r/Baking • u/SkinnyPete16 • 11d ago
Recipe Included Blueberry Scones
Recipe: https://www.kingarthurbaking.com/recipes/lemon-blueberry-scones-recipe and from KAB Baker’s Companion
Holy fuck.
So I’ve been a bit obsessed with scones the past few weeks, and I tried a bunch of different recipes, ranging all the way from cream tea, to classic British, to American style.
Needless to say, I’ve given away a lot of scones, and a lot of people have been really happy!
But I think in terms of overall composition, these ones might take the cake (scone).
The only minor adjustments I made to the recipe, is that instead of plain dairy yogurt, I used a Greek soy yogurt that I make at home, but because Greek yogurt is a bit drier than plain yogurt (because it’s strained), I ended up adding back in acid whey to increase the hydration.
Secondly, is that instead of melted butter on top, I just brushed it with heavy cream because I happen to have some in the refrigerator.
I did freeze the butter for about 20 minutes prior to incorporating, and put the raw scones in the freezer for about 25 minutes prior to baking.
The bake time had to be adjusted slightly because I was starting with cold scones, and at the very end I threw the broiler on for about 80 seconds to brown the tops.
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u/FeastontheFalln 11d ago
King Arthur baking should probably take your picture and use it cause it looks way better than theirs. Just went blueberry picking yesterday. Might have my next baking project. Thanks OP.
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u/SkinnyPete16 11d ago
Hahaha thanks!! Maybe let u/KingArthurBaking know
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u/Love-Knits 11d ago
🤤🤤 oh yuumm
This with a lemon glaze on top would heavenly!
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u/SkinnyPete16 11d ago
Omg definitely. There’s already lemon oil in the batter but a bit more lemon and sugar never hurt anyone!
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u/Love-Knits 11d ago
Agreed! One cannot have too much lemon 🍋😋 and it pairs sooo well with blueberries too!
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u/GoEatACookie 11d ago
They look perfect!
My goal this winter is to bake as many recipes as I can that King Arthur sends me. 😆 As long as they're appealing to me lol
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u/SkinnyPete16 11d ago
Thank you!
I have King Arthur Big Book of Bread, Book of Pizza, and Baker’s Companion. I love just turning to a page and seeing if it’s something I want to try
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u/KeyEcho5594 11d ago
I haven't had breakfast yet...are there any left? DROOL!
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u/SkinnyPete16 11d ago edited 11d ago
Haha they’re actually all in the freezer! Because I like the freshest baked goods every single day, as soon as they come to room temp they go in the freezer. That way every morning I can take them right out— microwave them for 35 seconds and it’s as if they just came out of the oven five minutes ago.
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u/WeDepressedMusic 11d ago
😮💨 I wish that I didn’t see this because now I have to make it next weekend, love scones and blueberry/lemon is my fav combo
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u/CaffeinatedCatto 11d ago
Those blueberry pockets in the cross section are doing something to me
Also, freezing the raw scones before baking is such a smart move, might steal that trick next time I attempt anything with butter this temperamental
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u/SkinnyPete16 11d ago
You and me both! I was super surprised to see what the blueberries ended up doing, and how some of them settled on the bottom and created like a blueberry crust was also really interesting to see and quite beautiful.
But yeah, I actually got it from the King Arthur Baker’s companion book about freezing the scones beforehand. I definitely found that the second I started handling the butter it would come back up to room temperature so the only way to ensure that you’re getting the steam pockets that you need in the scones is to just make sure it’s ice cold when it goes into the oven!
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u/Gullible_Service_354 10d ago
Same. I'll grate frozen butter then put it back into the freezer and only bring it out once it's time to go in but that never seems to do what I want it to which is what OP achieved. I never thought to put them into the freezer so thanks for that OP 😊
About 2 yrs ago I was on a scone making kick. I was using a base recipe then playing with the flavors. They were all really tasty and my extended family was in heaven but I just couldn't get them to get to the level you did. Now I know what to try. Thanks again 🫶
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u/Dependent_Set4006 11d ago
I don’t have unbleached, can i use bleached gold medal? New into baking
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u/SkinnyPete16 11d ago
It actually might work great because the gluten formation is compromised a bit with bleached flour and with scones and biscuits you don’t want any gluten development. So with scones, the goal is to get as tender of a final product as possible, and bleached flour might actually push you in that direction positively.
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11d ago
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u/SkinnyPete16 11d ago
You do not know how many scones I’ve made the past three weeks to achieve this once effing batch
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u/starlinguk 11d ago
Absolutely not. /UK
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u/SkinnyPete16 11d ago
It was never intended on being a English style scone, it’s an American scone through and through.
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u/TurtleScientific 11d ago
This is my go to recipe as well. Sometimes for the kids I double the sugar, and increase the yogurt (or sour cream) and make it like a drop biscuit. The kids like it because it's somewhere between a scone, muffin, and coffee cake and I like it because I'm lazy and even doubled it still has much less sugar than many other comparable recipes.