Two beautiful flavours folded into a buttery, soft, and lightly sweet dough. This recipe is one of the few I will be writing down so I can pass on, hand-to-hand.
Scones are such a classic! Who doesn’t love a butter based carb warm and delicious out of the oven? For me, bright blue winter days call for this exact treat like nothing else.
Mixing in blueberries for this recipe was almost a given. On any given day there isn’t much time where I wouldn’t be up for blueberries. Fresh, frozen, in smoothies, in baked goods, simmered down into a jam, anything blueberry.
Blueberries are a staple in my fridge and always will be. We might not always have apples or oranges on any given day, but guaranteed I’ll have blueberries, fresh or frozen, on hand.
Jasmine adds a soft, subtle but beautiful floral note to the scones. Like the rosewater from a previous post, Rosewater Macarons & Matrimony, I have such fond memories of jasmine. They remind me of blue skies and calm pretty days, much like today!
I couldn’t resist adding these two flavours together.
I’ve made scones many times and there are a few tricks to make them a breeze. I always throw the butter in the freezer for a while, and grate the quantity I need with a box grater. The first time trying it I was worried it’d be like grating a cinder block and I wouldn’t have the arm strength for it. It ended up being quick and easy and made the perfect sized little butter curls. To me food processors are bulky, difficult, and more of a pain than a help; I’d rather do it myself if at all possible. Grating the butter was a great tip for me (but use whichever option is best for you! The end result will be the same with the grater or food processor). I did use the dough attachment on my Kitchenaid for a quick minute but that is skipable (any excuse to use my ice blue mixer Anita!)
This guy is quick and easy and so so worth it.
Blueberry Jasmine Scones
Yield: 8 scones Made by: Mint Tea & Honey
- 3 cups flour
- 3/4 cup sugar
- 1 1/2 tablespoons baking powder
- 3 tea bags or 1 1/2 tablespoons jasmine tea
- 1/2 teaspoon salt
- 3/4 cup Butter, frozen
- 1 egg
- 1/2 cup almond milk (unsweetened vanilla)*
- 1/2 cup half and half cream
- 1 cup frozen blueberries
- Preheat oven to 400 degrees.
- Blend together flour, sugar, baking powder, tea, and salt. Set aside.
- Grate frozen butter with a box grater into dry ingredients.
- With a pastry cutter or knife, combine butter and dry mixture together until butter is incorporated. Set aside.
- In separate bowl whisk egg, almond milk, and cream together. Pour over flour and butter mixture and mix in electric mixture with dough attachment for one minute or with wooden spoon. Before the dough has been brought together add in blueberries and continue mixing until combined.
- Work the dough in the bowl with your hands until it comes together in a ball. Turn out ball and form into a 3/4 inch thick disk.
- With a sharp knife cut dough disk into 8 triangular pieces and spread out the pieces on a nonstick pan
- Bake for 20-25 minutes until golden and cooked through.
- Enjoy fresh out of the oven as is or with butter, jam, or clotted cream.
* You can use milk instead of almond milk, just add a splash of vanilla to the wet ingredients.
* These are best straight out of the oven. If you aren’t using all the dough at once, seal triangular dough pieces in plastic wrap for up to 3 days and bake as directed when needed.
*The dough can be placed in the freezer for up to 2 months, just thaw and bake when needed (but they won’t last that long, let’s be honest).
Put the kettle on and enjoy these babies warm out of the oven. A great addition to a bright winter day!