Blueberry Scones with Glaze
I'm a dessert lover: tea cakes, biscotti, pastries, and more. Coffee or tea with one of these treats is my favorite.
That's why scones have been on my culinary "to-do" list. I try them when I travel or find new bakeries, and I've always wanted to make my own version.
I'm excited to share that today, I did!
Blueberry Scone Recipe
After buying two large containers of blueberries last weekend, I decided that a scone recipe with blueberry sauce would be a good way to use them up.
My Scone Creation
Since I've never made scones before, I did some research to see the common ingredients and baking methods. The different recipes showed various amounts of flour, use of cream or buttermilk, amount of sugar, cooking time, etc.
I decided to take the pieces of each recipe that I thought worked best and combine them into my take on a blueberry scone. The addition of a glaze and blueberry sauce was another creation I came up with, based on the ingredients I had.
My First Time Baking Scones
I was laughing and praying while making these scones. I hoped that the liberties I was taking (with ingredients and their order) would actually produce an edible scone. At the same time, I was laughing at myself for not keeping it simple and following directions.
I'm excited to share this video for a number of reasons. First is that these scones are delicious and I'm proud of my recipe.
Second, is that this was a learning experience for me. Despite being a decent home-cook and all-around foodie, I am also learning and growing with each new recipe. I try to use the everyday tools that I have to create new dishes.
I hope that by seeing my approach, you'll learn from what I do, and can make your own scones.
The K. Martinelli Scone Recipe
Blueberry Scone Ingredients
My Blueberry Sauce
I wanted to make a blueberry jam to go with the scones. Except I didn't have pectin, and the recipes I found were for giant, canning batches of jam.
I decided to make a version of the dessert sauces I've seen on Chopped.
I added blueberries to a pan with a sprinkle of sugar. The sugar helps the blueberries to break down and create the sauce.
Since I was using about a cup of blueberries, I added half of a squeezed orange to the pan, to also create more liquid for the sauce.
If you let this simmer on medium-high heat, it will thicken into a jam-type sauce.
After doing some research, I increased the amount of sugar I thought the scone needed. I was still hesitant that it wouldn't be sweet enough.
I made this simple glaze to drizzle over top of the cooked scones. It adds some extra sweetness that the scone (without toppings or jams) might lack.
I personally enjoy savory flavors over sweet, so if you add the glaze, less is more. Confectioner's sugar is a very sweet flavor and can easily overpower the scone. One quick drizzle was perfect for me.
Overall, I was proud of the way this scone came out. It did have the traditional crumbly texture around the edges and top. The inside was moist and the blueberry sauce gave it a fresh addition (with the hint of orange).
Here it is! The K. Martinelli Blueberry Scone with Glaze
Thanks for watching!
If you have a scone recipe you'd like to share, or your tips and baking methods, feel free to comment below.