Blueberry Scones – Tasty Tuesday!

So do you remember my little mention of our blueberry picking expedition?  Like I said last week, when we got home and I asked what we should make with our bounty of blueberries, we made a couple things right away.  The blueberry sorbet I made was amazing.  But they also wanted blueberry scones.

It was actually fairly entertaining to figure out what they wanted me to make.  It has apparently been a little while since I’ve last made my cherry chip scones, and Little Miss couldn’t remember what they were called, so she was trying to describe them to me.  Fortunately, I speak the language of my children, and I figured it out before too long.

And fresh blueberries?  Yes, please!

I sent home two of our leftover scones with the friend who had gone blueberry picking with us.  Her mom texted me the next day – with the caveat that she lived for a year in England and is picky about her scones (and Irish soda bread) – and wanted the recipe.  Because yes, they were that good.  AND I made ours dairy free, so you can imagine what the actual dairy filled treats would be like, right?

Fresh blueberry scone on a plate

Blueberry Scones

Ingredients:
2 1/4 c flour
1/4 c sugar
1 T baking powder
1/2 t salt
1 1/4 c oats
1 c fresh blueberries (don’t use frozen as they’ll be too wet)
1/3 c (rice) milk
10 T butter (or coconut oil), melted
1 egg
1 t vanilla

Directions:

Mix together the flour, sugar,  baking powder, and salt.  Add the oatmeal and blueberries and stir gently, ensuring the blueberries are lightly coated in flour.

mix the dry ingredients before adding the wet

In a separate bowl, mix together the melted butter (ahem, coconut oil), (rice) milk, egg, and vanilla.  Whisk that together until fully incorporated.  Make a well in the dry ingredients and pour in the liquid ingredients.

Using a spatula, stir gently, using a slicing motion to pull the dry ingredients through the wet ones to avoid stirring too much – we don’t want the gluten protein forming or the blueberries to burst.

Carefully mix your scone dough

Dump the mixture onto a sil pat or other non-stick surface.  Sprinkle a little more flour over the dough if it feels at all sticky.  With the fresh blueberries, you need a little more flour than you normally do for scones.  Form the dough into a circle about 1/2 inch tall.

Use a board scraper or knife to cut the circle into triangles like a pizza.  Depending on my mood, I usually make 8 or 10, rarely 12.

Use your board scraper to cut your scones

Separate the triangle shaped scones onto a sil pat or parchment covered baking sheet.  They won’t expand too much, but separate them on the baking sheet so there is room for air to circulate while baking.

Place scones on a baking sheet a couple inches apart

Bake at 450 degrees for 12-14 minutes, until they are golden brown.  Let them cool for just a few minutes before serving.  They are best the same day but will keep for a day or two in a tightly sealed container.

Scones are done when they are a beautiful golden brown

Blueberry Scones

Blueberry Scones

Ingredients

  • 2 1/4 c flour
  • 1/4 c sugar
  • 1 T baking powder
  • 1/2 t salt
  • 1 1/4 c oats
  • 1 c fresh blueberries (don't use frozen as they'll be too wet)
  • 1/3 c (rice) milk
  • 10 T butter (or coconut oil), melted
  • 1 egg
  • 1 t vanilla

Instructions

  1. Mix together the flour, sugar, baking powder, and salt. Add the oatmeal and blueberries and stir gently, ensuring the blueberries are lightly coated in flour.
  2. In a separate bowl, mix together the melted butter (ahem, coconut oil), (rice) milk, egg, and vanilla. Whisk that together until fully incorporated. Make a well in the dry ingredients and pour in the liquid ingredients.
  3. Using a spatula, stir gently, using a slicing motion to pull the dry ingredients through the wet ones to avoid stirring too much - we don't want the gluten protein forming or the blueberries to burst.
  4. Dump the mixture onto a sil pat or other non-stick surface. Sprinkle a little more flour over the dough if it feels at all sticky. With the fresh blueberries, you need a little more flour than you normally do for scones. Form the dough into a circle about 1/2 inch tall.
  5. Use a board scraper or knife to cut the circle into triangles like a pizza. Depending on my mood, I usually make 8 or 10, rarely 12.
  6. Separate the triangle shaped scones onto a sil pat or parchment covered baking sheet. They won't expand too much, but separate them on the baking sheet so there is room for air to circulate while baking.
  7. Bake at 450 degrees for 12-14 minutes, until they are golden brown. Let them cool for just a few minutes before serving. They are best the same day but will keep for a day or two in a tightly sealed container.
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