When it comes to baking, I’m a sucker for simplicity: the sight of a minimalist recipe with few ingredients and round proportions is just as enticing as the aroma of scones in the oven. For the reason of simplicity alone, I’ve bookmarked a half-dozen scone recipes, such as this cream scone recipe by the Amateur Gourmet. While these blueberry scones are not on that list, I had been meaning to adapt a King Arthur recipe for awhile, and the original recipe was actually less fussy than I thought it would be. These scones may not withstand comparison to a rebirth of their King Arthur predecessors — it’s likely I’ll never know — but no matter, as they are light, tender, and moist, such that each bite melts lushly into oblivion. To my delight, the plump, ripe blueberries generously yielded themselves in runny explosions to the greater cause: I knew they had it in them, those self-sacrificing bundles of joy. But perhaps dried fruit (blueberries or other) would yield better results, scones with more integrity. I liked these best toasted with coffee and a good magazine. A friend recently recounted to me her memorable virgin encounter with blueberry granola pancakes, and a recipe for scones studded with almond granola just caught my eye, so I might have to try adding some next time. A friendly reminder to be generous with your sprinklings of sugar: a sweet crunchy surface makes all the difference.
Blueberry Drop Scones
Adapted from the King Arthur Flour Blueberry Scones Recipe
— makes 8-10 scones —
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
6 tablespoons cold butter, cut into pieces
1 cup fresh blueberries
2 large eggs, beaten
1/4-1/2 cup maple syrup (or 1/4 cup sugar)
1/4 cup plain low-fat yogurt
1 teaspoon vanilla extract
2 tablespoons coarse sugar, for sprinkling on top
*Substitute 1 cup whole wheat flour for 1 cup of the all-purpose flour, if desired.
1. Preheat the oven to 400°F. Lightly grease a baking sheet, or line with parchment.
2. Whisk the dry ingredients in a bowl. Add the butter and use your fingers to work it into the dry ingredients till the mixture is unevenly crumbly. Gently mix the blueberries with the dry ingredients.
3. Stir together the eggs, yogurt, maple syrup, and vanilla extract. Add to the dry ingredients and stir very gently, just until combined. The dough will be quite moist, like cookie dough.
4. Use a 1/4-cup measure to scoop the dough onto the prepared pan, leaving an inch or two between scoops. Brush each ball of dough with a bit of milk or cream, and sprinkle with coarse sugar.
5. Bake the scones for 16-20 minutes, or until lightly browned and a toothpick inserted into a scone comes out dry. Remove from the oven and serve warm.