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FRidge Bakery- Blueberry Scones

This recipe comes from the one and only Chef Ron and the Forest Ridge Kitchen!





The infamous Blueberry Scones! Crips on the outside and soft and moist on the inside. Enjoy with jam, honey, or all by themselves. This recipe is very versatile, get creative! Add strawberries or make them savory with bacon and cheddar cheese.


You will need:

3 3/4 Cups All-purpose flour

1/2 Cup cake flour

3/8 Cup Granulated Sugar (1/4 cup if making savory scones)

1 Tablespoon + 3/4 Teaspoon baking powder

3/4 teaspoon kosher salt

1/2 cup unsalted butter, cubed & at room temp

1 1/2 cups heavy cream

1/2 cup buttermilk

1 cup frozen blueberries


1/2 cup powdered sugar

water


For the Scones

(Heat oven to 350 F)

  1. in a large bowl combine flours, sugar, baking powder, and salt. Mix until thoroughly combined.

  2. Add in butter. Using a pastry cutter or your fingers, smoosh the butter until you have pea sized lumps

  3. Add in cream and buttermilk. Mix until combined making sure to scrape the bowl as you go to get all the flour. If the dough seems dry, add a splash more cream.

  4. Gently stir in frozen blueberries

  5. Scoop or shape by hand into 1/4 cup balls

  6. Bake at 350 for 15-20 minutes or until slightly golden brown

For the Glaze:

  1. In a small bowl combine all the powdered sugar and a splash of water (you wont need much). Aim for a slightly runny consistency, not thick like cake frosting.

Apply the glaze when the scones are still warm. Let cool and enjoy!


Prep: 30 minutes

Bake: 15-25 minutes

Yield: 18 scones


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