Every now and then I get a really good idea for breakfast, and this creation ranks right up there with the best of them! I had been thinking about making a scone type shortcake dessert, using strawberries, so when I woke up fairly refreshed from being off a few days, I thought it would the perfect morning to make some scones. This has to be the easiest scone recipe I’ve ever seen, you do it all in the food processor and the scones are incredible! If you’ve never tried making scones, this is the recipe for you, in less than ten minutes they’re done and in the oven, what could be easier? This is also a very adaptable recipe, although this recipe is for a plain scone, you can easily add fruit, nuts, and chocolate or any combination that you choose to make your favorite breakfast scone!
I had still planned on using strawberries and whipped cream, but when I got the strawberries out , they weren’t looking too good. I had pushed them into the back of the fridge and forgotten about them, and they certainly looked a little worse for wear….sigh But not to worry, I had some really good looking blueberries to take their place!
I didn’t think fresh blueberries were going to have the same visual impact that the strawberries would have had, so I thought I’d make a quick blueberry compote out of my fresh berries, and that my friends was a great idea!
I did let the Compote cool down a little before using it so it wouldn’t melt my whipped cream, but I think serving it a little warmer would have kicked it up another notch. If you’re going to make a berry compote, blueberries have to be the most forgiving and easy to work with berry, as delicious as strawberries are, they just don’t hold up well to heat, and the same is unfotunatley true for blackberries and raspberries. But if blueberries don’t do it for you, how about fresh peaches or nectarines? Jersey peaches are actually coming into season because of the early warm weather we’ve had, and I know these scones are going to be making a reappearance on my breakfast table as soon as I get my hands on some fresh Jersey peaches!
- 2 cups All Purpose Flour
- 1 tbsp baking powder
- ½ tsp salt
- 5 tbsp sugar
- Zest of one Lime
- 12 tablespoons unsalted butter, cold and cut into cubes
- ½ cup heavy cream
- ½ cup greek yogurt (plain or vanilla)
- 2 cups blueberries
- 2 tbsp water
- ⅓ cup sugar
- juice from one lime
- 1 tsp cornstarch
- 1½ cups heavy whipping cream
- 1 tsp vanilla
- 2 tbsp superfine sugar
- Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.
- In the bowl of a food processor add in the flour, baking powder, salt, sugar, and lime zest, pulse to blend.
- Add the cubes of butter and pulse until the butter has been cut into the mixture, it should like coarse grains of sand.
- In a small bowl, mix together the yogurt, cream, and vanilla until combined.
- Add to theflour mixture and mix with a spoon until the mixture just starts to cometogether. Do not overmix.
- Form the mixture into a ball and use your hands to form the dough into a large circle and flatten till about 1¼ inch thick.
- Using a drinking glass or cutter cut out the scones in circles, reform any dough left and repeat process until you’ve finished the dough.*
- brush scones with heavy cream before baking, to improve the color of the finished scone.
- Bake for 15-20 minutes, or until a deep golden brown in color.
- Transfer to a wire rack to cool.
- while scones are in the oven begin your compote.
- place blueberries along with sugar, water and lime juice in a small pot or saute pan.
- bring berries to a boil, and continue to cook until skins of blueberries pop open.
- remove from heat and remove about two tablespoons of juice from the pan, allow it to cool briefly.
- mix in the cornstarch to the blueberry juice until all of the corn starch has been blended in.
- add the cornstarch mixture back into the blueberry compote and return to heat, on simmer for a few more more minutes until compote has thickened.
- In the bowl of your mixer add cream, sugar and vanilla
- start on low speed and build up to faster speed gradually, (this will give you a better consistency for your whipped cream than over beating it from the beginning)
- Continue beating until cream is fully whipped
- If the scones came out thick enough, split them and stuff with whipped cream and blueberry compote.
- If your scones did not rise enough top the entire scone with whipped cream and then the blueberry compote.
- Either way you serve them they will still be delicious and look amazing!
I would like to thank my friend Brian Samuels from A Thought For Food for inspiring me to make my first scones just about a year ago, although the recipe was from Tyler Florence it was Brian’s post that got me motivated to try making scones for the first time. I now use this recipe in my culinary classes at the Mount, and my girls love them!
Another note about Brian, he has been taking the photography world by storm, with his beautiful imagery, stop by briansamuelsphotography.com and check out his work, you’ll be glad you did!
Have a great rest of the week my friends, eat well and stay cool!