Seasonal Side Bundle: Blueberry Scones

Blueberry Scones

The Seasonal Side Bundle features a mix of produce, pantry, and fresh ingredients to create a complete dish. This bundle includes items and a recipe to make four large scones or eight small scones.

Ingredients: 

• 6 tablespoons unsalted butter, cold
• 1 tablespoon unsalted butter, melted then cooled slightly for brushing
• 1 ½ cups all-purpose flour
• ¼ cup granulated sugar
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon kosher salt
• ½ cup blueberries
• ½ cup buttermilk, very cold
• 1 tablespoon coarse sugar

Preparation: 

1. Cut 6 tablespoons of butter into pecan-size pieces and return it to the refrigerator while you mix your dry ingredients. 
2. Mix the flour, granulated sugar, baking powder, baking soda and salt together in a bowl just until combined. Add the pieces of very cold butter to the bowl and, working quickly, slice the knives across each other in the bowl. Work from one edge of the bowl to the other, then turn your bowl a quarter turn and repeat the cutting motion. Continue until the butter is in small pea-size pieces. 
3. Next, add the local blueberries and quickly toss with a spoon to combine. 
4. Pour the buttermilk into the flour mixture and mix lightly with a spatula or spoon just until it is mixed in. At this point the dough will look shaggy, but use your hands to gently pat and squeeze it until it starts to come together and feel like play-dough
5. Dump the dough out onto a lightly floured space on your kitchen counter and form into a rectangle about 1 inch thick. 
6. Cut the rectangle in half, then cut each half diagonally to create 4 triangle pieces of dough. 
7. Line a sheet pan or baking dish with parchment paper and place the dough triangles on it, spaced evenly. Using your fingers or a pastry brush, brush the tops of the scones lightly with the melted butter and sprinkle with the coarse sugar. Let the scones rest in the fridge for 15 minutes. 
8. While the scones are in the fridge, preheat the oven to 425 with a rack in the middle of the oven. Bake the scones for 10 minutes, lower the oven to 350 and continue to bake for 15 to 20 minutes more, until lightly golden brown. Serve the scones warm plain, or with jam or butter.