Basic Blueberry Scones

Blueberries are not my favorite berry. In fact, they are one of my least favorite. However, dried blueberries were on sale at my local grocery store the other week, and I grabbed a couple packets, thinking I could use them for some scones. I'm glad I did, for these turned out quite yummy. I don't have pictures of the process, but the directions should suffice.

Ingredients:

2 cups all purpose flour
1 tsp cream of tartar
1/2 tsp salt
1/2 tsp baking soda
2 tbsp granulated sugar
3 tbsp butter, cut into six pieces
1/2 cup dried blueberries
1 cup heavy whipping cream, plus extra for brushing
Coarse sugar for sprinkling on top


Instructions:

1. Whisk dry ingredients together (flour, cream of tartar, salt, baking soda, granulated sugar).

2. Add butter to the dry ingredients and, using a pastry blender or a fork, work butter into ingredients until it resembles coarse sand.

3. Add dried blueberries and mix.

4. Add 3/4 cup whipping cream and mix. If the dough doesn't come together, continue adding the cream in small amounts until the dough holds together after a kneading or two.

5. Turn the dough out onto a lightly floured countertop and flatten into a round about 1/2 inch high. Cut into 8 pieces and place on a parchment paper lined sheet.

6. Bake at 450F for approximately 12-15 minutes, or until golden on top.

7. Remove from oven and transfer to a cooling rack. Allow to cool for at least 5 minutes before serving.

Results:
These are a wonderful, basic scone for breakfast or to accompany afternoon tea or coffee.

Coffee Cake with Salmonberries & Cinnamon Streusel

My Bible study devoured this crumby and moist coffee cake.

Okay, so I admit. This isn't really a scone or a bread recipe, but I was looking for something simple to make for a Bible study, and this fit the bill. 

Although it has to bake for 40-50 minutes, throwing it together was relatively simple, something I could do in half an hour  at the most. And it sounded divine. Who doesn't like coffee cake?




Source: The Dahlia Bakery Cookbook: Sweetness in Seattle by Tom Douglas



Ingredients:

Streusel--
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1 tsp ground cinnamon
6 tbsp unsalted butter, diced, cold

Cake--
2 1/2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 cup unsalted butter, softened, plus more for pan
1 cup granulated sugar
3 large eggs
1 cup sour cream (I used Greek yogurt)
1 tbsp pure vanilla extract
1 tsp salt
2 cups frozen raspberries/blueberries (I used salmonberries)

Instructions:
1. Preheat the oven to 350F. Grease a 9x13-inch baking pan and set aside.

2. Streusel: Combine flour, sugar and cinnamon in a medium-sized bowl for the streusel topping. Add the diced butter, blending with a pastry blender or fork until it looks like coarse sand. Set aside.

3. Cake: Sift together flour, baking powder, and baking soda into a bowl and set aside. 

4. In a Kitchen Aide mixer with the paddle attachment, cream the butter and sugar together until light and fluffy. Scrape down the bowl and add the eggs one at a time. Beat each egg in well before adding the next; scrape down the bowl as needed.

Mix in the sour cream (or Greek yogurt), vanilla extract, and salt.

Add the dry ingredients 1/3 at a time, mixing until just blended together.

With a rubber spatula, gently fold in the berries. The batter will be thick.

5. Bake 40-45 minutes, or until the top of the cake is golden and a cake tester comes out clean with a few crumbs attached.

Allow to cool 10-15 minutes before serving. Serve warm.

Serves 12.