Enjoy a fresh and crunchy blueberry scone in no time!
I know you guys love scones, and so do I so that’s great. I thought about writing this recipe before summer’s end for you to know how to enjoy blueberry scones a little longer. With this scones’ recipe Summer can last all year long because you don’t need fresh blueberries or to use frozen blueberries like for my Low-fat Blueberry Cake. Because it’s made with blueberry yogurt.
Why I Chose Blueberry Yogurt
Blueberry yogurt is a great way to have a scone fluffy and crunchy. As yogurts are usually a little thick but not too much, a little liquid but not too much, it is perfect. It is a balance between milk and fresh cream (very thick cream) usually used for scones, but not often in the same time in a recipe. For these scones you don’t have to choose between the two, you can have both thanks to the yogurt. And of course if you want a blueberry scone, it’s best to use a blueberry yogurt 😉 We usually see scones with blueberries in it, I wanted to change that a little and that’s how I came to this recipe.
The recipe is pretty easy if you are familiar with scones making:
Flour + Baking powder
Cold butter (don’t have to be frozen cold) rubbed in the flour mix
Incorporate the liquid ingredient and mix with a wooden spoon or rubber spatula
For the shape of the scones, as I wanted only two, I chose to make a rectangle and then cut in half. I think it is the easiest way to have two beautiful rising scones as the contact between them helps them rise but feel free to use the technique you prefer.
Don’t forget to fold your rectangle a few times before your final rectangle shape, to create layers and have flaky scones. That’s what we all want, don’t we?
Fall Scones {For Two}
This recipe makes two gorgeous crunchy and flaky scones. With their rustic look and nutty smell, they are like Fall for breakfast.
Ingredients
- 23 g all-purpose flour 2 tbsp -leveled-
- 6 g cake flour -or all purpose-flour- 1 tsp
- 5 g whole-wheat flour 1 tsp
- 25 g oats 1/4 cup
- 1/3 tbsp baking powder
- 3 g cold unsalted butter 1/2 tsp
- 40 ml buttermilk 1.35 fluid ounces
- 15 g walnuts pieces 0.5 ounces
Instructions
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Preheat the oven at 420°F (220°C) and grease a silicon mat or prepare a parchment paper in a baking mat.
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In a little bowl, mix the flours, oats and baking powder.
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Add the cold butter in little chunks and rub it with your hands.
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Fold in the buttermilk and walnut pieces with a rubber spatula mix everything until well incorporated but don't overmix. When a dough forms, you can (and should) finish with your hands.
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Sprinkle your parchment paper with sugar and begin to work and shape your dough.
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Shaping
Form a rectangle shape and flatten with your (floured if you want to be absolutely sure it doesn't stick but I don't use flour) hands. Fold the widths and then the lengths; Flatten with your hands and turn back your dough. With a sharp knife, cut the dough in two but don't pull the scones away from each other.
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Bake for 10-12 minutes or until golden brown.