Submitted by nicole on Wed, 11/12/2014 - 05:59

Of course we had to have scones at the English equestrian tea party birthday. And in keeping with the whole purple/blue kind of color scheme, I wanted to do blueberry scones. I've posted my plain scones recipe before, and this is just a variation on that. But I'm going to share my secret for getting intense fruit flavor in my baked goods--and without the soggy mess adding fruit can sometimes create.

Finished Blueberry Scones

Blueberry Scones Recipe:

4 cups flour
3/4 cup sugar
2 t baking powder
1 t baking soda
1/4 t cream of tartar
1 t salt
1 cup (2 sticks) of cold butter
1 egg
1 cup plain yogurt or sour cream
some freeze-dried blueberries

I love my recipe for blueberry muffins--the flavor is awesome--but sometimes the blueberry juice leaks and spreads and gives the baked goods a rather mottled, zombie-like appearance. It's not pretty. But if you use freeze dried fruit, you get fabulous, intense fruit flavor, but the color doesn't spread to the rest of the scone (or muffin, or whatever). I usually buy mine at Trader Joe's, but you can get them at other stores and online, too.

Mix dry ingredients together, and cut in the cold butter, until the butter is in pea-sized chunks. Add the wet ingredients, and combine until mixed.

Add in the entire 1.2 ounce bag of freeze dried blueberries and gently knead in.

Divide dough in half, pat each portion of dough into a circle about 10" in diameter, and cut into eight equal wedges using a sharp knife.

Place on a baking sheet, top with sugar if that's your thing, and bake at 350 degrees Fahrenheit for 15 or so minutes, until the scones start to turn golden brown on the bottoms.