One of the best things to have with a hot cup of coffee or tea is a scone. Cinnamon, apple and lemon are some of my favorite sweet variations, but fresh blueberry scones are at the top of my list. I especially love how easy it is to make them. (We’ll have none of this “scone kit” nonsense around here!) Indeed, on more than one occasion I’ve woken up in the morning with a craving for something sweet; and the fact that I, a devout anti-morning person, have been able to whip up a batch of scones before my coffee is a testament to the ease of this recipe.
If you won’t mind my saying so, scones are much finer morning fare than the donut or bagel so many of us Americans often pair with our coffee.
According to my research, the first printed reference to the word “scone” appeared in a 1513 translation of the Aeneid by Scottish poet Gavin Douglas who wrote: “The flour sconnis war sett in, by and by, wyth other mesis.” The term “scone” is derived from the German word “schonbrot,” meaning “fine bread,” with persons the world over debating its pronunciation to this day. Early spellings suggest a short vowel (rhyming with swan), but many pronounce it “skon” (rhyming with gone), while the majority of people pronounce it “scone” (rhyming with cone.) Its origins are closely connected with the old Welsh tradition of cooking small round cakes known as “bara” (bread) on bakingstones, which where cut into four triangle-shaped sections before baking. Also known as a “griddle scone,” this quick bread is of British origin and was also baked in cast iron pans hung in the kitchen fires of rural England and Wales. Scones eventually become associated with the English tradition of afternoon tea, and are often served with jam and Devonshire or clotted cream.
Blueberry Scones
Click here for larger image
Fresh Blueberry Scones (My Recipe)
Ingredients: Makes 8 scones
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1/4 cup + 2 tablespoons sugar
- 3 teaspoons baking powder
- 1/3 cup butter (melted and at room temp)
- 3/4 cup buttermilk
- 1 egg white
- 1 cup fresh blueberries
Preheat oven to 425 degrees F. Gently rinse the blueberries and allow to dry on a few layers of paper towel.
In a large bowl combine both the flours, baking powder and 1/4 cup sugar. Add the butter and stir with a fork until the mixture resembles coarse bread crumbs. With a mixer beat together the egg white and buttermilk, then add to the dry ingredients. Stir with a spoon until everything is moist, then gently fold in the blueberries.
Turn out onto a lightly floured surface and knead gently (don’t be too vigorous or the blueberries will burst) then form into a ball. Transfer to a lightly greased baking sheet. Using your hands shape the dough into a circle about 3/4-inch thick. Using a pizza cutter go across the circle four times to create eight wedges, being careful not to cut all the way through. Sprinkle the remaining two tablespoons of sugar over the top. Bake for 20 minutes or until golden brown. Allow to cool for at least 15 minutes before breaking into wedges and serving with your favorite beverage.
* Note: You can also add 1/4 to 1/2 teaspoon of cinnamon for an additional kick!
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This entry was posted on Sunday, September 24th, 2006 by Ariela and is filed under Breads, Breakfast, Food History, Fruits, My Recipes, Quick Breads. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.
21 Responses for "Fresh Blueberry Scones"
I agree, the best with a cup of tea is scone, yours look wonderful!
In a few minutes I am out the door to buy the ingredients I need in order to try my hand at making blueberry scones. Wish me luck.
All this baking and you’re still losing weight? I’ll have what you’re having, Ariela! (Good for you!)
Alanna - It’s called kicking my own butt every day by jogging with Oreo! I’d probably lose weight much faster if I stopped baking, but I just do not see a point in giving up sweets. Uh uh! :yum:
Hey, you’re back! I was just checking my favourites and thought I’d check in just in case. I’m glad I did.
Mmmmmmmm…. I want!
Hi Ari, I love your blog- great design and excellent content! What a coincidence- I just made whole wheat blueberry scones this morning. Who would have thought that scones have been around so long? Weird!
hi ari, i fully agree - tea w/ cream and scones! your look deelish. so easy - i must make this - my hubby would love it too
What’s this I see? Ariela is back! Well, thank heavens I checked.
I pronounce scones as skons. They’re utterly Englishy and delightful with tea. Har har. But I’m not baking. Oh no. I’m a baking dunce. Oh yes.
Yum! I made tarts this weekend and completely spaced doing a blog entry about it. There will be another time.
Oh yum!! I can’t wait to try this one!
Ive never been a huge snacker, but I love a good baked good with a cup of tea. In fact, I just enjoyed an oatmeal raisin cookie with one moments ago!:)
Ari, this scone looks terrific. I also baked some very delicious scones and blogged about them last month. You may like that entry as well! http://scrumptious.typepad.com/srbeack/2006/09/once_upon_an_ap.html
Great stuff I totally share the love of scones, thanks for sharing.
Well–it was a delicious scone just like the picture in your post that made me fall off my vegan diet. How could I resist? Yumm! And it was worth it.
I was just thinking that I should try this…except without blueberries cause they’re just not for me. I mean, they’re not even blue. I’m thinking I could shove some pumpkin into it so that it isn’t a plain scone and come up with a maple syrup icing to drizzle on top.
*runs off to see if there’s any milk, lemon juice or vinegar to “make” buttermilk so someone doesn’t have to go back out in the rain*
Hey! There’s no salt listed in the recipe
That’s because I didn’t use any. You are welcome to use some in your scones though.
Hi! I just happened upon your blog and these delicious scones! I have a weakness for breakfast baking. The smells are just the best, aren’t they?
I just wanted to let you know that I made my first scones this week. By following your instructions closely I was successful. The scones baked beautifully and tasted better. Very moist. I don’t think they lasted more than 48 hours on the serving plate. So this weekend I plan to bake more. I am now hooked on scones. Thank you!
I never had a scone until I visited England. They really are good with tea in the afternoon, especially with clotted cream. I’ll have to give baking some a try.
Good Morning!
I was in office and thinking what I would like to bake tonight :), ok Blueberry Scones, I google it and Found your blog! I really love it has beautiful vibe, I will be often your guest!
I can feel the enjoyment every day life.
Hugs! Marina