Hi!! + Blueberry Scones

Hi guys!  I'm Krista, and I have been so excited to share my website with all of you.  

I have spent the past couple of days trying to figure out what to write about in my first blog post.  Something about it being my first post, and the "reveal" of my website, makes it feel like a lot of pressure.  I thought that maybe I should talk about myself... but I'd rather not.  And you can find that in my about section.  Then I thought that I should share my very favorite chocolate chip cookie recipe, but that would make me feel too vulnerable.  I'm not sure if I'll ever be able to share that recipe.  Then, finally, my dear friend Hannah asked me if I would share my blueberry scone recipe.  Perfect!  This post can be about my scones!  

I started my Instagram account a couple of weeks ago.  One of my first posts was this photo of my blueberry scones, and it got more likes than I had followers at the time.  How does that even happen?  So, I currently feel like this photo is my claim to fame.  

 Sunday necessities: pajamas, warm blueberry scones, and football.

Sunday necessities: pajamas, warm blueberry scones, and football.

Ok, before I get into the recipe, I should tell you a little bit about my business.  I've been baking for a very long time, and for the past couple of years, I have made baked goods for my friends and family's parties or events by request.  This has included making hundreds of cookies for my sisters sorority, to 50 cookies for a friends party, to hundreds of cupcakes for my cousins wedding.  Although I have never pursued promoting this business, I have always LOVED when people ask me to bake for them.

Now that I have graduated from college I decided that it was time to do what I love to do.  I want to bake for people.  My business includes a catering aspect, and soon it will include selling baking mixes!  I'm still working on the baking mixes, so stay tuned.  


Now, back to the blueberry scones.  I love blueberries in all pastries.  Blueberry scones, blueberry muffins, blueberry galettes, etc.  One of my favorite blueberry pastries right now are these blueberry danishes from Honore Bakery, which is just a short walk from my house.  Honore changes the fruit in their danishes seasonally, but the blueberry ones are the best.  


It took me years to be able to make scones.  The dough was always either too dry and I couldn't get all of the flour incorporated, or I added too much cream and the dough was sticky. I'm not sure if it's normal to have that much trouble making scones, but at least I finally figured it out.  Tip:  if you are having trouble incorporating the dry ingredients, only add about 1 Tbsp more cream at a time. 



Yields 8 scones.  


2 C. flour

1 Tbsp. baking powder 

4 Tbsp. sugar

1 tsp. salt

6 Tbsp. unsalted butter, cold

1 C. heavy cream

1 tsp. vanilla extract 

1 C. blueberries

extra flour

extra sugar


1. Preheat oven to 400°.  Line a baking sheet with parchment paper.  Set aside.

2.  Take about 1 Tbsp. of "extra" flour and toss the blueberries in that flour.  Once the blueberries have a thin coat of flour, sift out the excess.  

3. Cut the cold butter into 1/2 inch pieces.  Set them in the freezer for 3-4 minutes. Meanwhile, in a medium sized bowl whisk together flour, baking powder, sugar, and salt.  

4. Add the butter into the flour mixture.  Use a pastry cutter or a knife, cut until the flour looks course.  There should be no chunks larger than pea-size.  

5.  Add the vanilla to the cream.  Slowly pour the cream mixture into the flour.  Use a wooden spoon to fold all of the ingredients together.  If not all of the flour will incorporate, add more cream 1 Tbsp. at a time.  Be careful not to add too much cream.

6.  Gently fold the blueberries into the dough.  It is OK if some of them break.  

7.  Make the dough into a ball and set it in the middle of a lightly floured surface.  Pat the dough out with your hands until it is a circle, about 1" - 1.5" thick.  

8.  Use a knife to cut the circle into 8 triangles.  Place these triangles on the prepared baking sheet.  Sprinkle with extra sugar.  

9.  Bake scones for 12-17 minutes, until light golden brown.  Let scones cool on a wire rack.  

10.  Enjoy!  These scones are best served warm with butter and jam, the day that they are made.  


*Recipe adapted from Two Peas & Their Pod


Krista NelsonComment