Scones de Arandanos a la Martha

Posted on November 9, 2012 by Vivi in PATISSERIE, RECIPES

Blueberry Scones Recipe Cooking from Scratch in Argentina

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.

Martha Stewart Blueberry Scone Recipe from Scratch

Ingredients:

  • 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 
Directions
  1. 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.
  2. 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.  
  3. On a floured surface, pat the dough into a rectangle.  Cut into four squares and cut each square into a triangle of equal size.  
  4. 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!  

2 Comments

  1. Hi!
    My name is Becky and I’ve been living in BA with my husband for almost a year now. I love you blog…the restaurant recommendations and recipes tailored to a life in BA are great. I tried making these blueberry scone this morning, and I’m afraid they tasted a bit off. After reviewing the recipe to see where I went wrong, I realized it calls for a full tablespoon of baking soda, which is what I added. Is that right? I’m no pro chef by any regard (I even forgot to put 2 cups of flour in at first and had to add the second a bit later in the process…I guess it was too early on a Sunday!)
    Anyway, would love to hear back from you.
    Thanks again for your blog – it’s great!
    Becky

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