Thursday, June 24, 2010

Classic Blueberry Scones on Father's Day

It's already 4 days past Father's Day, but I think I best post this up to share with everyone. As we know Father's Day is a day that is not as celebrated as us mummy's day, I feel we should still show our love to our dads how much we appreciate them. :) Since I had the excuse of being too busy with my work lately, I decided to just make something real simple for my husband. Something that he loves of course....scones. :) I thought it would be so nice to surprise him in the morning with the smell of lovely blueberry scones...one of the simple joys of life! I got this great recipe from one of my latest cookbook "A Passion for Baking" by Marcy Goldman. However I did made some changes to the original recipe from fresh cranberries to blueberries. :)
I was a little skeptical initially, but turned out the scones were out of this world...a must try! The crusty outside and the soft creamy inside was a heavenly combination! And when you bit one mouth, the juicy blueberries counters the texture of the scones and making it moist, and just right, so each bite simply just melts away...yum! :O
I intended to serve these scones with some butter and jam...but it was so good, we ate it all up just as it is! :) I have to say, besides my favorite cream scones, this is probably the best scones recipes I have. :) Can't wait to try them out? Here is the recipe:

Ingredients for Classic Blueberry Scones:
3 cups all-purpose flour
2/3 cup sugar
1 tsp salt
1 tbsp baking powder
3/4 cup unsalted butter, cut into small chunks
2 large eggs
1 tsp vanilla extract
1/3 to 1/2cup heavy whipping cream
1 cup of fresh cranberries / blueberries

Finishing touches:
Whipping cream
sugar for sprinkling on top

Method:
  • Preheat the oven to 200°C and line a baking tray with parchment paper.
  • In a large mixing bowl, whisk together flour, sugar, salt and baking powder together.
  • Add butter chunks and mix in with your finger tips till it resembles bread crumbs.
  • Make a well in the center and stir in eggs, vanilla and cream to make a soft but firm enough dough.
  • Gently fold in the blueberries. Then knead the dough briefly on a lightly floured surface and pat down into a large round disc. Dough should be 1 inch thick.
  • Cut into 2.5" or 3 " circles and place then on the prepared baking pan. Brush top with cream and sprinkle some sugar on top.
  • Bake in the preheated oven till scones are lightly browned around the edges, about 15 to 2o minutes.
I know I will make these scones again, especially since daddy and my girls loved them so much. :) Furthermore it was real easy to make! So don't wait any longer, go get some blueberries and make them for breakfast tomorrow...you'll love it....I guarantee it. :D Got to go now, will catch up with you all again soon. Take care & Happy baking all!

21 comments:

bakies said...

looks gorgeous!! love the look of the blueberries when they burst whilst baking.

Bakertan said...

Hi HBS,

These blueberry scones make perfect snacks for breakfast, lovely~ I happened to use blueberries for baking this earlier this week, but mine was the canned version.

I flipped through the book "a passion of baking" by marcy goldman once at borders. The title is enough to entice me to get the book. Hope to get it one day.

cheers

wendyywy @ Table for 2 or more..... said...

I love scones, but I'm the only one that eats it in the house :(

Happy Homebaker said...

I made some scones the other day, but with dried cranberries. Yours look very soft! I had some very good scones at Cameron Highlands :)

ReeseKitchen said...

Wow wow WOW! I always like your scones. I still remember the raisins & oats scones we ate during the school concert last year...;) I will definetely try this one...then show you horr..;D

Anncoo said...

Looks really good and yummy with the blueberries in it. Must bookmark it. Thanks for sharing!

ICook4Fun said...

I see blueberry popping up everywhere. This is the best time to use them in baking. I love your nicely brown scones. I am sure it taste great with some butter and jam :)

Jess @ Bakericious said...

Hi Bee Bee, I nvr cross my mind of baking scones until your post, you are making me wanting to taste some :).

Anonymous said...

Hi,HBS,would love to try this lovely blueberry scone recipe, however, just wondered what is the measurement of the whipping cream, is it in cup or tablespoon?
Thanks.
Sem

Honey Bee Sweets said...

Thanks bakies! Welcome to my blog. :D

Hi Bakertan,
Yes, I fell in love that book when I first saw it. :) Do get the book when you have the chance...it has some great recipes inside. ;)

Hi Wendy,
You should definitely try this recipe on your family again. They are like delicious soft cookies!

Honey Bee Sweets said...

Hi HHB,
Good to hear from you again! Must be busy with your boys I bet. :) Oh yeah, those scones from Cameron are good!

Reese, you have to try this recipe. If you like those cream scones at the concert, this one is even better! Yes, show me when you bake them...you and Cheryl will love these. :)

Honey Bee Sweets said...

Thanks Anncoo! These scones are really good, especially when it's freshly baked. I am gonna double my recipe next time! Lol!

Thanks Gert. :) Oh yeah, summer fruits must be abundant at your side *envy*!! Actually these scones are good on it's own, no butter or jam needed. :)

Honey Bee Sweets said...

Hi Jess, you have to try these! You won't regret it, I'm sure. Enjoy!

Hi Sem,
Sorry for the typo. :P I have typed in "cups", so hope that helps. Hope it turns out great for you. Let me know! :)

Pei-Lin@Dodol and Mochi said...

Bee Bee, you just reminded me I need to make scones ... Haha! Dang!

If I'm not wrong, these are British type, right? Not the triangular scones we knew in the U.S.?

Man, I'm picturing your blueberry-filled freezer ... Those blueberries from California ... Argh! Hahaha!

Hey, tell you what ... I'm gonna go "fight" with those government officials at the Immigration Office tomorrow morning. Gotta renew my passport! Can't wait to come visit you all SG floggers sometime before this Christmas!!!

Anonymous said...

hi sis,,

love to give a trial for these scones,,can i used raisin or strwaberi to supersede blueberi,,
thanks

Honey Bee Sweets said...

Hi Pei-Lin,
Actually, these are all American scones because the author is an American (Marcy . :) Hahaha, actually it's quite the opposite, I am almost done with my blueberries...probably just a batch or 2 of bakes only. *sob* Looking forward to see u here in Sg. ;)

Hi Anonymous,
Not exactly sure who you are, best you leave a name because you sure doesn't sound like my sis.
Sure, you can substitute strawberries or raisins for this recipe.

Quinn said...

Bee Bee,

They look great! Blueberries scones, so classical! Did you serve them with lemon curd? They taste great with blueberries! I love how they look! I haven't tried making scones before actually! I'll do it tomorrow for our breakfast, thanks! It's such a pleasure to come home from Perth and be bombarded by good looking scones right in front of my comp!

Padhu said...

Blueberry scones looks fabulous!!
Do drop by
http://padhuskitchen.blogspot.com
when u find time

Angie's Recipes said...

I don't bake scones or biscuits very often...no idea why...these blueberries scones look fantastic.

Honey Bee Sweets said...

Hi Angie,
Actually I don't bake scones that often too. :) At most 3 to 4 times a year. :P But it's always a treat to eat them.

Vivienne said...

Hi! I chanced upon your blog some days back. I tried your blueberry scones recipe just now. Indeed, it tastes great! I just find that my batter is a little too soft to handle. So the scones don't look as pretty. Nevertheless, we love it! Thanks for the great recipe!