These tender and flakey blueberry scones are made with frozen blueberries and fresh milled flour. Perfect for a special brunch or breakfast, and so tasty with a cup of tea!
Tips for making scones with fresh milled flour
First, Make sure your flour is milled very fine. You want the texture of your freshly milled flour to be just as fine and soft as the texture of store bought all purpose flour. This will keep your scones nice and flakey, and will help them have a beautiful texture!
Second, Weigh fresh milled flour instead of using a measuring cup. I do include standard measurements for this recipe, but if you really want to make sure that your scones turn out, I would highly recommend using a kitchen scale and weighing your flour to ensure that you have the proper amount!
Third, use frozen butter. Grating frozen butter with a cheese grater is the BEST way to turn out flakey, tender scones. It may seem like too much extra effort, but trust me on this one! It makes scones so much less intimidating to have a fool proof method like this. Another recipe that uses this method are these cranberry orange scones.
Blueberry Scones with Frozen Blueberries
Frozen blueberries are used in this recipe, which is so convenient. Not only are you able to make these any time of the year, whether blueberries are in season or not, but the frozen berries also help keep the dough cold, thus producing a more flakey scone.
Although I haven’t tried it yet, I’m quite certain you could make these with fresh blueberries in place of the frozen blueberries. Let me know in the comments if you give this a try!
What type of wheat should I use to make scones?
I used hard white wheat berries to make the fresh milled flour in this recipe. Both hard white wheat, soft white wheat and other wheat varieties such as einkorn are great options for things like cookies, muffins, and biscuits! Since scones are very similar in texture and technique to biscuits, I knew that soft white wheat would be a great choice.
Soft white wheat and hard white wheat both have a milder flavor than hard red wheat, which is excellent for things like dinner rolls and sandwich bread. I like to have at least both soft white wheat and hard red wheat on hand so that I can easily use the flour that best suits my needs at the time.
Ingredients:
2 1/4 cups Fresh Milled Flour (245g)
1 Tbsp. Baking Powder
1/2 tsp. Salt
1/2 Cup Salted Butter (Frozen)
1/3 Cup Sugar (Plus extra for dusting)
1/2 cup Heavy Cream
1/4 Cup Lemon Juice
2 Tbsp Water*
1 Cup Frozen Blueberries**
How to make blueberry scones with fresh milled flour:
Preheat your oven to 400
In a medium mixing bowl, combine the freshly milled flour, salt, baking powder, and 1/3 cup sugar. Mix thoroughly.
Next, take the frozen butter and use a cheese grater to grate the butter directly into the flour mixture. Toss lightly to mix it into the flour.
Add in the heavy cream and lemon juice and mix together until it’s just coming together, but still very shaggy (be careful not to over-mix). If it’s much too dry, go a head and add the 2 tbsp water.
Lastly, add in the frozen blueberries and mix once or twice.
Pour the shaggy dough out onto a piece of parchment paper and flatten it out slightly, then fold it over onto itself. Repeat this process 3 times.
Shape the dough into a circle and flatten it to about 1.5-2 inches tall. Move the parchment paper onto a baking sheet. Cut the dough into 8 equal pieces, as if cutting a pie, and spread out the scones so that they have at least two inches between them. At this point, you can sprinkle the tops of the scones with course sugar for a nice finish.
Bake at 400 for about 20 minutes, or until golden brown on top.
Notes
*You may or may not need the two tablespoons of water. After you’ve added the heavy cream and lemon juice, check and see if your dough will hold together (it should still be somewhat shaggy). If it’s too dry, add the water also.
**Increase the blueberries by 1/2 cup if you like a lot of blueberries!
Store these scones in an airtight container in the refrigerator. They will stay fresh in the refrigerator for 4-5 days, or you can freeze them for up to 3 months.
Blueberry Scones with Fresh Milled Flour
These tender and flakey blueberry scones are made with frozen blueberries and fresh milled flour. Perfect for a special brunch or breakfast, and so tasty with a cup of tea!
Ingredients
- 2 1/4 cups Fresh Milled Flour (245g)
- 1 Tbsp. Baking Powder
- 1/2 tsp. Salt
- 1/2 Cup Salted Butter (Frozen)
- 1/3 Cup Sugar (Plus extra for dusting)
- 1/2 cup Heavy Cream
- 1/4 Cup Lemon Juice
- 2 Tbsp Water*
- 1 Cup Frozen Blueberries**
Instructions
Preheat your oven to 400
In a medium mixing bowl, combine the freshly milled flour, salt, baking powder, and 1/3 cup sugar. Mix thoroughly.
Next, take the frozen butter and use a cheese grater to grate the butter directly into the flour mixture. Toss lightly to mix it into the flour.
Add in the heavy cream and lemon juice and mix together until it’s just coming together, but still very shaggy (be careful not to over-mix). If it's much too dry, go a head and add the 2 tbsp water.
Lastly, add in the frozen blueberries and mix once or twice.
Pour the shaggy dough out onto a piece of parchment paper and flatten it out slightly, then fold it over onto itself. Repeat this process 3 times.
Shape the dough into a circle and flatten it to about 1.5-2 inches tall. Move the parchment paper onto a baking sheet. Cut the dough into 8 equal pieces, as if cutting a pie, and spread out the scones so that they have at least two inches between them. At this point, you can sprinkle the tops of the scones with course sugar for a nice finish.
Bake at 400 for about 20 minutes, or until golden brown on top.
Notes
*You may or may not need the two tablespoons of water. After you've added the heavy cream and lemon juice, check and see if your dough will hold together (it should still be somewhat shaggy). If it's too dry, add the water also.
**Increase the blueberries by 1/2 cup if you like a lot of blueberries!
Store these scones in an airtight container in the refrigerator. They will stay fresh in the refrigerator for 4-5 days, or you can freeze them for up to 3 months.
Nutrition Information:
Yield:
8Serving Size:
1 SconeAmount Per Serving: Calories: 302Total Fat: 17.8gSaturated Fat: 10.9gCholesterol: 51mgSodium: 240mgCarbohydrates: 34.4gFiber: 4.3gSugar: 10.3gProtein: 4.8g
Nutrition information isn't always accurate.
Save it for later!
Leave a Reply