Recipe by Sourdough Brandon for Wyman’s
Serving: Makes 6 large scones or 8 medium scones
- ¾ cup (105g) Wyman’s frozen wild blueberries
- 2 cups (240g) all-purpose flour
- ½ cup (60 g) spelt flour (or whole wheat flour)
- ½ cup (100g) sugar
- 1 teaspoon cinnamon
- ¾ teaspoon salt
- 1 tablespoon baking powder
- ½ cup (1 stick; 113g) unsalted butter
- ¾ cup (180g) heavy cream + 2 TBS for brushing
- 2 tsp vanilla
- Optional: Demerara or Turbinado raw sugar for topping
- Prepare a baking sheet with a piece of parchment or a reusable silicone baking mat. Set aside.
- In a medium mixing bowl, whisk together the dry ingredients (flours, sugar, cinnamon, salt, and baking powder).
- Cut the cold stick of butter into small cubes with a bench scraper or butter knife. Add the cubes of butter to the mixing bowl and coat the cubes with the dry ingredients. With your hands, smash the individual cubes of butter with the dry ingredients until they are thin and the size of walnut halves. You can use a pastry cutter if you prefer. If you notice the butter getting warm or melting at any point, transfer to a refrigerator for a few minutes to firm up.*
- Whisk heavy cream and vanilla together in a liquid measuring cup. Slowly drizzle in the heavy cream/vanilla mixture into the mixing bowl and gently toss with a fork. Soft clumps should begin to form but the dough will still be very dry.
- Once all of the heavy cream mixture is added, lightly toss in the frozen blueberries.** Gently squeeze the dough together until it barely starts coming together into a ball.
The dough might still appear very dry. That’s okay! The blueberries will release more moisture as they thaw and the scones are baked.
- Turn out the dough onto a lightly floured surface and gently shape and pat the dough together into a ¾” thick round. If a blueberry rolls away, just press it on top of the dough. With a floured 2 ½”- 3” biscuit cutter, cut out scones into circles and transfer to the parchment lined baking sheet. Shape another scone or two with any remaining scraps. If you prefer wedges, use a bench scraper to cut out evenly sized wedges. Place the baking sheet with scones in a freezer for at least 30 minutes to rest.
- While the scones are in the freezer, preheat the oven to 400 degrees F.
- After the scones are solid and the oven is preheated, lightly brush the tops of the scones with heavy cream and sprinkle tops with demerara or turbinado raw sugar.
- Transfer the scones to the oven and bake for 20-25 minutes until the tops and edges are golden brown. Cool completely. Scones are best eaten day-of but will keep for two days at room temperature. Reheat in a toaster oven or oven.
*The key to good scones is keeping all of your ingredients cold throughout the process and not overmixing your dough. Like biscuits or pie dough, move quickly as you work.
**Keep the blueberries frozen right up until you need them as they will release their juices as they thaw.