Maple Blueberry Scones

Ever since the success of our first scone experiment, we’ve been wanting to make another good scone with a bit of a different style.  Our pumpkin scones were of the type you typically find in the Starbucks goodies window: really good, but big, heavy, and pretty dependent on the icing to keep your sweet tooth interested.

In contrast to this pastry-like scone, we wanted to make a scone that was closer to the traditional biscuit-like scone you’d enjoy with your afternoon tea in London.  We also wanted a scone that was lightly sweet and flavorful enough to omit the icing.

Our search led us once again to smitten kitchen, where we adapted a recipe with some of the shoebox’s favorite ingredients.

Maple Blueberry Scones (adapted from smittenkitchen’s “dreamy cream scones”)

  • 2 cups all-purpose flour (we used a low-protein flour like Gold Medal)
  • 1 tbs baking powder
  • 1/2 tsp salt
  • 2 tbs granulated sugar
  • 5 tbs unsalted butter, chilled
  • 4 tbs Grade B Maple Syrup (if you leave this out, add 1 more tbs of sugar)
  • 1 cup heavy cream, chilled
  • 1/2 cup “blueberry juice infused” Craisins

First, preheat your oven to 425.  This takes a while, so as soon as you decide you can’t live one more second without these scones, go preheat your oven.

Also note, you will be cutting chilled butter into the dry ingredients for this recipe.  You can do this several ways: 1) use a food processor, as we will show you below, 2) work the butter into the dry ingredients using a pastry blender or fork, or 3) freeze a stick of butter and grate 5 tbs of it into the dry ingredients.

If you’re using method 2 or 3 above, sift the flour, baking powder, salt, and sugar into a large mixing bowl.  We sifted these dry ingredients straight into our food processor.

Take the butter straight from the fridge and cut into 3/4″ cubes.

Now cut the butter into your dry ingredients until you get the texture of coarse meal.  In a food processor, it takes about 20 2-second pulses.  You’ll still have some larger chunks of butter in there – that’s a good thing.

While perusing the grocery store to decide what type of dried fruit to put in our scones (the most traditional (read: British) ingredient would probably be currants), we saw these blueberry juice infused Craisins, and our decision was made.

Mix your dried fruit of choice into the dry ingredients.  In the food processor, we just dumped the Craisins in and pulsed the mixture a few times.  Then we emptied the food processor bowl into a large mixing bowl.

Now, the secret ingredient – not called for in the traditional recipes: maple syrup.  We know you’re probably saying, “Wait, they’re using maple syrup again??”  Well, let’s just say that after the blueberry selection we decided to stick with the Maine theme.  If you’re not as crazy about maple syrup as we are, then you can leave this out – you’ll probably want to add an additional tablespoon of sugar, though, which would get you back to the amount that smitten kitchen uses.

After stirring in the maple syrup, pour in the cup of heavy cream.  Stir the mixture to get the wet and dry ingredients mixed well.  You’ll then have to knead the dough for about 30 seconds to get it to come all together; once you’ve accomplished this, roll the dough into a ball.

Place the ball of dough onto a lightly floured surface.

Press the dough ball down with the heel of your hand to make a thick disc, then use your thumb to make indentations around the outside perimeter of the disc, as shown in the picture above.  These indentations will keep the edges of your dough from cracking when you roll it out with your rolling pin.

Roll the dough out to a thickness of about 3/4″.

If you want to be fancy, use a fluted biscuit cutter to cut out your scones.  We used the next best thing: a small scotch glass.

Because these are circular, you’ll have to pick up the leftover scraps of dough, roll a new ball, flatten it out, and cut again, doing this until you use up all your dough.

Place the discs of dough onto an ungreased cookie sheet and bake in your preheated oven for about 12 minutes, or just until they start to brown.

Remove the scones from the oven and onto a cooling rack.  Let them cool for at least 10 minutes, as their centers will still be a bit soft when you first take them out of the oven.

We think you’ll find these moist, just sweet enough, nice and fluffy, and still good the next morning! (if you know anything about scones, their keeping time can be an issue)  And that slight hint of maple paired with the blueberry . . . mmmmm.

The next morning they are really good if you warm them a bit, slice them half-way, and stick a pat of butter in the center.

We hope you try these soon!

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6 Responses to Maple Blueberry Scones

  1. delightfullysweet says:

    These look great!

  2. moiquisuis says:

    i just made these, only substituting honey because i didn’t have any maple syrup. also i had some fresh blueberries, so i used those instead and just gently mixed them in. thanks so much for this quick, easy, and delicious recipe!

  3. YT says:

    We just had these for Sunday brunch-incredible!

  4. Aisling says:

    i just made these. substituted white sugar for brown, and regular salt with smoked sea salt. i also had frozen wild blueberries that i used instead of dried ones. these were great! i love all of your recipes, but these are extra special!

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