Baking scones can be tricky, but once you have the technique down and the right measurements in place, they are the best things on earth. I bought a heaping basket of blueberries this weekend and decided it was due time for a new scone recipe to add to my arsenal. When I lived in San Francisco a couple of years ago, Mark and I went to our favorite bakery, Arizmendi, all the time. You see, Arizmendi Bakery has the best scones, ever. They have other amazing baked goods, but it was the scones that we craved the most. It seemed like they never had a boring one-fruit flavored scone, it was always a combination of sorts. Like apple-pear, or strawberry-banana, and so forth. Since we no longer live down the street from our favorite San Francisco bakery, I had to create my own version from scratch.
The last set of scones I made were berries and cream scones, this time I replaced the berries and cream cheese with plump blueberries and sweet, juicy pears, and added a bit more sugar. If you like your scones flaky, slightly sweet and buttery like a biscuit, then I promise, these are your scones. What I like to do, since this recipe always produces more scones then I can handle, and since scones really should be enjoyed the same day they are baked, I bake the amount I need, then freeze the rest of the dough (pre-cut of course). They freeze wonderfully and all you need to do is take them out of the freezer, plop them on a cookie sheet, and in the oven they go.
- 4 1/2 cups flour
- 3/4 cup cane sugar
- 1 teaspoon salt
- 2 tablespoons of aluminum-free baking powder
- 2 1/2 sticks unsalted butter (approx. 1 1/2 cups), chilled and cut in 1 inch cubes
- 4 eggs, lightly beaten
- 1 cup heavy cream
- 1 cup blueberries, fresh or frozen
- 1 cup pear, thinly sliced and cut in halves (see picture above)
- *2 additional tablespoons heavy cream and 2 tablespoons raw sugar or turbinado sugar for topping
Preheat oven to 400 degrees. Using a mixer, mix flour, baking soda, sugar, salt and cold butter together (until butter is pea sized). In a separate bowl, gently mix eggs and cream together until combined. Pour egg mixture into flour mixture. Mix until all ingredients are combined. Fold in 1/2 cup flour, then fold in pears and blueberries. On a floured surface, plop dough and begin flattening out dough for cutting (about 1 1/2 inch high). Cut into triangles. Brush tops of scone with heavy cream, then sprinkle with raw sugar or turbinado sugar. Bake for 20 minutes. Makes about two dozen scones.