I have a British friend who once explained that English scones are not what you find in the bakery case at Starbucks. Apparently a scone is a flavored biscuit, and it’s usually dropped by heaping spoonful onto a baking sheet. So, curious to try a real scone recipe, I found on online.
I like the subtle ginger flavor of this recipe, but I used whole wheat pastry flour, a healthy butter substitute, and Fruit Sweet instead of brown sugar. And I increased the amount of berries. It’s quite good. This recipe makes 6 large scones. I’ve been known to cut it down by 1/3 when I only wanted two hot scones fresh out of the oven. But because it’s hard to cut an egg in third (maybe you have a secret for doing this well), my two-scones-at-a-time recipe is more cake-y than it should be.
1 1/2 cups frozen blueberries
1 1/2 cups whole wheat pastry flour
1 Tbsp cornmeal
2 tsp baking powder
1/2 tsp salt
1 tsp ground ginger
7 Tbsp Earth Balance buttery sticks
1/2 cup milk (I’ve used coconut milk, rice milk and soy milk)
3 Tbsp Fruit Sweet
1 tsp vanilla
1. Preheat oven to 425 degrees. Prepare baking sheet with cooking spray.
2. Toss frozen blueberries in 1 tsp flour. Set aside.
3. In a medium bowl, stir together dry ingredients – flour, cornmeal, baking powder, salt and ginger.
4. Cut butter into the flour mixture using a pastry blender or two knives.
5. In a small bowl, beat egg slightly with a fork. Whisk in milk, Fruit Sweet and vanilla.
6. Add wet ingredients to flour mixture.
7. Stir just until blended to make a soft dough.
8. Carefully stir in blueberries.
9. Drop dough by large spoon onto prepared baking sheet.
10. Bake 15-18 minutes until golden brown. Makes 6 hearty British-style scones.