I wasn’t really a fan of scones. Most of the ones I’ve had were hard and dry- more like sweetened biscuits. Part of me always wondered if maybe I just hadn’t had a good one- I mean every bakery seems to sell them so someone must like them. I had found a recipe for Blueberry Cream Scones from Bon Appetit’s Claire Saffitz and wanted to try it out, hoping to turn myself into a scone convert. During one of our shopping trips, I’d asked my parents to grab a bag of frozen blueberries. Unbeknownst to me, they ended up buying the largest (and only) bag they had. I hoped the recipe was a success so I could put all those blueberries to use- and hopefully clear up some freezer space.
The recipe itself is quite simple and easily something I’d recommend for any new bakers out there. It starts by zesting some citrus into a bowl of granulated sugar. The recipe calls for lemon, however I ended up using an orange as it was all they had. The swap turned out great- so much so that I now make them all the time with oranges. That zesty sugar gets mixed together with all purpose flour, salt, baking powder and oats. The oats really give this nice texture and bite. You then whisk together the wet ingredients which is just some honey and heavy cream. Surprisingly, there’s no butter in the recipe and frankly it’s not missed. The cream really gets that fluffy texture on the inside that pushes the scones away from biscuit territory and more into a luscious pastry. The wet and dry are mixed together with a fork until shaggy (a technical term) before frozen blueberries are folded in. Now certainly you can use fresh, however I like the ability to use frozen. Here in Guam, nearly all of the produce is shipped in, and therefore isn’t as ripe as you’d get them in the states. Berries, in particular, are a lot more tart than usual and are notoriously expensive. Frozen berries, on the other hand, are far more accessible and, because they’re picked at peak ripeness, they give a lot more flavor than the fresh ones. Once the mixture is combined, it’s spread onto a work surface and coaxed into a 1” high square with your hands. This recipe is so simple, you don’t even need to break out your rolling pin! It then gets brushed all over the top with egg wash and then sprinkled with the remaining oats and sugar. Claire then demonstrates this cool technique of cutting the dough square into four quadrants and then each in half diagonally, to create 8 perfect triangles- genius I say! The scones are placed on a parchment lined baking sheet and baked until golden brown and bursting with flavor.
At first bite, I became a believer. These scones are crisp on the outside from that sugary oat mix but have a wonderful fluffiness and moist texture. You also get those juicy blueberries that burst in your mouth with every bite. One thing I really love about this recipe is how versatile it is. I’d made dessert boxes for my aunties for Mother’s Day, and one of them had enjoyed them so much, she placed an order and even asked if I could make other flavors. I ended up experimenting with frozen raspberries and lemon zest, even throwing in some white chocolate chips to balance out the tart flavors. That variation was a success and now I’m even more excited to see what flavorful combos I can come up with.
Full Recipe | Method by Claire Saffitz of Bon Appetit: