Blueberry scones

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These scones, tho. Soft, buttery, and a flaky interior with a hint of sweetness to the dough, they are the perfect breakfast treat! I’ve made them twice already this summer and had success with each batch. This scone recipe is a stupendous one from Joy the Baker that I’ve modified slightly.

Joy the Baker rules. Not only is she a very talented baker (duh) but she has a multitude of other recipes from the simple to the savory. If you’ve never checked out her blog, now is the time! I could not have made these scones without her.

My rendition of Joy’s recipe replaces the buttermilk with unsweetened coconut milk, adds an additional tablespoon of maple syrup (plus a few extra glugs for good measure), as well as a tablespoon of lemon juice. I enjoy a slightly sweeter dough on these scones to balance out the tanginess of the fresh blueberries. Additionally, I swap out the nutmeg for some pure vanilla extract.

Considering using frozen blueberries? I would not recommend it. I’ve only made them with fresh, but thawed out blueberries can “bleed” into your dough and are more apt to get mushed. Summer time is blueberry season, ya’ll! Just go to your local farmer’s market or grocery store and pick some up. It’s worth it.

There’s a cool trick worth sharing here that I picked up from my aunt. When making scones, she keeps the butter cold in the fridge right up until she needs it. She then grates the butter with a cheese grater right into the mix! It’s ingenious and also fun. I highly suggest this method, as it gets your butter to the perfect size once you start to mix it all together.

Okay! Let’s get started.

Makes about 16 scones

You’ll need: 3 c. all-purpose flour 2 1/2 tsp baking powder 1/2 tsp baking soda 3/4 tsp salt 3/4 cup cold unsalted butter 1 large egg, lightly beaten 3/4 c. cold unsweetened coconut milk 3 tbs pure maple syrup, plus an extra glug 1 tbs lemon juice 1 tsp pure vanilla extract 1 c./1 small clamshell fresh blueberries 3 tbs coconut milk for brushing the tops of the scones before baking

Preheat oven to 400 degrees F.  Line a baking sheet with parchment paper and set aside.

In a mixing bowl, sift together your dry ingredients: flour, baking powder, baking soda, and salt. This is where it gets fun… grate butter with cheese grater right into the dry ingredients. Work the butter (with hands or pastry cutter or a fork) into the dry ingredients until some of the butter bits are a variety of small sizes (Joy notes that they should be “the size of peas and some the size of oat flakes”).

In another bowl, combine egg, maple syrup, milk, lemon juice, and vanilla extract and beat lightly with a fork. Add to flour mixture all at once, stirring enough to make a soft dough.  It should look kinda shaggy, so don’t mix it up too much! Fold in the blueberries.

Turn dough onto a floured surface (I use this kickass pastry board) and knead about 15 times. Roll or pat out into a little over ½ inch thickness.  Cut into 2-inch rounds using a round cutter or use the mouth of a pint size mason jar (like me!).  Keep on reshaping and rerolling (not a word, should be) dough to make more scones until it’s all gone!

Place scones on the baking sheet covered in parchment and brush lightly with coconut milk. Bake for 15-18 minutes or until golden brown on top.

These scones are best served atop a flowery vintage plate alongside a cup of black tea in a flowery vintage cup. Enjoy!

Love, Meggie