Favorite Recipes

1801 First Inn

Dried Wild Blueberry Scones

From 1801 First Inn

This is one seriously delicious scone recipe from 1801 First Inn. The sweet intensity of the dried blueberries paired with the orange zest offers a truly tasty combination. Keep some dried blueberries on hand & bake some scones for a quick brunch recipe that is perfect anytime of the year.

Ingredients:
3 cups all purpose flour
1/3 cup sugar
2 ½ teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon salt
6 ounces cold butter, cut into ½ inch cubes
1 cup buttermilk
½ cup dried wild blueberries
grated zest from one orange
egg wash made from one egg beaten with 1 tablespoon water
¼ cup turbinado or other coarse sugar

Directions:
Preheat oven to 425
Combine flour, sugar, baking powder, soda and salt in the bowl of a food processor and pulse a few times to combine. Scatter butter pieces over the top. Briefly pulse the mixture a number of times until the mixture resembles a coarse meal with small pea size pieces of butter remaining.
Add the buttermilk and the zest and the dried blueberries. Pulse the mixture again until the dough just starts to come together. Transfer to a lightly floured counter. Gather together into two equal sized portions. Form each into a disc, about 1 to 1 ½ inches thick. Cut each half into six wedges and place on a sheet pan lined with parchment paper.
Brush each wedge with egg wash and sprinkle with turbinado sugar.
Bake for 10 to 12 minutes until lightly golden and the scones just spring back.

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