I recently visited England and naturally, I had to drink tea. The only way I drink tea is when it’s offered with little sandwiches, sweets, and scones. The British like to call this afternoon tea. When I had afternoon tea they served an enormous amount of food, way too much to be considered a “light meal”. First there were small sandwiches, four of them. Next, they brought out a dessert tray. On the top there were mini cakes, strawberry tarts, and small shots of jello, on the bottom there were scones served with clotted cream and strawberry preserves.
And of course being an ignorant American, I thought that the clotted cream was butter. No, clotted cream is not butter, clotted cream actually has less butterfat than butter. Despite being less rich and fatty than good ol’ butter, I still thought it was pretty damn good. I think I had a bit of an epiphany while I was eating that scone. Scones can be dessert, they can be breakfast food, they can be sweet, you can eat them with jelly (I REALLY like jelly, like a lot), they can be savory… The list goes on and on.
Once I was back in the states and had a kitchen to bake in, I had to make something. Of course it was scones. They’re not just amazing, but they’re also pretty basic. This recipe takes your classic scones and puts a bit of a twist on it by adding maple syrup and blueberries. I was a bit disappointed that the maple syrup flavor didn’t stand out after I baked the scones, but it did help provide a very subtle sweetness. The blueberries are great baked into the scones, as they get a little jammy when heated. I bet you can guess what I’m having for breakfast tomorrow.
Maple Blueberry Scones (Makes 6-8 scones)
1 1/2 cups all-purpose flour
1 tsp. baking powder (heaping)
1/4 tsp. baking soda
pinch of nutmeg
1/4 tsp. salt (heaping)
6 tbsp. cold butter (cut into cubes)
1 1/2 tbsp. maple syrup
1/3 cup milk
1 egg yolk
1/2 cup blueberries
Egg white for brushing on top of scones before baking
- Preheat oven to 400°F
- In a mixing bowl, mix together flour, baking powder, baking soda, pinch of nutmeg, and salt. Work the butter into the dry ingredients using a pastry cutter or your fingers. Stop once the mixture looks like a coarse meal.
- In a measuring glass, combine egg yolk, maple syrup, and milk and beat lightly with a fork. Add all to flour mixture, stirring enough to make a soft dough. Fold in the blueberries.
- Turn out onto a floured board and knead lightly. Roll or pat out into a 1-inch thickness. Cut into 2-inch rounds using a round cutter or cut into 2×2-inch squares. Reshape and roll dough to create more scones with excess scraps.
- Place on an ungreased baking sheet or slipat. Brush with lightly beaten egg white. Bake for 13-16 minutes or until golden brown on top. Serve warm. Scones are best the day they’re made, and though they can be frozen and lightly reheated in the oven if you need a future treat.
Adapted from Joy the Baker