this week’s bake – blueberry scones

I was given this recipe by two of my sisters, who raved about these scones.  Up front, I want to say,  I have never been a fan of scones.  I’ve always thought they were too dry and bland for my taste.  My perception of them (right or wrong), is that you eat them with tea or coffee, and since I drink neither, I never developed a taste for them.  That being said, since my sisters raved about them, I wanted to give them a try.

What I enjoyed most about this bake was learning about folding dough.  I had seen this technique on “The Great British Baking Show”, but had never had the opportunity to try it before.  You roll the dough into a 12″ square, and then fold it four times until you have a 4″ square.  The batter has chunks of cold butter in it.

bs1 (1)

After this step, you roll it again to a 12″ square and cover the dough with frozen blueberries.

bs2 (1)

Then it is rolled up into a tight log, and with the seam side down, you press the log into a 12 by 4-inch rectangle.  Then you cut the rectangle into 4-inch squares, followed by cutting the squares diagonally to form 2 triangles.  Brushed with melted butter and sprinkled with sugar, they are ready for the oven.

bs3 (1)

At this point, my mouth is watering.

bs4 (1)

After baking and cooling for 10 minutes, they are ready for eating.

bs5 (1)

They were very good and I loved the crunchy edges.  They are best eaten right after baking.  Mine became soft by the second day and disappointingly not as good.

bs6 (1)

As much as I enjoyed them warm out of the oven, I have to admit, they did not turn me into a scone lover, nor would I make them again.  But if you like scones, then I’m sure you would love these, as they are the best I’ve ever tasted.

Recipe and instructions can be found here on “Annie’s Eats”.




4 thoughts on “this week’s bake – blueberry scones

  1. It’s fun to try new things, and it’s alright if it doesn’t turn out to be a fantastic recipe. My sisters certainly liked them, but I guess they’re just not my thing.


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