Scones (or Bust!)

On the last Sunday of the month, the country club in my parents’ town hosts a gourmet buffet brunch. Long white-clothed tables tremble from the weight of bacon, sausages, hash browns, shrimp, salads, eggs benedict, chicken cordon bleu… At the end of the spread, a smiling chef stands ready to cook waffles or omelets to order, complete with fresh hand-carved meat. Yet another table holds the desserts, ranging from New York cheesecake and crème brûlée to chocolate-dipped strawberries and glazed fruit tartlettes.

 

In June, my brother discovered the buttery cranberry scones, and despite a shower of crumbs falling to his plate, he quickly recommended them as he stood up to take another. I followed him back to the buffet line to snag my own. After my first bite, I nearly took the entire platter back to our table, but my little conscious whispered that wouldn’t be the politest thing to do…

 

So I waited (rather impatiently) until July to eat a second. And promptly scolded my goodie-two-shoes conscious. That batch lacked both flavor and texture, and I left the half-eaten pastry on my plate.  

 

 

With my scone craving spiraling out of control, I dashed out to Safeway and Trader Joe’s to scour their bakeries, but neither stocked any appetizing varieties. Finally, I drove back to my home, and as I sped down the highway, I decided to make my own.

 

After one bite, I was hooked. So simple and delicious, these blueberry scones definitely ensured that I won’t need to eat another country club scone at the end of August!

 

 

Blueberry Scones

adapted from Sparkrecipe’s Apple Scones

makes 6

These are excellent hot out of the oven, cooled down, or even reheated! Substitute dried cranberries for the blueberries if you prefer.

¼ c. dried wild blueberries

2 tbsp water

1 c. flour

¼ c. sugar

1 tsp baking powder

¼ tsp baking soda

¼ tsp salt

1 tbsp butter, chilled

¼ c. milk

3 tbsp unsweetened applesauce

⅛ tsp vanilla extract

1 tsp milk

½ tsp sugar

1. Preheat the oven to 425° and lightly coat a baking sheet with nonstick cooking spray.
2. Combine the blueberries and water in a microwave-safe bowl. Tightly cover the top with plastic wrap, and microwave for 1 min. Let the blueberries sit for 5-10 min and then drain the remaining liquid.
3. Whisk together the flour, ¼ cup sugar, baking powder, baking soda, and salt. Cut in the butter with the back of a fork or two knives. Stir in the ¼ cup of milk, applesauce, and vanilla until a wet dough forms. Gently fold in the blueberries.
4. On a well-floured surface, gently knead the dough 8-10 times, and shape into a large circle. Place the circle on the prepared baking sheet. Cut the circle into six wedges. Brush the top of the dough with the remaining milk, and sprinkle the remaining sugar over top. Bake for 12-15 min at 425° or until the tops are golden.