Mini Blueberry Scones - Gourmet And Food
Ah, the joy of baking! There’s something magical about the aroma of fresh pastries wafting through the kitchen. I remember the thrill of my first baking adventure. I was knee-deep in flour, and somehow, amidst the chaos, I managed to whip up a batch of mini blueberry scones. They were simple but packed with flavor.
Since then, I’ve honed that original recipe into something fantastic, perfect for sharing with family and friends. Mini blueberry scones are quick to make and are a delightful addition to any breakfast table or tea time. Today, let’s explore this sweet treat in detail.
Servings 40
Calories 140kcal
Ingredients
- 1½ cups fresh blueberries: bursting with flavor and color
- 8 tablespoons salted butter: cold and cubed
- ½ cup whole milk or half-and-half: for richness
- 2¾ cups all-purpose flour: forms the base of the scone
- cup granulated sugar: for a hint of sweetness
- 2 large eggs: at room temperature
- 1 tablespoon aluminum-free baking powder: helps scones rise
- ¼ teaspoon fine sea salt: enhances flavors
- ½ teaspoon vanilla extract: adds depth
- ⅛ teaspoon ground cinnamon: a warm touch
- Turbinado sugar or regular granulated sugar, for sprinkling on top optional
Instructions
Step 1: Preheat Oven
- Start by preheating your oven to 400°F (200°C). A hot oven will help your scones rise beautifully and develop that coveted golden crust.
Step 2: Prepare the Baking Sheet
- Line a baking sheet with parchment paper. This will prevent sticking and help with cleanup later.
Step 3: Mix Dry Ingredients
- In a bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon. This ensures that the baking powder is evenly distributed.
Step 4: Incorporate the Butter
- Add the cold, cubed butter to your dry ingredients. Using a pastry blender, fork, or your fingers, mix until the mixture resembles coarse crumbs. You want to see small lumps of butter—that’s essential for flakiness.
Step 5: Combine Wet Ingredients
- In another bowl, whisk together the eggs, milk, and vanilla extract. Once combined, pour this into your flour mixture. Mix gently to combine; don’t overwork the dough.
Step 6: Add Blueberries
- Gently fold in the blueberries. If you’re using frozen blueberries, no worries—just be careful not to crush them.
Step 7: Shape the Scones
- Turn the dough out onto a lightly floured surface. Pat it into a rectangle about 1 inch thick. Use a knife or a bench scraper to cut the dough into small squares or triangles. Remember, they’ll spread a bit in the oven!
Step 8: Bake
- Transfer the scones to your prepared baking sheet. Brush the tops with a bit of milk for shine and sprinkle with Turbinado sugar if desired. Bake for 15-20 minutes, or until they are golden brown.
Step 9: Cool and Serve
- Once baked, allow them to cool slightly on a wire rack. This step helps retain that lovely texture. Serve warm or at room temperature.
Notes
Here are my best tips to ensure your scones turn out perfectly:
- Don’t Overmix: Mix gently to keep those scones tender. Overworking the dough can lead to tough scones.
- Keep Ingredients Cold: Work quickly with cold ingredients. This helps maintain the butter’s shape in the dough, which is crucial for that flaky texture.
- Use a Kitchen Scale: For precision, especially when measuring flour. Too much flour can ruin your scone game.
- Experiment with Flavors: Try adding lemon zest or almond extract for a fun twist on the classic flavor.
- Freeze for Later: If you want to prepare in advance, you can freeze uncooked scones. Just pop them in the oven straight from the freezer, adding a couple of extra minutes to the baking time.