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Double Blueberry Breakfast Scones with Crème Fraîche

There’s nothing better than a batch of warm scones on a weekend morning. Wait, there is – warm scones topped with bursting berries and crème fraîche. If you’re looking for a simple, inexpensive way to visit with friends, put a pot of coffee on and slide a batch of scones into the oven – in under 30 minutes you’ll have something beautiful and delicious to catch up over. The berries can be made in advance and be ready to go when you are.

Blueberries are one ingredient I always have a bag of in the freezer – I stash my own during the summer months, and pick them up at the store during the off-season. Blueberries are crazy high in antioxidants, low in calories, high in fiber and other good things – perfect to add to pancakes and muffins or toss into smoothies, directly from the freezer. These scones are great made with fresh or frozen berries – when baking with frozen berries, don’t thaw them first.

Double Blueberry Breakfast Scones with Crème Fraîche

If you don’t have crème fraîche, use plain or vanilla yogurt, or whipped cream. Adapted from the BC Blueberry Council.

Berries:
5 cups fresh or frozen blueberries, divided
1/2 cup sugar, divided
2 1/2 teaspoons lemon juice
1 1/2 teaspoons cornstarch

Scones:
2 cups all-purpose flour (or half all-purpose, half whole wheat)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup (1 stick) butter, chilled, cut into pieces
1 egg
1/2 cup buttermilk or half & half cream
grated zest of a lemon or orange (optional)
1 cup fresh or frozen blueberries

In a small saucepan, combine 3 cups blueberries with 3 tablespoons sugar and lemon juice. Cook over medium heat, stirring occasionally, until the berries pop and release their juices, 3 to 5 minutes.

In a small bowl, combine the cornstarch and 1 tablespoon cold water; stir into the simmering blueberry mixture. Simmer and stir 1 minute; remove from heat. Add remaining blueberries. Cool and refrigerate until ready to use, up to two days.

Preheat oven to 425 °F. Line a baking sheet with parchment paper. In a food processor, combine the flour, 1/3 cup sugar, baking powder, salt and baking soda. Pulse in the chilled butter until the mixture resembles coarse meal. In a small bowl combine the egg, buttermilk and lemon zest. Transfer the dry ingredients into a bowl and add the berries, tossing to combine; add the wet ingredients and stir just until you have a soft dough. Pat the dough out about an inch thick and cut into 6-8 rounds with a cookie cutter or glass rim.

Place the scones on the prepared baking sheet, brush tops with cream and sprinkle with sugar. Bake for 15-20 minutes, until golden.

To serve, split the scones and fill with blueberry compote (do this on small plates); top with crème fraîche and the top of the scone. Serves 6-8.

Photo courtesy of the BC Blueberry Council

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