Dried Blueberry Scones

Every time I go through my favorite blogs on my Google Reader, the thing that I feel most jealous about is all the gorgeous fresh berries I see! Except for strawberries and gooseberries, we don't get any other fresh berries where we live and that makes me SO sad! I am starting to hear rumors that we might be getting a few other varieties imported in a few months. I am really looking forward to that!

The only time I got to taste fresh blueberries, I totally loved them! But of course we very rarely get them fresh here. Dried berries are the only option for me. A good friend brought me a nice big bag of dried blueberries recently, and I've been wondering what to make with them. And then I found this recipe.

I LOVE scones. Plain scones, spiced scones, fruity scones - any kind! Remember my Cranberry-Orange scones?

I saw this recipe on Epicurious.com and immediately knew that I would be making this soon. I thought it would be a great way to use these dried bluberries. It was easy to make, and pretty quick too!

The scones turned out really good (better than these pictures did!). Everybody enjoyed them - the husband included. He is usually the hardest to please - especially with non-chocolate dishes. He had a few with a cuppa and seemed to enjoy them.

Dried Blueberry-Lime Scones
Adapted from this recipe on Epicurious.com 
Ingredients
1 1/2 cups all purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1/4 cup sugar (plus 1 tablespoon for sprinkling)
85 grams unsalted butter (chilled and cubed)
1/2 cup buttermilk (plus 1 tablespoon for brushing the top)
3/4 cup dried blueberries 
1 tbsp lime zest

Method
1. Soak the blueberries in a bowl of water for about 15-30 minutes.
2. Preheat the oven to 200. Line a tray with Silpat or parchment paper.
3. In a large bowl, stir together the flour, baking powder, salt and sugar until well combined.
4. Add the cubes of butter and using only your fingertips, rub in the butter into the flour until you have a mixture that resembles chunky bread crumbs. Some pieces of butter will be as large as baby peas.
5. Drain the blueberries and add into the bowl. Toss gently to coat the blueberries.
6. In a small bowl, combine the buttermilk and lime zest.
7. Pour this mixture into the large bowl and slowly mix with your hands until most of the flour is incorporated.
8. Transfer onto a work surface and bring all the dough together, kneading very gently. Don't knead for more than 30-40 seconds.
9. Gently flatten the dough into a 1" circle.
10. Transfer to the baking sheet, and cut into wedges.
11. Brush with the remaining buttermilk and sprinkle the top with the reserved sugar.
12. Bake for about 22-25 minutes or until golden brown on top, and cooked all the way through. You can test it with a toothpick.

Of course like all scones, these are best eaten fresh. I found that these scones were on the sweeter side, and so it did not need a sweet accompaniment like jam, or even a glaze, but you could add a simple one if you like! (I think the lime-cream cheese glaze in this recipe would be lovely with the blueberries!) I love scones with butter and so I ate one with a generous amount of butter. I also ate one the next day with some lime curd, and it was delicious! This recipe is definitely worth making again!

And hey - the 26th of February is The Harried Cook's first birthday! I look forward to sharing this special day with all of you who have made my first year so special! See you all on the 26th! :)

Look forward to a special giveaway sponsored by moi! :)