Recipe: Maple Blueberry Scones

Yes, this is another breakfast/brunch recipe. No, these are not more pancakes. They’re scones!

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This recipe is a mash-up of smitten kitchen’s oat and maple syrup scones and Joy the Baker’s maple blueberry scones (thanks, ladies, for the inspiration). With lots of fresh-picked blueberries hanging around in the fridge, I thought I’d try my hand at healthy-ish blueberry scones. I have made scones before and they have been well-received. When I saw the two maple scone recipes, I though I could probably combine elements of each to make oat-y, maple-y, blueberry-y scones.

It worked. These scones have a nice crunch from the cornmeal and whole wheat flour. They’re not too salty and not too sweet. The blueberries burst with juice. The scones are deliciously crumbly — you might even have to eat them with a fork. They disappeared really fast on a Wednesday morning with four people in the house.

I baked mine from frozen so had them in the oven for a full 25 minutes; my mom thought they were perfect, but my dad and I agreed they were a touch on the dry side and would’ve been better with 22 minutes of baking. If you bake them fresh, you might want to take them out closer to 20 minutes. You could totally make these with raspberries or even blackberries. Or no berries at all (but that wouldn’t be much fun, would it?).

Maple Blueberry Scones (inspired by smitten kitchen & Joy the Baker — makes 9 generous scones)

Ingredients

  • 1.5 cups white flour
  • 1/2 cup whole wheat flour
  • 1/2 cup quick oats
  • 1/4 cup cornmeal
  • 1 tbsp baking soda
  • 1/2 tsp salt
  • generous grating of nutmeg
  • 1/4 tsp allspice
  • 3/4 cup (12 tbsp) unsalted butter, chilled & cubed
  • 1 egg
  • 1/4 cup maple syrup
  • 1/2 cup buttermilk
  • 1 cup fresh blueberries

Procedure

  • Preheat the oven to 400F (200C) and grease a cookie sheet.
  • In a large bowl, whisk together the dry ingredients (through allspice). Work in the butter with your fingers until the mixture resembles a coarse meal.
  • In a separate bowl, whisk together the egg, syrup, and buttermilk. Stir into the dry mixture.
  • Carefully fold in the blueberries.
  • Take generous blobs in your hands and form scone-shaped rounds. Place them on the baking sheet and bake for 20-23 minutes. Eat warm and spread with butter.

Enjoy!

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