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Thursday, December 31, 2020

Joanne Chang's Maple-Blueberry Scones

Earlier this year I made a purchase that serves as a cautionary tale when shopping at Costco when you have children. My three-year-old had been happily devouring frozen blueberries, requesting them for snacks repeatedly. I finally decided to purchase a huge Costco bag, when he abruptly decided he didn't like frozen blueberries anymore. This is one recipe that has helped make a dent in my stash. 

The whole wheat flour in these scones provides pleasing heft and a nutty flavor, both of which cuts the sweetness of the maple. Though these are nice anytime, they would also be perfect for any special occasion or holiday. 


 Joanne Chang's Maple-Blueberry Scones

Source: New York Times Cooking
Yield: 8 scones

For baking at altitudes of 4000-5500 feet, make the measurements for both leaveners scant. 


1 2/3 c whole-wheat flour
1 c all-purpose flour
1 1/2 teas baking powder
1/2 teas baking soda
1/2 teas kosher salt
3/4 c unsalted butter (1 1/2 sticks), cold, cut into half inch pieces
1/2 c créme fraîche, Greek yogurt or sour cream, at room temperature
1/2 c maple syrup
1/3 c buttermilk, at room temperature
1 large egg yolk, at room temperature
1 c fresh blueberries (or frozen, thawed by running under water for a few minutes and then dried in paper towels)

Using a paddle attachment in a stand mixer, mix the flours, baking powder, soda, and salt on low speed just long enough to mix them together. Put half the butter into the bowl and paddle until it is completely mixed into the flour, about 2-3 minutes. This step allows the butter to coat the flour so the scones will be tender. 

Add the rest of the butter to the bowl and pulse your mixer 3-4 times to break the cubes up a bit into the dough. You're trying to get small pieces of butter, which will keep the scones flakey. Don't overmix.

Mix the créme fraîche, maple syrup, buttermilk and egg yolk in a medium bowl until they are thoroughly mixed. Pour in the blueberries and gently stir. With the stand mixer on low, pour the blueberry mixture into the flour mixture and paddle on low for approximately 10 seconds as you get some of the liquid mixed into the flour. At this point, stop the mixer and remove the bowl so you can mix the dough by hand. Bring the dough together and lift it, turning it over in the bowl several times while getting all the loose flour mixed in. Form the dough into a ball, wrap it in plastic wrap and refrigerate it for an hour to 24 hours. The flour will fully absorb the liquid during this time.

When ready to bake, preheat the oven to 350F and place the rack in the center. Place parchment paper on a baking sheet.

Use an ice cream scoop or a half cup measure to scoop 8 mounds of chilled dough. Place them a few inches apart on the baking sheet. Place in the oven and bake for 35-45 minutes, turning the sheet halfway through the baking time. The scones are done when they are golden brown and firm when you press on them.

Remove and place pan on a cooling rack. While they are still warm, brush with the glaze (below) and let sit 30 minutes before serving. 


1/2 c confectioners' sugar
2-3 T maple syrup

In a small bowl mix together the sugar and maple syrup using enough syrup to make a thick but spreadable mixture. Set aside until the scones are out of the oven. This can be store for up to a week at room temperature but whisk before using. 

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