All summer I freeze, pickle, cam, and preserve seasonal fruits and vegetables so that they can be enjoyed all winter. Fresh berries freeze exceptionally well and can be thrown frozen into smoothies and ice creams, or thawed and used in compotes, tarts, and scones. Likewise, summer herbs can be dried and kept in sealed containers or the freezer.
I love blueberries all year so I make sure to have enough frozen and preserved for various projects at all times. My kids are also serious blueberry lovers. This recipe is a bounty of blueberries tucked into a buttery buttermilk scone. I tossed belgian sugar with dried lavender petals and sprinkled over before baking. The kitchen smells like a sunny summer garden in Provence!
Makes a bakers dozen
4 cups unbleached all purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
20 tablespoons cold unsalted butter, cut into small cubes
2 large eggs
3/4 cup cold whole buttermilk
2 teaspoons vanilla extract
1 tablespoon blueberry, blackberry, or raspberry preserves
1/2 cup dried blueberries
1 cup fresh blueberries, stemmed, rinsed, and dried off, or 1 cup frozen blueberries, thawed, drained and dried off
1/4 cup Belgian pearl sugar or demerara sugar
1 tablespoon edible dried lavender flowers, lightly crushed
Preheat oven to 400F. Place oven racks in center of the oven. Line a large baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
Add the cubed butter to the flour. Using a pastry cutter or two butter knives, cut the butter into the flour until it is well incorporated. The mixture should be like small, moist breadcrumbs. You can use a food processor for this step.
In a medium bowl add the eggs and break up the yolks. Add the buttermilk and vanilla, and whisk together until smooth. Stir in the preserves, then the dried blueberries.
Pour the wet ingredients into the dry. Using a wooden spoon, stir everything together until just incorporated - there should still be a little bit of dry flour visible.
Gently fold the blueberries into the dough until just incorporated. Try not to break up the blueberries.
Using a small ice cream scoop or 1/2 cup measuring cup, scoop out balls of dough and place 2-inches apart on the lined baking sheet.
In a small bowl, toss together the pearl or demerara sugar with the lavender petals. Sprinkle about 1-2 teaspoons of lavender sugar evenly over each scone.
Bake for 20-25 minutes until golden brown. Test with a toothpick or butter knife for doneness if necessary.
Remove the baking sheet from the oven and place on cooling rack. Let cool for 5 minutes before serving. These are great warm or at room temperature!