Blueberries are everywhere this time of year and the local ones are the best. I think they are one of my favorite fruit and very good for you too. Unfortunately, it seems that our family can’t eat the fresh ones quick enough before they go bad, so I usually keep half of the fresh blueberries out and freeze the rest for using later when I get another hankering for them.
Last week however, I decided to use those little delicious balls of blue to bake a breakfast treat for our weekend getaway. I found numerous blueberry scone recipes on the Internet but finally settled on this one from Completely Delicious. I changed it slightly by adding walnuts, because they were in my pantry and well, why not? I also skipped the glaze to cut back on the sugar, always too much in our diets right?
Blueberry Lemon Walnut Scones
Makes 8 large scones
2 cups all-purpose flour (you could also do ½ whole wheat and ½ all-purpose for a healthier version)
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
Zest of one lemon
5 tablespoons unsalted butter, cold and cut into cubes
1/2 cup heavy cream
1/2 cup plain yogurt (I used a 6% plain yogurt, I am assuming this would also work with fat free – but the texture would turn out a bit different)
1 cup blueberries, fresh or frozen*
¾ cup walnut pieces
Egg & milk wash
*A trick I read about on the internet was to coat your blueberries in some flour before you add them to mixture. This is intended to help ‘fix’ the blue color so that your scones won’t turn purple. I gave this a try – however it didn’t totally work. My blueberries were frozen and I washed them lightly under warm water just to take off some of the ice and so the flour kind of turned into a bit of a paste. I figure if you use fresh dry berries it would work much better.
Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.
In a large bowl sift together the flour, baking powder, salt, sugar, and lemon zest. Add the cubes of butter with a fork (or a pastry cutter), cut in the butter until the mixture is grainy.
In a separate bowl, stir together the yogurt and cream until combined. Add to the flour mixture and mix with a spoon until the mixture just starts to come together. I used my hands a bit as the spoon wasn’t quite incorporating everything. The key here is to not over mix and handle the dough too much.
Add the blueberries and gently fold together. Add the walnuts as well and fold gently. Gather the mixture into a ball and dump onto a greased surface.
Using your hands, form the dough into a rectangle and flatten about one inch think. Cut the dough into two rectangles, and then cut each into two small squares. Cut each square diagonally to make two triangles. You should now have 8 triangular scones.
Place scones on the sheet pan about one inch apart. Create an egg wash by whisking one egg and a tablespoon of cream or milk together. Brush over the top of each scone.
Bake in the pre-heated oven for 15-20 minutes until golden brown and baked through. Cool on rack.
Enjoy served warm or cold, alone or with jam or butter. If you really want to give your arteries a hit, try them with Devonshire Cream.