No hate to blueberry lemon, but we have seen it before. Blueberries can be bland so they need a little something to bring out the flavour, enter coriander. Coriander and blueberries both contain linalool, so when you pear them together it helps to bring out more of the blueberry flavour! Add in a little orange zest and sugary crunch on top and I call these a winner.
This recipe was adapted from Alison Roman’s “Sweet Enough Scones”
Blueberry Coriander Orange Scones
8
sconesKeep the screen of your device on
Ingredients
1/2 Cup /120g Whipping Cream, plus more for brushing
1/2 Cup /110g Buttermilk
2 Cups /290g All-Purpose Flour
1 Tbsp Baking powder
1 Tsp salt
1 stick /115g Salted Butter, very cold and cut into small cubes
1/3 Cup /70g Granulated sugar
1 Tbsp Coriander seeds, freshly ground
Zest from 1 orange
2 Cups /240g Blueberries
Handful of dried cherries (optional)
Directions
- Combine the granulated sugar, coriander and orange zest in a small bowl. Using the back of a spoon press and mix until fragrant. It should look like wet sand.
- In a large bowl, whisk together the flour, salt, baking powder and sugar.
- Add in the butter. Sqeezing the butter between your thumb and fingers to flatten it into the flour mixture, creating large flat pieces. (refer to tiktok video for a visual). Once the butter is broken down, add in the blueberries and dried cherries if using. Toss to coat.
- Combine the buttermilk and cream in a separate bowl. Add in half to the flour mixture and use a fork to start to mix, then add the rest of the liquid mixture. Should by shaggy but starting to come together.
- Transfer the dough to a lightly floured work surface. With your hands, gently press the dough together. Using a branch scraper cut the dough in half, stack the pieces, and use your hands to press down. Forming a rectangle that is about an inch thick. Repeat another 3-5 times. Cut, stack, press down. This will help form buttery layers in your scones! If the dough gets overly wet/sticky during the process, lightly flour it. Blueberries will start to break apart, that is okay!
- Pat the dough into a circle about 2 inches thick. Cut like a pizza to get 8 triangles.
- Place scones on a lined baking sheet, cover in plastic wrap and let chill in the fridge for 20 minutes. While they chill preheat the oven to 425 F.
- Once chilled, remove from the fridge, brush with cream and sprinkle generously with turbinado sugar. Bake for 25-30 minutes. The tops should be deep golden brown. Let cool slightly before eating, best served warm with a nice slab of good butter!
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