This recipe is one I have taken from a plethora of resources and modified for my kitchen.
Prep time: 25 mins, Cook time: 24-27 mins, Total time: 45 mins. Yield: roughly 12-13 triangular scones
4 cups all purpose flour( keep extra on hand for flouring when you roll out the dough) 6 1/2 Tbs white sugar 1/2 Tsp salt 1/2 cup (1 standard stick U.S.) cold butter 4 1/2 Tsp. baking soda
1 1/2- 2 cups frozen or fresh blueberries
3/4 cup whole milk 2 large fresh eggs 4 Tbs milk for basting
Hardware: 2 large mixing bowls, rolling pin- French or standard, food processor (optional), whisk, strong mixing spoon, large surface for rolling out dough that is stain resistant, pastry brush or a large spoon for basting, large knife or dough cutter.
It is best to do this recipe in a large (8-cup food processor) if you have a smaller one, I would recommend halving the dry ingredients: flour, sugar, salt, butter, soda; and combining them in halves. What you need to make is what is called a crumb. If you don’t have a food processor don’t panic you can do the hand method which I will explain at the bottom of the recipe. In the food processor, add in order: flour, sugar, salt, and soda. Give it a pulse or two in order to combine.
Take your stick of butter and cut it into slices about 1/2 Tbs in thickness and shove them down into the premixed flour in a circle in the food processor, trying to evenly distribute them. Pulse your mixture (tighten that lid!) until well combined. You may need to take a wooden spoon and give it a gentle folding a few times. When it is all incorporated (about 45 seconds at a constant speed) pour into a large mixing bowl.
In a separate bowl whisk together your eggs and 3/4 cup whole milk.
In the large mixing bowl add your two cups of frozen or fresh blueberries. If you are using frozen, keep them frozen until this moment. As you add your blueberries use the crumb mixture to coat the blueberries with a dusting of the mixture. This will help them incorporate and keep from dying your dough grey.
Once they are stirred and incorporated in, add the milk and eggs and start folding the mixture as best you can, it will get messy.
Start pre-heating your oven to 375 degrees at this point.
Fold firmly and the dough will begin to form, you will need to switch to using your hands so make sure to flour your surface and your hands.
The dough should look like this :
Begin working it with your hands, try not to over-work it, the less you can handle it the better. Once it’s holding together get your rolling pin and start rolling it out to about a half-inch in thickness. make sure to keep flouring your dough and pin to keep it from sticking too much.
Heavily grease a baking sheet and get ready to cut your dough.
Slice into sections, you will make about 12-14 in all. And make sure there is plenty of room between them on the baking sheet, they need the air circulation to rise and get crusty on the outside. Baste each scone with milk before placing in the oven.
Bake 24 mins and start checking them, baking at 3-5min intervals. Depending on your oven and how cold the blueberries actually where when you placed them in the oven your time may vary. Since I had to bake in two batches, my second batch baked faster as the blueberries were more at room temperature.
Pull from oven when just beginning to brown and set aside to cool on a rack. Serve warm with honey butter or glaze with lemon glaze below. Delicious with coffee in the morning or tea in the afternoon. The lemon does add a particular zing and is nice and bright.
Optional Lemon Glaze:
2 Tbs lemon juice-fresh is best 1 cup powdered sugar.
Mix together and baste scones when they are fresh from the oven before they’ve cooled. This will allow the sugar to seep into the scone itself before hardening.
Thank you to Pam N-M for helping inspire the recipe and stearing me in the right direction and providing tips and tricks.
No food processor crumb method:
Have no fear, this method is known to make your scones a touch more tough, but it’s not really noticeable. Combine your flour, sugar, soda, and salt in a large bowl. Take your butter and dice it as small as possible. If needed dice it and put it on a large plate and allow to chill in the freezer for a few minutes. Add it in batches to the flour and with your hands begin to rub the flour and butter between your palms to literally create a crumble from your hands. You want to get it as fine as possible without creating any large lumps. Lumps that get too worked get tough from the moisture and the working thus creating a sub-gluten texture. I would also offer to put the whole mixture back in the fridge or freezer for a few minutes before adding your blueberries and continuing. You want cold butter, it’s the most important key to allow for a crumbly texture and incorporation of flavor.