Blueberry scones can be either really delicious or terribly disappointing. I find that a lot of scones sold in coffee shops are rock-hard and bland. But when you make scones at home, you can make them delicious, tender, and full of wholesome ingredients. These scones are buttery, filled with tasty spices, and bursting with flavorful blueberries. I like my baked goods to be a bit on the heartier side, so I always incorporate some whole wheat flour to give them a bit more texture and depth, as well as a bit of a health boost.
2 tablespoons orange juice
1 cup chilled heavy cream
2 large egg yolks
2 cups all-purpose flour, plus more for dusting
1 cup whole wheat flour
1/4 cup coconut sugar, plus more for sprinkling
1 tablespoon baking powder
3/4 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon cardamom
1 1/2 sticks unsalted butter, cut into cubes and chilled
1/2 cup frozen blueberries
3 tablespoons unsalted butter, melted
1. Preheat the oven to 400 degrees F. Line a baking sheet with silpat liner or parchment paper. Measure out all of the ingredients and slice the butter so that ingredients can be combined quickly. It is important to keep the cold ingredients as cold as possible so that the dough doesn’t get too warm.
2. Stir together the orange juice, heavy cream and egg yolks in a small bowl. Refrigerate until ready to use.
3. In the bowl of a stand mixer fitted with the paddle attachment, sift together the flours, sugar, baking powder, baking soda, salt, cinnamon, and cardamom.
Note: In a recipe with both baking powder and baking soda, the baking powder serves as the main leavening agent, increasing the volume of the scones. It reacts to liquids when added to the batter, producing carbon dioxide gas. It reacts to heat when placed in the oven, causing the gas cells to expand, which makes the batter rise. The baking soda neutralizes the acids in the recipe, and adds a bit of leavening. It reacts as soon as it is added to the wet batter, releasing carbon dioxide, which causes the batter to rise when baked. (Source: Joy of Baking)
4. Add the chunks of butter to the flour mixture and mix at medium-low speed until the mixture resembles chunky sand.
5. Add the egg mixture and mix until the dough barely comes together. It should be lumpy.
6. Dust a work surface with flour and scoop the dough onto the surface.
7. Scatter the blueberries on top of the dough and fold them in, gently folding the dough over the berries until all the berries are contained in the dough.
8. Divide the dough in half.
9. Shape each half of dough into a 6-inch round.
10. Use a pastry cutter or large knife to cut each round into 6 even wedges. Arrange the wedges on the prepared baking sheet.
11. Brush the tops of the scones with melted butter and sprinkle with sugar.
12. Bake the scones 15-20 minutes, or until golden-brown. They are best enjoyed fresh from the oven!
These blueberry scones are so easy to make that you’ll never reach for a mass-produced scone again!
Recipe adapted from The Kitchn.