LIFE IS GOOD: BLUEBERRY SCONES

Monday, April 6, 2020

BLUEBERRY SCONES

I like scones but I haven't made them often over the years. I have usually gravitated to baking muffins or loaves. There are some scones that I prefer - ones not too sweet and without a glaze. I figure if I want glaze and sugar I can have a donut.

A friend recently posted some of her baking on several of the social media sites I follow. One of the photos were these blueberry scones. They looked really good. Of course I had to ask her for the recipe and she told me that it was from Sally's Baking Addiction website. This website has a number of great looking recipes.

I followed the ingredient list and baking instructions and made one substitution. I didn't have any buttermilk in the house nor heavy cream except for the 10 percent cream that I use for coffee. Coffee wins on using the cream versus using it for scones. Instead, I used a tin of light coconut milk as an alternative. By opening a tin of light coconut milk, this has resulted in thinking about how to use the remaining coconut milk in another recipe. I didn't brush the top of the scones with any cream before baking nor did I sprinkle sugar. I used a generous cup of frozen wild blueberries. There are many options you can add to scones and they can be sweet or savoury depending on your preferences.

The recipe calls for grating the frozen half cup of butter using a box cutter grater and I dutifully grated the frozen butter. I have cut corners in the past by not using a grater to add butter to a recipe when making a dough or a crumble. Using grated butter makes mixing the flour mixture with a pastry cutter so much easier.

In making scones you can cut the dough into triangle scones or make drop scones. I chose to make drop scones and made 13 scones. I baked them for 20 minutes at 400 degrees F using regular heat, not convection.