Blueberry Scones

Scones for the Queen

Duchess of Bedford is thought to have begun the British ritual of an afternoon snack, sometime in the early 1840s. The Duchess was tired of feeling famished in the middle of the afternoon and thought a little snack, with tea, would be just the thing. The tradition of eating a light meal with company in the middle of the day became firmly entrenched in British national life. During the early years of Queen Victoria’s reign, the United Kingdom was desperate for rituals of comfort and domesticity. Afternoon tea and scones were just what they needed.

How to Prepare Blueberry Scones

I always premeasure all need ingredients before getting started. Timing is crucial, especially when baking, so it's much more efficient if you measure ahead of time. It saves you from stopping during the process to measure. So, the first thing I did was premeasure all ingredients.

To get started, I preheated my oven to 400 degrees F. and lined a large baking pan with parchment paper. I lightly tossed the two cups blueberries in flour. That way they will stay separated when you mix them in with the dough.

In food processor, pulse 3/4 oats until finely ground. Add flour, sugar, baking powder, baking soda and salt and pulse to combine. Add cold butter and pulse until course crumbs form. The butter will began melting as you work with it and melted butter doesn't work well with baking. Measuring ahead is paying off.

Transfer flour mixture to large bowl. Stir in blueberries, ginger, lemon zest and remaining 3/4 c. oats. Stir in buttermilk. With floured hands, gently knead until dough just comes together; do not overwork (dough will be sticky). Overworking dough causes the butter to break down/melt.

On floured surface, pat dough into 12" by 3" loaf. Cut into 4 squares; then cut each diagonally in half to form 8 triangles.

With spatula, transfer scones to prepared baking sheet, spacing 2 inches apart. Brush with buttermilk and garnish with oats. 

Bake 20 to 25 min. or until golden brown. Transfer to wire rack; let cool.

The Queen Bee says, "Scones are best served, to queens, with tea."

Recipe 

1 1/2 c. old fashioned (rolled) oats, plus more for topping

2 c. all-purpose flour

1/2 c. sugar

1 tsp. baking powder

1tsp. baking soda

1/2 tsp. salt

1/2 c. butter (1 stick), cut up, very cold

2 c. of blueberries

1/4 c. candied ginger, finely chopped

2 tsp. finely grated lemon zest

3/4 c. low-fat buttermilk

1. Preheat oven to 400 degrees F; line large baking sheet with parchment paper.

2. In food processor, pulse 3/4 cup oats until finely ground. Add flour, sugar baking powder, baking soda and salt and pulse to combine. Add cold butter and pulse until course crumbs form.

3. Transfer flour mixture to large bowl. Stir in blueberries, ginger, lemon zest and remaining 3/4 c. oats. Stir in buttermilk. With floured hands, gently knead until dough just comes together; do not overwork (dough will be sticky).

4. On floured surface, pat dough into 12" by 3" loaf. Cut into 4 squares; then cut each diagonally in half to form 8 triangles.

5. With a spatula, transfer scones to prepared baking sheet, spacing 2 inches apart. Brush with buttermilk and garnish with oats. 

6. Bake 20 to 25 min. or until golden brown. Transfer to wire rack; let cool.

Makes 8