Extra tender Blueberry Scones made with cake flour or soft winter wheat. Delicious served with lemon curd and freshly whipped cream.
A long weekend with an Arctic Clipper descending upon the Upper Midwest calls for battening down the hatches by staying indoors and baking scones to go with tea. This Clipper brought an arctic cold front with sub zero temperatures and strong northwest winds to the region on Saturday night. The temperature fell rapidly from positive 38°F to 0°F. The coldest air and lowest temperatures are expected on Monday and Tuesday. This morning we woke up to glorious sunshine and a windchill of -40°F….. BRRRRR!
Good thing today is a holiday and both Ro-Ri San and Ro-Jiro could stay home and not have to brave the frigid temperatures to go to work and school. I wanted to stay home too. Instead of going to the grocery store today, I decided to make a quick trip after church yesterday to stock up on fruits and vegetables. I have been on a smoothie streak lately and berries were on my shopping list. I bought an extra punnet of blueberries for these Blueberry Scones. I have been wanting to try a plain scone recipe I saw in a cookbook using cake flour and was curious to find out how the texture would differ from scones made with regular all-purpose flour. This also gave me a chance to use up that box of cake flour sitting in my pantry.
Using my Strawberry Sour Cream Scones as a guide, I substituted the all-purpose flour with cake flour that has no leavening agent (not self-rising) in it. This cake flour is made of soft winter wheat that has been repeatedly sifted. I had to use an extra quarter cup of cake flour as it is much lighter than all-purpose flour. As expected, the scones turned out with a very tender crumb.
Blueberry Scones
Ingredients
- 2¼ cups cake flour (NOT self-rising) (270g)
- 2 tsp baking powder
- ¾ tsp salt
- 3 tbsp sugar
- 6 tbsp cold butter (85g)
- ¾ cup milk (180ml)
- 1½ cups blueberries (225g)
- Raw sugar for sprinkling (optional)
Instructions
- Preheat oven to 400°F (200°C). Combine cake flour, baking powder, salt, and sugar in a large bowl.
- Cut butter into flour mix until it resembles coarse breadcrumbs. Mix in blueberries.
- Pour milk into blueberry mixture and blend until a sticky dough forms.
- Turn onto a lightly floured surface and pat out to ½ inch thickness. Cut dough with 3-inch round cutter.
- Bake in oven for 20 minutes or until golden brown.
Notes
Nutrition
Since I did not sprinkle the scones with raw sugar, we ate them with lemon curd and whipped cream. It was a treat for sure!
Enjoy…..and have a wonderful day! 😎
denise @ singapore shiok says
Good morning Biren 🙂 I just made coffee and am wondering what to have for breakfast. Seeing your lovely, berry studded scones is not helping my hunger right now 😀 I can almost smell them through the screen *sigh* Sounds VERY cold where you are now. I’m glad it’s just 24 C here right now, with a gentle rain outside. Perfect stay in bed weather…
Biren says
It’s been pretty cold lately. The bed is so warm and comfy and sometimes it really is hard to get up and moving. The thought of some warm scones and a hot cup of tea for breakfast helps. 🙂
Rumana says
They are perfectly done…
Biren says
Thanks Rumana! 🙂 Have a great week!
Vespa Woolf says
I love scones and yours do look extra tender. I hope to find some good cake flour so I can try them. What beautiful photos, too. Thanks!
Biren says
Thanks Vespa for visiting and commenting. I hope you find the flour to make these soon. 🙂
Kitchen Belleicious says
i have honestly never seen a scone that looks this good, this big, this moist and bready and delicious! I would just love a bite!
Biren says
Thanks Jessica! I would love to share a couple of these scones with you. 🙂
Robin says
Your recipe is missing the baking soda…..it calls for adding it, but does not state how much in the ingredient list!! I want to make these….please let me know! thanks
Biren says
Sorry about that! Thanks for pointing it out. I did not use any baking soda but typed it out of habit. I am thrilled you are going to try the recipe. Enjoy… 🙂
Shelly says
Hi Biren, thanks for sharing this lovely recipe. Can you confirm if you are using baking soda or baking powder? Is it possible to change Blueberry to cheese?
Thanks!
Linda says
You are welcome. I used baking powder.