Mini Blueberry Scones

If a blueberry muffin, a southern-style biscuit, and a bakery scone were able to somehow combine forces and create one scone of awesomeness, this would be it. Here is its story.

I went to Trader Joe’s yesterday and, like most trips there, was enamored by the shiny displays of inexpensive, very ripe, bulk produce. 1.5 lbs of blueberries for $4.99? I’ll take it!

Whenever this happens, I inevitably face reality and realize that I actually have to USE the very ripe bulk produce. And quickly, before it goes bad. And so, these blueberry scones were born. And it was good. (really good.)

I was inspired to make blueberry scones after perusing one of my favorite blogs, pinch of yum. This is adapted from her recipe, as well as from Tyler Florence.

Before you ask: no, these do not follow my normal real food rules- they contain white flour and sugar. I’m more of a 95% real food girl, not 100% (I’d go crazy if I did anything 100% of the time!) 

Most scone recipes call for heavy cream and unsalted butter. I didn’t have either, so I used whole milk and salted butter. Confession: I use salted butter very frequently for baking.

(GASP!!! SHOCK!!! THE HORROR!!!!)

It hasn’t stopped me from eating 3 of these scones since they came out of the oven.

Wait…. 4. Yum.

The result was a very fluffy scone that was salty-sweet and very moist. And, it was fairly easy to make!

Mix together two cups of all-purpose flour with 1 tablespoon of baking powder, 2 tablespoons of sugar, and 1 teaspoon salt.

Did you know that unlike many other pantry items, baking powder has a very short shelf life? If yours is over 6 months old, you should replace it. If you use old baking power for this recipe, the scones will not rise properly.

Cut in 5 tablespoons cold butter (you pick- salted or unsalted), cut up into small chunks, using a pastry cutter. If you are impatient, you can do this process in your food processor.

When I did this, I moved the bowl around in a circle with one hand while using the pastry cutter with the other to mix along the edges as the bowl moved, until the mixture resembled coarse crumbs. It does take a little while, but it’s easy to do (and great exercise, if you ask me!).

Add the blueberries and stir gently in. Be careful not to mash them- you will stain the dough purple (but if you do, it will still taste delicious).

Make a well in the center and add 1 cup of whole milk (or heavy cream, if you have it); fold to just incorporate. You don’t want to over-mix here, or the scones will be tough and dry.

The dough will be very sticky. That is OK. This is where it gets messy, so get your messy boots on and let’s get started. It’s worth it- I promise.

Flour your working surface liberally and scoop the dough out. Flatten it out using well-floured hands until it is about 1/2 an inch thick. Careful not to pop any blueberries!

Now, you can cut the scones into whatever shape you want. I chose triangles. Sort of. These scones came out “rustic,” meaning misshapen.

But I did get some very pretty triangular scones out of it by cutting strips in the dough and triangles from cutting diagonally across the strips. I made mini scones by making each triangle only about 1 inch wide.

Place on a parchment covered baking sheet. Brush each scone with some more milk (or heavy cream) and sprinkle the tops with turbinado sugar (this will make them like yummy sugary blueberry muffin tops!).

Bake at a 400 degree oven for approximately 15 minutes, or until they turn golden-brown.

You’re supposed to eat scones at room temperature, but that didn’t stop me from trying one (OK, two) right away.

Freezer directions: If my grandmother were still alive, she would have put some of these straight into a freezer bag and frozen some for when guests popped by. If you want to freeze them, they will be good for up to 6 months. Microwave them to thaw for only 20-30 seconds.

Mini Blueberry Scones

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3 from 2 votes

Mini Blueberry Scones - these are fluffy, moist, and biscuit-like. Made with fresh blueberries and freezable!

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Prep Time20 mins

Cook Time15 mins

Total Time35 mins

Course: Pastry

Cuisine: English

Servings: 36 scones

Calories: 50kcal

Author: Elizabeth Lindemann

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 2 tablespoons sugar
• 5 tablespoons butter cut up into small cubes
• 1.5 cups fresh blueberries
• 1 cup milk plus more for brushing
• turbinado sugar for sprinkling on top, optional

Instructions

• Mix together the flour, sugar, salt, and baking powder.
• Cut in the butter using a pastry cutter or food processor, until the mixture resembles coarse crumbs.
• Add the blueberries; stir carefully so you don't pop any.
• Make a well in the center of the mixture and add the milk; stir just to incorporate (be careful not to over-stir!)
• Turn dough out onto well-floured surface and flatten carefully using well-floured hands, until about 1/2 inch thick.
• Cut the dough into small triangles, circles, squares, or any shape you desire.
• Place on parchment covered baking sheet at least an inch apart.
• Brush the tops of each scone with milk and sprinkle with turbinado sugar.
• Bake at 400 degrees F for approximately 15 minutes, until golden brown.

Notes

• Freezer directions: these can be frozen in an airtight container or plastic bag for up to 6 months. To thaw, microwave for 20-30 seconds.
• The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.

Nutrition

Calories: 50kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 82mg | Potassium: 55mg | Fiber: 1g | Sugar: 2g | Vitamin A: 63IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg

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