the very best blueberry scones. ever.

One of my New Year resolutions is to dive into the baking world and begin to master the art of home baking.

Luckily, my gorgeous husband bought me the unbelievably beautiful Huckleberry baking bible written by the gorgeous Zoe Nathan and I couldn’t be feeling any more inspired.  Not only is the food photography breath taking but each recipe is detailed is such a way you feel as though Zoe is standing right next to you helping you step-by-step stir together the most perfect batch of muffins.  Zoe is completely generous when imparting her baking wisdom, knowledge and tips and you can see the detail, thought and years of refinement that have gone into each and every recipe.

None more so, than these blueberry studded scones.  Yes, they contain sugar but I’ve cooked these up as a special treat for my family.  It’s certainly not a recipe I would pop into a weekly routine but its the most wonderful scone recipe that should be enjoyed every once in a while.  Zoe’s method of handling the dough as little as possible is what creates the most wonderfully short and buttery scones and the blueberries strewn throughout create little pockets of molten blueberry jam that are beyond heavenly.

However, the egg wash that adorns each scone, as well as the sprinkling of caster sugar is what takes these scones to the highest heights of deliciousness for me.  Once in the oven the rich egg yolk/cream mixture and sugar caramelise thus creating the most fantastic golden crust imaginable, which contrasts beautifully against the light, fluffy, buttery interior.

If you’d love to master the art of creating the perfect scone, this recipe is for you.  Happy baking beautiful.

To create your own very best blueberry scones. ever. simply…

Begin by placing the flour, caster sugar, brown sugar, baking powder, baking soda, salt and chopped butter into the large bowl of a food processor.  Pulse 3-4 times, just until the mixture is combined.  You should still see pea sized pieces of butter strewn throughout the flour.

Add the buttermilk and lemon zest and pulse 2-3 times, just until the mixture is wet.

Tumble the mixture onto a lightly floured work surface and add the blueberries.  Use the heel of your palm quickly flatten the dough, gather the dough back together and repeat 3-4 times.  Don’t overwork the dough, it should still be quite crumbly – this is what creates the most luscious short buttery scones ever.

Flatten the dough into a 2 centimetre high x 40 centimetre (approximately) long rectangle.  Cut the dough into approx. 12 triangles.  Place the scones onto an oven tray and pop into the fridge to chill for 30-40 minutes.

At this point feel free to freeze the scones should you wish to cook them another day.  Just be sure to wrap them tightly and pop into a freezer safe container.  They will keep stashed away in the deep freeze for up to three months.

Preheat oven to 180 degrees celsius (350 F).  Remove scones from fridge, brush with a little egg wash and sprinkle over a little caster sugar.  Bake for 15-20 minutes or until golden and cooked through.  A good way to test if the scones are cooked is to press lightly on the centre, if the scones bounces back they’re done.  The scones should also be easy to lift from the pan.

Traditionally, scones are placed into a clean tea towel to remain warm until serving but the kids were keen to taste test, so I popped ours onto a wire rack so they would cool quicker and we wouldn’t risk burnt mouths.

the very best blueberry scones. ever.

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• Author: my lovely little lunch box

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Ingredients

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• 3 1/4 cups + 2 tablespoons (420 grams) plain flour
• 1/2 cup + 2 tablespoons (130 grams) caster sugar, plus more for sprinkling
• 1/4 cup (55 grams) brown sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 1/ teaspoon salt
• 1 cup (230 grams) cold unsalted butter, cut into 1 centimetre cubes
• 3/4 cup (180 ml) buttermilk
• zest of 1 lemon
• 1 1/2 cups fresh blueberries
• egg wash – 2 egg yolks and 2 tablespoons cream whisked together

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Instructions

1. Place flour, caster sugar, brown sugar, baking powder, baking soda, salt and butter into the large bowl of a food processor and pulse 3-4 times, or until just combined. You should still see pea sized pieces of butter strewn throughout the flour.  Add the buttermilk and lemon zest and pulse 2-3 times or until just mixed.  Tumble the mixture onto a lightly floured work surface, add the blueberries and use the heel of your palm to quickly flatten the dough, gather the dough back together and repeat 3-4 times.  Don’t overwork the dough, it should still be quite crumbly – this is what creates the most luscious short buttery scones ever.
2. Flatten the dough into a 2 centimetre high x 40 centimetre (approximately) long rectangle.  Cut the dough into approx. 12 triangles.  Place the scones onto an oven tray and pop into the fridge for 30-40 minutes.
3. At this point feel free to freeze the scones should you wish to cook them another day.  Just be sure to wrap them tightly and pop into a freezer safe container.  They will keep stashed away in the deep freeze for up to three months.
4. Preheat oven to 180 degrees celsius (350 F).  Remove scones from fridge, brush with a little egg wash and sprinkle over a little caster sugar.  Bake for 15-20 minutes or until golden and cooked through.  A good way to test if the scones are cooked is to press lightly on the centre, if the scones bounces back they’re done.  The scones should also be easy to lift from the pan.  Serve warm.  Enjoy x

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