July 5, 2017
*1. If you prefer not to use french vanilla creamer, although I recommend it, you can use 1 cup of half & half instead.
*2. If you plan on freezing the dough before baking hold off on preheating your oven.
*3. You want the butter crumbles to be somewhat small, about the size of large peas, and dispersed throughout the dry ingredients.
*4. Make sure that you don’t over mix, simply make sure that all of the ingredients are evenly combined to make a dough.
*5. You can shape/bake your scones if you are in a hurry, but I like to place my scone dough in the freezer for 30-45 minutes (covered in cling wrap) so that the butter gets nice & cold. That way when the scones bake there will be yummy pockets of butter in your scones!
*6. Just on the scone dough, not on the preserves.
*7. When left in a sealed container the scones become too moist.
Makes 12 Scones
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Preheat the oven to 400° degrees Fahrenheit *(2), then in a bowl sift all of the dry ingredients: 2 & 3/4 cups flour, 2 teaspoons baking powder, 1 pinch of salt, & ¼ cup sugar.
Use your hands to crumble one stick of butter into the dry ingredients. *(3) Next, crumble the goat cheese into the mix with the chopped basil leaves and 3/4 cup blueberries.
Make a well in the center of the dry ingredients and pour in 1/2 cup of half & half and ½ cup of french vanilla creamer and gently combine the ingredients. *(4)
Freeze scones for 30-45 minutes, or bake right away. *(5)
Split the scone dough in half and place both halves on a floured surface. Using your hands (with a little extra flour) shape the dough into round disks about 2 inches thick. 2 dough disks make 12 scones. 4 dough disks make 24 mini scones.
Cut the dough into scones with a pizza cutter or big knife. Press your thumb into the top/middle of the scone and add a dollop of Bonne Maman Wild Blueberry Preserves on top. Place the scones on a baking sheet lined with parchment paper and brush the top of each scone with French vanilla creamer.*(6)
Place the scones in your preheated oven and bake scones for 20 minutes or until lightly golden on top.
Keep your Basil Goat Cheese Wild Blueberry Scones stored in a loosely sealed container in your fridge for up to one week. *(7)
Recipe by / Author: Giustina Miller