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Maple Blueberry Scones

March 3, 2013 by Joy the Baker 146 Comments

maple blueberry scones

This is an exercise in restraint.  I made Blueberry Scones without bacon, without lemon zest, without goat cheese, without toasted coconut flakes, without white chocolate chips.

Ok… the more things I mention, the more things I want to shove into these precious breakfast treats.  No, Joy.  Just let a Blueberry Scone be what it is.

I have a history of additions as evidenced by these Feta and Chive Sour Cream Scones and Peach Cobbler Scones (ooh summer…).

maple blueberry scones

Ps.  Ok… so I added a bit of maple and a touch of nutmeg to these biscuits.  These aren’t fancy additions… they’re mostly staples in my life.  I carry a jar of maple syrup in my purse.  I have nutmeg in my pocket.  Totally normal.  No big deal.

maple blueberry scones

Once you’ve made one scone, you’ve made them all.  That’s almost true.

This is where we marry cold butter and dry ingredients.  I use my fingers to break the butter up into the flour.  Maple syrup and buttermilk are on the sidelines for future support.

maple blueberry scones

While breaking the butter into the flour, I realized I forgot an egg.  Ok… I also forgot to add salt.

This was pre-coffee scone making.  That’s just begging for disaster.

maple blueberry scones

Wet ingredients are combined with dry ingredients.  A big spoon will bring it all together.

maple blueberry scones

I splurged on fresh blueberries (yea… sometimes this feels like a splurge) for this recipe.  You can totally use frozen blueberries, just make sure to thaw and drain them first.  Also, with frozen berries, your scones might be a bit more blue.

maple blueberry scones

After a bit of kneading, the scone dough comes together.  I leave the rolling pin in the kitchen.  Just pressing with my fingers does the job.  This is a blessing on mornings when baking comes before caffeine.

maple blueberry scones

Round cutters.  Round scones.  Blueberries everywhere.

maple blueberry scones

You know how Jennifer Aniston looks effortlessly beautiful in just a jeans and t-shirt?  It’s true.  Think about it.  She’s gorgeous.  These scones rival her fresh face in tender deliciousness.  They’re earnest, are studded with blueberry pockets, and are most tremendous served warm with jam.

Also, a quick FYI… yea, people are still talking about Jennifer Aniston.  Be cool.  Get at these scones.

Maple Blueberry Scones

makes about 12 scones

Print this Recipe!

3 cups all-purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

pinch of freshly grated nutmeg

3/4 teaspoon salt

3/4 cup cold unsalted butter, but into small cubes

1 large egg, lightly beaten

2 tablespoons pure maple syrup

3/4 cup cold buttermilk

1 cup fresh blueberries (you can used thawed and drained berries from the freezer although the scones will have a more purple color)

3 tablespoons buttermilk for brushing the tops of the scones before baking

granulated sugar for sprinkling on top before baking

Place a rack in the upper third of the oven and preheat oven to 400 degrees F.  Line a baking sheet with parchment paper and set aside.

In a mixing bowl, sift together flour, baking powder, baking soda, pinch of nutmeg, and salt.  Cut in butter (using your fingers or a pastry cutter) until mixture resembles a coarse meal.  Work the butter into the dry ingredients until some of the butter flakes are the size of peas and some are the size of oat flakes.    In another bowl, combine egg, maple syrup, and milk and beat lightly with a fork.  Add to flour mixture all at once, stirring enough to make a soft dough.  Fold in the blueberries.

Turn out onto a floured board and knead about 15 times.  Roll or pat out into a 1-inch thickness.  Cut into 2-inch rounds using a round cutter or cut into 2×2-inch squares.  Reshape and roll dough to create more scones with excess scraps.    Place on an ungreased baking sheet.  Brush lightly with buttermilk and sprinkle with granulated sugar.   Bake for 15-18 minutes or until golden brown on top.  Serve warm.  Scones are best the day they’re made, and though they can be frozen and lightly reheated in the oven if you need a future treat.    

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Reader Interactions

Comments

  1. bakerkat

    March 4, 2013 at 4:16 am

    They look so yummy. Great pictures too.

    Reply
  2. Vickie

    March 4, 2013 at 3:57 am

    oooh, they look wonderful, I’ve been thinking about scones…

    Reply
  3. Averie @ Averie Cooks

    March 4, 2013 at 2:08 am

    Love that you made them free from zest, bacon, coconut, etc. and just kept them pretty a la natural. Blueberries and maple sound like all you need – and they’re beautiful!

    Reply
  4. Dayanna

    March 4, 2013 at 2:04 am

    these look amazing and with a cup of early grey … too good!!! I have all the ingredients except buttermilk… do you think i could get away with using greek yogurt instead (it needs to be used up)?

    Reply
    • Dana

      March 4, 2013 at 8:08 am

      I always use yogurt in scones. I think it makes them fluffier. Just thin it out a little with milk!

      Reply
  5. Lexi {Whisking It}

    March 4, 2013 at 1:31 am

    These look too fantastic! And I have a cup of blueberries in my fridge… was looking for something to do with them Yuummy.

    Reply
  6. Melanie

    March 4, 2013 at 1:18 am

    Lurve scones. Easier to make than you’d think from the taste and on a rainy Sunday morning with fresh jam and a pot of tea? Perfection. Can’t wait to try these. But I might add the bacon;)

    Reply
  7. Edina

    March 4, 2013 at 1:13 am

    They look so delicious and I love your pictures… Great job!

    Regards!

    Reply
  8. marissa @ the boot

    March 4, 2013 at 12:44 am

    sometimes less is more! these look heavenly! :)

    Reply
  9. Inspirowane smakiem

    March 4, 2013 at 12:40 am

    So yummy. I’m dreaming of the summer and all of this delicious fruits all over me!

    Reply
  10. Jenny

    March 4, 2013 at 12:34 am

    I have all the ingredients for this! Loooks lovely.

    Reply
  11. Jen

    March 4, 2013 at 12:06 am

    Hello Monday breakfast!

    Reply
  12. Holiday Baker Man

    March 3, 2013 at 11:51 pm

    Just the right amount of everything in this recipe.. It’s on the list for next Sunday! Thanks

    Reply
  13. Angela @ the fairy bread chronicles

    March 3, 2013 at 11:50 pm

    i adore scones, i have been known to eat them for every meal of the day :) the marriage of blueberries and scones is a celebrated one in my books!

    Reply
  14. Kim @ Soliloquy Of Food & Such

    March 3, 2013 at 11:29 pm

    You are the master…baking before coffee….these golden blueberry scones….**she bows her head and waves her arms up & down** I’m not worthy.

    Reply
    • Chineka @ Savor the Baking

      March 8, 2013 at 9:03 am

      My husband would love these. He is always talking about scones..lol

      Reply
  15. Laura (Tutti Dolci)

    March 3, 2013 at 11:28 pm

    Love these scones, I think I want them for Monday breakfast!

    Reply
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