Alright, let’s have a serious talk about scones. I absolutely love them, but I’m amazed at how difficult it is to get a good scone at most bakeries. They’re often too cake-y, too hard, or too dry. I can’t count the number of times I’ve ordered a scone that looked just right behind the display, but ended up disappointed once I took that first bite. Of course, there are those few bakeries that get it perfectly right. I’ve tried to capture their perfect combination of texture and flavor in this recipe.
For me, the ideal scone needs to be both dense and airy. And no, I don’t think those qualities are mutually exclusive. A scone should have heft, or substance, but at the same time not resemble a cake. If I wanted cake, I’d have made one. And I don’t want a dry scone that crumbles apart and leaves a dusty, parched feel in my mouth. I guess what I’m trying to say is that a really good scone requires a delicate balance– and I think this receipe gets that balance just right. Plus, you get the added bonus of whole grains and delicious blueberries that transform into something close to a jam when baked. Delicious.
These scones take only a few minutes to mix up and about 20 minutes to bake. The less you fuss with them, the better they tend to be. In other words, don’t overmix these babies. Those butter clumps will melt in the oven and result in that beautiful airy quality that you’re looking for. Frozen butter works just as well here as refrigerated, so don’t stress if you forgot to thaw it. So whether it’s for a weekday breakfast or a relaxing one on the weekend– these scones are what you’re looking for. Give them a try.
The Recipe: Whole Grain Blueberry Scones
Makes 6-8
1 1/2 cups fresh blueberries or frozen (not thawed)
10 ounces (2 cups) white whole wheat flour
3 tablespoons granulated sugar
1 tablespoon baking powder
1 teaspoon kosher salt
3 eggs, divided
1/2 cup whole milk yogurt
6 tablespoons very cold, or frozen butter
zest of one lemon
1 tablespoon turbinado sugar, for sprinkling
For the Glaze:
1 cup powdered sugar
1 1/2 – 2 tablespoons fresh lemon juice
Preheat an oven to 400 °F. Line a baking sheet with parchment paper. Set aside.
In a small bowl, mix 2 eggs, the yogurt, and lemon zest together. Set aside.
In another small bowl, mix 1 egg with 1 teaspoon water for an egg wash. Set aside.
In a large bowl, whisk the flour, granulated sugar, baking powder, and salt together. Then cube or grate (with the large holes of a box grater) your cold or frozen butter. Use a pastry blender to mix it together. Incorporate it until the clumps are pea sized. This will take virtually no time if using grated butter. Just be sure to coat all the butter with the flour. Then add the blueberries. Use the pastry blender to incorporate by flipping/tossing the ingredients together. Don’t smash the blueberries, for goodness sakes. Then, add the egg/yogurt mixture and stir together with a fork or a rubber spatula. Remember to not overwork the dough.
Sprinkle a bit of flour down on a clean surface and pour the dough onto it. Pat it into a 6-inch round. Use a knife or a bench knife to cut it into 6-8 triangles. Place them on the parchment paper and use a pastry brush to lightly cover each scone with the egg wash. Sprinkle with the turbinado sugar and bake for 20 minutes, or until a nice golden brown. Let cool.
In a small bowl, mix the powdered sugar and lemon juice together until your desired consistency. Drizzle over the scones. They keep well for days in an airtight container. Enjoy!
Thanks for stopping by Relishing It today!
Laurie
