Wild Maine Blueberry Scones
The original version of this recipe that I found called for raspberries, which are also delicious, but I have a fondness for blueberries having had spent many a summer raking berries on a blueberry farm.
These deliciously flaky scones are a great way to use up those frozen blueberries from last year — both in the recipe and in your family’s mouths!
2 C flour
1/4 C plus 1 T sugar
2 1/2 t baking powder
1/2 t salt
1/2 C (1 stick) unsalted butter — FROZEN
3/4 C plus 1 T heavy cream
1 C FROZEN Wild Maine Blueberries (keep frozen until ready to use).
Heat oven to 400 F with a rack in the middle. Line a baking sheet with parchment paper, and put aside.
Mix flour, 1/4 C sugar, and salt together. My daughter, Kitt, wanted to help with this step.
Time to cut in the frozen butter. I have to admit, I kind of cheat. I have found that grating the butter with the grater blade of the food processor saves time — but I have also hand-grated the butter. My daughter thought this was cheese, and I guess I can see how she could think that.
Mix the butter in with the flour and then just mix in the 3/4 C cream.
Roll out the dough on a floured surface to an 8″ X 10″ rectangle. Then take the frozen blueberries out of the freezer and press them in a layer onto the bottom 2/3 of the dough.
If your kids are like my daughter, you may have to put some of those frozen treats in a bowl.
(SIDE NOTE: To freeze fresh blueberries, place the cleaned berries on a single layer on a cookie sheet and freeze for an hour or two before you place them in freezer bags. This will allow the berries to separate easily. I do this will ALL of my berries. That way we have frozen berries all year long. I’d love to say they are just for fruit smoothies, but I have to admit, frozen margaritas are DELICIOUS by the pool in the summer.)
Starting at the top area without the berries, fold the dough lengthwise into thirds. Use a spatula to help loosen the dough from the board. Your dough should then look something like this
Cut the dough into 8 triangles like this:
Carefully place the triangles on the prepared cookie sheet and then PUT THE COOKIE SHEET IN THE FREEZER FOR 5 minutes.
Brush the remaining 1 T of cream onto the tops of each of the scones, and then sprinkle the remaining 1 T of sugar onto the top. Bake for about 20 minutes — until the tops are golden brown.