Blueberry Scones with Honey Miso Butter
To tell you the truth, I was never a scone person. I always found them too tough or flavorless. It wasn’t until this summer when I enjoyed a berry scone at a small bakery in the Hamptons that I realized I’ve just been eating the wrong scones. Scones can be fluffy, they can be decadent, and they can have attitude and pizzaz. It doesn’t just have to be plain scone with clotted cream or jam… we can and will have blueberry scones with honey miso butter.
If you are more of a traditionalist, or you don’t like the strong umami taste of miso (I’m not judging!) just skip this butter, or make a honey butter! OR, just pair these with salted butter because I’m a firm believer that salted butter reigns supreme in the butter world. Don’t @ me.
I actually made this recipe for my show on Amazon LIVE and I used the NINJA Power Pitcher blender which actually has a dough blade that’s great for things like scones, pie crust and cookies. I’ve linked the set below, which comes with that blender and a food processor. I also linked a pastry cutter set (always a better value!) if you want to make the dough the old school way.
|2cups all purpose bleached flour
|1tsp corn starch
|1tsp Kosher salt
|2 1/2tsp baking powder
|1/4tsp baking soda
|1/3cup granulated sugar
|1 large egg
|1tsp vanilla extract
|5tbsp very cold unsalted butter
|1 1/2 - 2cups fresh blueberries
|1 large egg
|2tsp water (for egg wash)
|Coarse raw turbinado sugar, for topping
|Honey Miso Butter
|5tbsp unsalted butter
|1tbsp white miso paste
|food processor, pastry cutter or blender with dough attachment
Preheat the oven to 425 degrees F.
Cube the butter and place it into the freezer to chill until you're ready to make the dough.
In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt together.
Mix together the wet ingredients and place into the fridge to stay cold.
Cut the butter into the flour using a pastry blender, food processor or your fingertips. If using a food processor, combine the butter with the flour on low speed. You don't want the butter to melt from too fast of force! When you're done, the mixture should look like small coarse pebbles, and should feel like slightly damp sand.
Gradually add the buttermilk mixture to the flour mixture as your food processor is pulsing on low. Stir just until the dough comes together. The dough should be sticky, but should still cohesively coat the blade and hold a shape.
Transfer the dough to a bowl and add the blueberries. Delicately fold in.
Flour a clean surface and transfer your dough onto the floured surface. Sprinkle flour on top of the sticky dough ball, then roll each side of the dough in flour. Knead the dough by folding it onto itself, about 5-10 times. If it begins to stick to the cutting board, lightly flour so that it doesn't stick. Once a ball is formed, stop kneading. Do not over knead the dough, if it holds a shape and is not sticky on the sides, you’re good! It should feel soft and pillowy, like if you ripped it apart it would still be as sticky as how it was when you took it out of the food processor.