Blueberry Scones

I lied. I realized there are 9 ingredients. Sorry.

I buy blueberries in bulk during summer and freeze them for winter baking. According to my friend who is a pro in baking, blueberries should not be washed before freezing as washing make the berries go soggy. However, because I use the berries direct from the freezer to the flour mixture, I wash them first, take any dried leaves out and drain them for about an hour before I freezer bag them. If they are not so soft, I even try to shake the strainer to let water drain faster. Usually I put 2 cups in every freezer bag.

It is really easy and does not call for a lot of ingredients to keep your tummy happy. It doesn’t call for a lot of sugar too so we keep a jar of honey to add sweetness to it if need be. Usually, the fruits add sweetness to it already. I won’t be surprised if you won’t get it done perfectly the first time. It took my daughter about three tries to be able to come up with a presentable one. A few we learned: a.) minimize handling of the flour mixture when mixing. b.) always use a pastry cutter to mix c.)use cold butter or hard margarine d.)Dough tends to rise more in center so make center a bit thinner than ends.

What you need:

1 cup wheat flour
1 cup all-purpose flour
4 tsp baking powder
2 tsp granulated sugar
½ tsp salt
¼ cup butter or margarine

3/4 cup milk
1 egg
refined sugar

Turn oven at 350 degrees.

Mix first five ingredients in a bowl. Cut in butter until mixture is crumbly. Add milk and stir to form a soft ball.

Lightly flour surface and knead mixture 8 times. Kneading it more than 8 will you’re your dough sticky. Should it get sticky, add a bit more flour. Mix the blueberries quickly making sure that the blueberries are spread thoroughly. I usually spread a bit more of flour on the surface, form a soft ball and roll ball to give it a drier outside when I cut the mixture into portions. Before cutting into portions, I press the ball to form a circle and cut it into 8 portions. Press each portion into a 7.5 x 12.5 cm lined baking pan or cookie sheet. Arrange portions at least an inch away from each other because they rise when baked.

I use parchment paper to avoid pastry from clinging unto the pan.

Beat the egg. Using a brush, brush each portion on its sides and top with the egg. Sprinkle with refined sugar. Shovel the pan into the oven and bake for 20 minutes. Note that you might have to bake it longer because the blueberries are frozen.