Another blueberry recipe...I just can't get enough blueberries, there's just SO many different things to bake with them!
I bought a mini scone pan at William Sonoma a little while ago, and wanted to use it. And when I saw this recipe at the pastry studio I of course was already in my kitchen getting it out.
The original recipe is just a plain scone, is not made into mini scones, and of course, I added blueberries to it. They came out very very good. Everything you'd expect in a great quality, bakery-type scone.
The recipe also has other additions you could add to the batter such as raisins, or currants etc., but I chose blueberries!
I highly recommend trying these,(even if you dont have a mini scone pan), if you're a scone lover. A really great way to start off your day!
Blueberry Cream Mini Scones
adapted from Pastry Studio
2 cups flour
1 tblsp. baking powder
1/2 tsp. salt
1/4 cup sugar
1 cup fresh or frozen blueberries
1 1/4 cup heavy cream
1 tblsp. melted butter for brushing tops
sugar for sprinkling tops
Preheat oven to 425F. Grease mini scone pan.
Sift or whisk together flour, baking powder, salt and sugar in a mixing bowl. Stir in blueberries if using. Add cream, and gently stir with a fork. Stop mixing when it starts to come together and the cream seems fairly absorbed. Be careful not to overmix. The dough will look loose and lumpy and not like a finished dough.
Pour the dough onto a lightly floured work surface. Flour your hands a bit, and using a very light touch begin to gather into a 9'' circle. It will come together just enough to look like it might work. Do not handle very much to achieve maximum tenderness!
Carefully place the dough into each scone mold, and gently press down, so it fits evenly.
Brush the tops with a little melted butter, and a light sprinkle of sugar.
Bake for 15 minutes or until they are golden. Serve immediately with your choice of jam, coffee, or whatever you love to eat your scones with!