The few overlapping weeks of summer transitioning into fall are always a funny time when it comes to baking.
People are already plotting their apple/pumpkin/pear creations, yet I go to the market and all the late summer fruit is at its best and ripest (seriously, the peaches right now are PERFECTION). My feelings on this are that (in Toronto at least), we’re going to have at least 6 months of all the cold weather baking sessions, so let’s go right to the bitter (sweet?) end with the summer fruit.
This was essentially the inspiration behind these scones. I had a bunch of wild blueberries begging to be used, but not a lot of time. Therefore – scones. Better than the Starbucks ones, full of fresh blueberries and crumbly goodness.
Makes 8 large scones
- 2 cups all purpose flour
- 1/4 cup brown sugar
- 1 tbsp baking powder
- 1/2 tsp sea salt
- 1/2 cup unsalted butter, cold
- 1 egg
- 1/4 cup sour cream
- 1/4 cup whipping cream, plus extra for brushing
- 1.5 tsp vanilla
- 3/4 cup wild blueberries
- Raw sugar for sprinkling
Preheat oven to 400F and line a baking sheet with parchment.
Whisk together flour, brown sugar, baking powder and salt in a large bowl. Using a pastry cutter, cut the butter into the dry ingredients until the mixture looks like rough crumbs. Some pea sized pieces are okay.
In a small bowl, whisk egg, sour cream, cream and vanilla until combined. Add in two parts to butter and flour mixture, mixing until just combined after each addition.
Add blueberries and stir until just incorporated.
Turn dough onto floured surface and press into a disk about a half inch thick, don’t worry if it’s not perfect. Cut disk into 8 pieces and using a spatula, transfer to prepared baking sheet.
Brush lightly with cream and sprinkle on raw sugar.
Bake at 400F for 17 minutes, or until just golden.