Scones de Arandanos a la Martha
Blueberry Season is back. I’m quite pleased, because blueberry season is my favorite season. For whatever reason, my neighborhood verdulerias always offer screaming deals on cartons of blueberries, so I have no choice to load up and incorporate them into almost every single meal. This time I wanted scones, and I wasn’t messing around, so I went straight to Martha.
Martha never disappoints (except for that time she went to prison). The scones were soft and flakey, not too sweet, and a little salty, tender and tart. Baked goods with blueberries are perfection. I had to give these away quickly, otherwise I easily would have devoured them all.
Scones de Arandanos
Recipe adapted from Martha Stewart.
- 2 Cups of Flour
- 3 Tablespoons of Organic Sugar
- 1 Tablespoon Bicarbonto de Sodio
- 85 G of Cold Butter
- 1 1/2 Cups of Fresh Blueberries
- 1/3 Cup of Cream
- 2 Eggs
- Salt to taste
- Combine the flour, sugar, baking powered and salt. Then cut the butter into very small cubes and combine into the dry mix. Add the washed and dried blueberries and mix well.
- In a separate bowl, whisk the eggs and cream completely. Slowly add this liquid to the flour and combine with your hands until the dough is consistent. Do not over mix.
- On a floured surface, pat the dough into a rectangle. Cut into four squares and cut each square into a triangle of equal size.
- Brush extra cream over the surface of the scone and sprinkle with sugar. Bake in a preheated oven at 200° C for 20 minutes, until golden brown. Enjoy!