the best blueberry scones
(1 rating)
This is the "Cafe Louisa's Blueberry Scone" recipe. The Cafe Louisa is located in my home town, Montgomery, AL. Before I retired, several of my co-workers and I would go to The Cafe Louisa just to have their blueberry scones. One day while we were there, they had a magazine on our table with a write up about the cafe and with their Blueberry Scone recipe in it. I made this several times for my fellow co-workers. This was a requested recipe. I retired in November 2010 and moved to GA. I brought this wonderful recipe with me. Everything optional are my tweaks to the recipe. Enjoy!
(1 rating)
yield
6 serving(s)
prep time
15 Min
cook time
35 Min
method
Bake
Ingredients For the best blueberry scones
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3 call purpose flour
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1/3 csugar
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1/4 cnon fat dry milk
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3/4 tspsalt
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1 Tbsporange zest, fresh (optional)
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4 ozbutter, cold (very cold), diced
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2eggs
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1 tspvanilla extract
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1 Tbspbaking powder
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1 chalf and half (i have used 1/2 cup 2% milk with 1/2 cup heavy cream)
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1 cblueberries
- EGG WASH
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1egg
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1/4 cheavy cream
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coarse sugar (optional)
How To Make the best blueberry scones
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1Preheat oven to 350 degrees.
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2NOTE: The first thing I do is to dice the butter and then I put it in the freezer while I prepare the other ingredients. I was told at the Cafe Louisa that this is the trick to a nice flakey scone.
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3Combine the flour, sugar, dry milk, salt and baking powder in a bowl; add orange zest if desired.
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4Cut diced butter into dry ingredients.
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5Whisk together the eggs, vanilla and half and half; add to dry ingredients. Fold in blueberries. Work with hands to keep from crushing the blueberries. Pat into round pan; cut into six wedges; egg-wash. NOTE: I sprinkle a surface with flour and pat dough into a 9 to 10-inch circle and cut into 6 to 8 wedges. If you cut 6 wedges, they will be very large wedges. Bake for approximately 35 minutes.
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6EGG WASH: Whisk together egg and cream and brush on top of scones. Sprinkle with sugar if desired
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