Yeasted Blueberry Scones

By mitzzy

These yeasted scones are an adaptation of a recipe given to me by George Fenn. According to George, the bakery was started by the late Don Lloyd in 1949 and they were/are renown for Don's Scones. In summer they make hundreds of these daily and this part of Muskoka loves them; this recipe should make a fan out of you too. These are not quite scones, not quite a swet roll but something totally different. They are best fresh but incredible toasted; they are simply wonderful, lightly sweet, buttery pillows that have scone taste and look with a sweet bun attitude. I would also try this recipe with raisins or dried cranberries and a touch of vanilla.

Ingredients

• Scone Buns
• 1/2 cup warm water
• 5 teaspoons instant yeast
• 2 cup warm buttermilk
• 6 tablespoons unsalted butter, softened
• 1 tablespoon oil
• 2 eggs
• 1/2 cup sugar
• 1 3/4 teaspoons salt
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 6-8 cups all-purpose flour
• 1 cup blueberries, frozen

Details

Servings 12

Preparation

Step 1

Sugar, melted butter, for dusting

Stack two baking sheets together and line the top one with parchment paper and set aside.

In a mixing bowl, whisk together warm water and yeast and let stand a few minutes. Add in one cup of the flour and then on top of that, add the buttermilk, butter, oil, eggs, sugar, salt, baking soda, baking powder and most of the flour.

Stir, then knead, when you are able to knead, for 5-7 minutes, to make a soft dough that is a bit wet. Fold in blueberries gently.

Cover the mixing bowl with a large plastic sheet and let rise until almost doubled 45-55 minutes.

Gently scrape out mixture onto a light floured work surface and gently deflate.

Roll the dough out to a thickness of 1 inch. Cut into 12 rounds, triangles or square buns.

Place on the baking sheet and cover with plastic wrap and let rise 30-45 minutes. Brush each bun/scone with melted butter and sprinkle on sugar, or simply dust each bun with flour or simply melted butter.

Preheat oven to 350 F.

Bake 18-22 minutes until nicely golden brown. Makes one dozen