Blueberry Scones from Amador Harvest Inn
Every 4th of July, our street hosts a day-long block party that kicks off with a potluck brunch on our neighbor’s lawn. I woke up late yesterday and needed a quick recipe using ingredients I had on hand. I had previously picked up cartons of fresh blueberries from the farmer’s market. Using that as a starting point, I remembered a recipe for blueberry scones from the Amador Harvest Inn. The charming, four-room country inn is tucked among acres of rolling vineyards in the Shenandoah Valley near Plymouth, California.
The inn’s light, buttery, blueberry scones can be paired with a lemon icing that serves as a sweet, tart counterpoint. The trick to the recipe is to ensure the butter, cream, eggs, and blueberries are as cold as possible. I used a frozen stick of butter and tried my best to freeze the fresh blueberries. When adding the blueberries to the dough, be careful not to knead too much. I squashed a few not-quite-frozen berries and the juice stained the dough.
Nevertheless, when I brought the scones out to the 4th of July brunch, they disappeared in an instant. I watched one of our neighborhood kids ride his red, white, and blue-festooned bike up and down the street while eating one of the scones. Another kid zipped by on her scooter licking lemon icing from her fingers.
- 2 cups flour
- ¼ cup sugar
- 1 tbsp. baking powder
- ½ tsp. salt
- 1 stick of frozen unsalted butter
- 1 cup fresh and then frozen blueberries
- ¾ cup heavy whipping cream
- 1 egg
- 1 Tbsp. vanilla extract
- 1 Tbsp. Lemon juice
- ¼ cup cream cheese
- 2 cups Confectioners’ sugar
Hint: Have the butter, cream, and egg as cold as possible.
Preheat oven to 400 degrees.
Use a cheese grater to shred the stick of butter onto a plate and place the butter back in the freezer.
In a measuring cup with a pour spout, add one egg. Then bring up to ¾ cup with heavy whipping cream. Add 1 tbsp. vanilla to the egg and whipping cream.
Measure dry ingredients into bowl. Mix with fork. Add the shredded butter to the dry ingredients and cut in using a pastry blender until mixture resembles small peas. (If using a food processor, pulse to blend.)
Whisk the wet ingredients and then mix into the dry ingredients. Add the frozen blueberries.
Turn dough out on a floured surface. Gently knead together into a ball. DO NOT OVER KNEAD. Cut into four even pieces, and then cut each of the pieces into four more equal pieces for a total of 16 scones. Bake for 15-20 minutes.
Alternatively, the unbaked scones can be placed between parchment paper and frozen for use at a later date.
Beat cream cheese with lemon juice and add confectioners’ sugar until thick enough. Once the scones have cooled, drizzle the icing over the top.