Blueberry Scones (Bakery Style)
Prep time: 1 Hr (incl. Chilling Time)
Cook time: 18-20 Mins
Yields: 8 Scones
I bet that once you try this method of baking blueberry scones you would never do it any other way. I can't wait to try other scone recipes following the same method and surprise everyone.
Ingredients
Instructions
  1. In a large bowl, stir the flour, sugar, baking powder, salt, and orange zest.
  2. Add the butter. Using a pastry blender or fork mxi the ingredients until it resembles bread crumbs.
  3. Now add the kefir/buttermilk in a slow stream. Use a big wooden spoon or spatula to mix and until thick, stiff dough forms. Make it into a ball.
  4. On a lightly floured surface roll the dough into a rectangle. You will have to flour the rolling pin too. It will be very tricky to get this done because the dough will be sticky but can be managed. Fold the rectangle into half and then into another half. Mine looked more like a semi-circle and triangle. Lightly roll it into a small square. Place it on a floured plate and keep it in the freezer for 5 minutes.
  5. Remove the dough from the freezer and roll it into a 12-inch square approximately.
  6. Place the blueberries on one half of the dough and fold it with the other half as shown in the picture and make it into a neat rectangle.
  7. Cut the rectangle into 4 pieces and each of the 4 pieces into 2 triangles.
  8. Place the scones on a lightly greased baking sheet and keep it in the freezer for 20-30 minutes.
  9. Meanwhile preheat the oven at 400F for 15 minutes.
  10. Remove the baking sheet from the freezer and brush each scone with some milk.
  11. Bake it in the preheated oven for 18-20 minutes.
  12. Enjoy warm or drizzle some icing once the scones cool a bit. Keeps good for 2 days when stored in an airtight container. Nuke it in the microwave oven for a couple of seconds before serving and it will taste just as fresh as baked.
My Notes:
  1. The original recipe had used 1 egg and 1/2 cup of heavy cream which I have replaced with 3/4th of a cup of kefir. 1/4 of kefir for the egg replacement.
  2. Use buttermilk or heavy cream instead of kefir.
  3. Other add ins like chocolate chips, dried fruits and nuts can also be used instead of blueberries.
Recipe by Madhuram's Eggless Cooking at https://www.egglesscooking.com/bakery-style-blueberry-scones-recipe/