Sometimes when I’m working on a recipe I need to step away from it for a while. Sometimes I step away from it for so long that the fruit in season has changed. Case in point: These Blueberry Scones, which started off as Strawberry Scones.
To be completely honest, there are still strawberries at the farmers market, and they look lovely. But I tend to get bored with them quicker than I do with blueberries and stone fruit, which I go to the market especially for this time of year.
Speaking of stone fruit: If you’re at a Bay Area farmers market and see a Kashiwase booth, BUY LOTS. You won’t find any of their fruit in stores – it’s tree ripened, so too prone to bruising to do that. But they do sell at 30+ farmers markets in the Bay Area, and their peaches, nectarines, and plums are the absolute best.
Clearly, I’m obsessed because I’m talking about it in a post about Blueberry Scones.
If you have a food processor, you’ll be able to make these with minimal effort. If you don’t, they’re still pretty easy, you’ll just have to cut in the butter with a pastry cutter, or grate it in with a box grater.
Fan of blubes? I’ve got a few more recipes for you:
Nuts not your thing? Try my nut-free Scones! They’re Cinnamon Ginger flavor, but you can use the base recipe and add any fruit you’d like.Print
buttery and flaky and bursting with blueberries
- 2 cups almond flour
- 1 1/4 cups tapioca starch or arrowroot powder
- 1/4 cup organic cane sugar or coconut palm sugar*, (plus more for sprinkling on top, optional)
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 8 tablespoons cold butter, (cut into 6–8 pieces)
- 1 egg
- 1 cup blueberries
- preheat oven to 375ºF. Line a baking sheet with parchment paper.
- In the bowl of your food processor** fitted with the chopping blade, add the almond flour, tapioca starch, sugar, salt, and baking soda. Turn it on for a few seconds to combine the ingredients.
- Add the butter and give it about 10-12 long pulses, or until you no longer see any large clumps of the butter.
- Add the egg and pulse several times, or until it’s just combined and starts to clump together.
- Tilt the dough out onto the prepared baking sheet and break it up a bit. Add the blueberries and gently fold them in, just keep folding and smooshing it together until there are no stray blueberries on the baking sheet. This might seem weird and unnatural but just go with it.
- Press into a 7-8 inch x 7-8 inch square. Using a sharp knife, cut in half lengthwise, crosswise, and then diagonally through each quarter so you have 8 triangles.
- Bake for 375 24-28 minutes until deep golden brown. Allow to cool slightly and then cut through the lines again. Allow to cool completely before removing from the baking sheet.
*I’ve gotten less opposed to using organic cane sugar over the years, and actually prefer it in many cases for baking. I just don’t think that the “unrefined” sugars are really that much better, and it’s just not what I’m worried about when I’m making a treat. That being said, you can use coconut sugar instead if you’re clutching your pearls at the thought of using cane sugar. They’ll be darker in color and the top won’t get crispy and might be a bit softer, too.
** If you don’t have a food processor, In a large bowl, whisk the dry ingredients to combine and cut in the butter with a pastry cutter or grate in with a box cutter. Stir in the egg with a fork.
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