Blueberry Scones: A Taste That Takes Me Back to Hawaii
Yield: 8 scones
Prep Time: 20 minutes + 10 minutes chilling
Cook Time: 15-20 minutes
A Hawaiian Hike
The story of the best blueberry scones I've ever tasted begins on a particularly hot and sunny day as I tackled the challenging trails of Diamond Head in Honolulu, Hawaii. The hike itself, strenuous and sweltering, was rewarded with the kind of views that only Hawaii can offer—vast oceans cradled by majestic mountains. Every hike in Hawaii feels this way.
Quest for Unforgettable Blueberry Scones
We heard about this little café at the base of the mountain hike that sells scones. Specifically, the locals say that their blueberry scones are worth a visit and they weren’t joking.
The café was called Diamond Head Market & Grill, a local gem. I don’t know if it was because I was super tired from the hike but these scones really hit the spot, they were larger than the average scones I see in Toronto and I crushed 2 of them right away (they were actually really big lol).
The scones were a warm welcome after the grueling hike, their blueberries juicy and abundant, each bite infused with a zest of lemon that refreshed and invigorated.
Inspired by that magical Hawaiian morning, I returned home with a mission: to recreate the scones that had so perfectly capped off my hike.
The recipe I developed is more than just a mixture of ingredients; it's a blend of memories, a way to transport myself back to that sunny day at Diamond Head.
I’m convinced that food is all about memories, and for me, blueberry scones will forever evoke memories of Hawaii.
Why? Because Science
Grate and Freeze Butter: Grate the butter right out on a piece of parchment paper lined tray and freeze until needed. This keeps the butter firm and prevents it from melting too quickly during mixing.
Fresh or frozen blueberries: wash and drain them onto a paper towel-lined tray to dry, prevents excess moisture in dough which increases chances of gluten developement which makes for gummy chewy instead of tender delicate scones.
Zest: the peel of one lemon and sprinkle with the blueberries, adds brightness to enhance flavour.
Ingredients:
250g (2 cups) all-purpose flour
50g (1/4 cup) sugar, plus extra for sprinkling
2 teaspoons baking powder
1/2 teaspoon kosher salt
50g (1/4 cup) unsalted butter, cold and grated
160ml (2/3 cup + 1 tablespoon) buttermilk, reserve 1 tablespoon for brushing
1 large egg
1 teaspoon vanilla extract
150g (1 cup) fresh or frozen blueberries (do not thaw if frozen)
zest of 1 lemon
Flaky salt, for topping before baking
Substitutions and or Alternatives:
Milk and Vinegar: Mix 150ml (2/3 cup) milk with 1 tablespoon lemon juice or vinegar and let sit for 10 minutes.
Coconut Milk or Cream: Use an equal amount of coconut milk or cream as a dairy-free option.
Tools Needed:
Large Bowl
Dough cutter
Baking sheet
Parchment paper
Cheese grater
Method:
Mix Dry Ingredients:
In a large bowl, whisk together flour, sugar, baking powder, and kosher salt.
Incorporate Butter:
Add the frozen grated butter to the flour mixture. Quickly toss with a dough cutter or a spoon to coat the butter with flour. You can use your hands but make sure to work swiftly to prevent the butter from melting.
Combine Wet Ingredients:
In a separate bowl, whisk together buttermilk (reserve 1 tablespoon for brushing), egg, and vanilla extract.
Form the Dough:
Pour the wet ingredients into the dry ingredients and stir gently until the mixture is just combined. Then, turn the dough out onto a lightly floured surface.
Add in the lemon zest and blueberries.
Quickly and gently knead the dough just until all the ingredients are fully incorporated. Be careful to handle the dough as little as possible to avoid over-mixing, which can toughen the scones.
Shape and Cut Scones:
Form into a circle about 2cm (3/4 inch) thick. Cut into 8 wedges.
Chill Before Baking:
Place the scone wedges on a parchment paper-lined baking sheet and refrigerate. Begin preheating your oven to 200°C (400°F) at this time, allowing about 10-15 minutes for the oven to reach the right temperature and for the butter in the scones to chill.
Prepare for Baking:
Right before baking, brush the tops of the scones with the reserved tablespoon of buttermilk. Sprinkle with flaky salt and a bit more sugar.
Bake:
Bake in the preheated oven for 15-20 minutes on the middle rack or until golden brown and cooked through.
Cool and Serve:
Once done baking, allow the scones to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely before serving.
Eugene’s Extra Tips:
Handling Frozen Blueberries: If using frozen blueberries, toss them with a bit of flour before adding to the mix to prevent colour bleeding. Do this right before adding it to the dough.
Buttermilk for Tenderness: Buttermilk not only adds a tangy flavour but also contributes to the tenderness of the scones due to its acidity.
Grating and Freezing Butter: Grating butter allows it to blend more evenly into your flour without overworking the dough. Freeze the grated butter right after grating; this helps keep it firm longer, ensuring flakier scones.
Work Quickly with Cold Ingredients: Keep the butter cold to avoid it melting into the flour before baking. Use your fingertips to mix the butter and flour swiftly to prevent the butter from warming up.
Gentle Mixing: Mix the wet and dry ingredients just until they are combined. The dough might look shaggy and uneven, which is perfectly fine. Avoid over-mixing to prevent developing too much gluten, which can make the scones tough.
Flouring Your Work Surface: Lightly flour your work surface before turning out the dough. This prevents sticking and helps make handling the dough easier, but be careful not to use too much flour as it can dry out the dough.
Cutting Scones: Use a sharp knife or a bench scraper to cut the dough into scones. Clean cuts help the scones rise evenly during baking.
Chilling the Shaped Dough: Place the shaped scones in the fridge before baking to solidify the fat. This step is crucial for achieving tender, flaky layers as the fat melts during baking.
Brushing with Buttermilk: Brush the tops of the scones with buttermilk before baking to help them achieve a golden brown colour and a shiny surface. Try to keep the buttermilk from dripping down the sides, which could affect how they rise.
Cooling: Let the scones cool on the baking sheet for a few minutes after baking. This short resting period helps them set, making them easier to handle without breaking.
I invite you all to try this recipe, to bring a taste of my Hawaiian adventure into your kitchens. I will be making these scones this Sunday for Mother’s Day.
Please share your photos of your blueberry scones on IG and Tag @the_eugefood on social media so I can share them as well!
From my kitchen to yours, here's to adventures that end as sweetly as they begin.
Happy baking!
You’ll Also Love These
Hi, I'm Eugene, but many of you might recognize me as "The_EugeFood". With over two decades working in diverse kitchens, I've come to cherish the genuine connections and shared experiences that cooking brings. For me, it's not about the high-pressure, competitive world you see on TV. It's about the joy of gathering around a table, the stories shared over simmering pots, and the laughter that follows a shared meal. I'm here to demystify the culinary world, to show you that if you can boil water for cup noodles, you're already on your way. Cooking isn't just a skill; it's a journey of discovery, and I invite you to join me on this adventure to becoming a better cook.
