freezing the berries is to keep them from popping and “bleeding” into your dough and turning everything a purple color. Your scones will look prettier if you do it this way but it won’t change the taste if you don’t.
Now… make a little “well” in the center of the mixture and pour in 1 cup of the heavy cream that you have mixed together with the vanilla. Stir just until the dough comes together. DO NOT OVER-MIX THIS or your scones will be tough!!! The dough will be very crumbly!!! Turn out the crumbly dough onto a lightly floured surface and pat it into a 7-8” circle. Don’t make it any bigger than this or your wedges will be too flat. With a very sharp knife, cut the circle into 8 wedges and transfer them onto a parchment paper-lined baking sheet about 2” apart. The unbaked scones are VERY FRAGILE AND CRUMBLY. They tend to fall apart easily so be very careful when moving them to the pan. Brush the tops with the 2 Tablespoons of heavy cream and then sprinkle with a little raw sugar… this will add a little crunch to the scones.
Bake at 400 degrees for 20-25 minutes or until golden brown on top. Check them at 15 minutes because all ovens cook differently. Cool completely on a wire rack before glazing and eating the scones. It is best to glaze them just before eating, so the scones don’t get soggy. You can make the glaze in advance and very lightly warm it up when ready to glaze.
1 Tablespoon fresh lemon juice
1 Tablespoon orange juice
1/2 teaspoon vanilla
1/8 teaspoon salt
2/3 cup confectioners sugar
1/4 teaspoon lemon zest
1/4 teaspoon orange zest
Whisk together citrus juices into confectioners sugar until you have the desired consistency. If it is too thin, add a bit more sugar. Add vanilla, salt and citrus zests. Drizzle over cooled scones just before serving. This is a DELICIOUS GLAZE but you can eat the scones with butter and jam, or just plain if you prefer. Just sit down in your favorite chair with a cup of coffee or hot tea and ENJOY!
BONE APPETIT! ?