Yeasted Blueberry Scones were inspired by Angel Biscuits, which are biscuits made with yeast. They have a crumbly, rich crust surrounding a crumb that is lighter than a baking powder biscuit and more like a roll or a soft muffin. So basically, you get the best of both worlds! Plus the scones are a little puffier and bigger, therefore you might feel like you’re getting more scone for the calories.
Another benefit is that the scones are perfect for making ahead because you assemble the scones, let them rise, freeze, and bake straight out of the freezer — a trick I learned from King Arthur Flour. Their theory is that putting the risen dough in the freezer for an hour will re-solidify the bits of butter that are known for making biscuit and pie dough flaky. I’d say it works!
We enjoyed the Yeasted Blueberry Scones version, but the chocolate chip variation was also terrific.
Freeze and Bake Yeasted Blueberry Scones
- 1 3/4 cups 7 oz/196 grams cake flour**
- 1 cup 4.5 oz/126 grams well stirred and aerated all-purpose flour**
- 6 tablespoons 2.6 oz/73 grams granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 4 tablespoons 48 grams shortening
- 1/4 cup 56 grams cold unsalted butter, cut into pieces
- 2 teaspoons of quick rising yeast
- 1 teaspoon vanilla extract or 1/2 teaspoon of Imitation Vanilla Butter & Nut by McCormick**
- 3/4 cup plus 2 tablespoons buttermilk at room temperature not ice cold, but not warm
- 1 cup frozen blueberries
- Thoroughly mix the flour, sugar, baking powder, baking soda and salt in a large mixing bowl.
- Add the shortening and butter to the dry mixture, and with a pastry cutter or your fingers, work the fat into the flour mixture until crumbly. Add the yeast and stir well.
- Add the vanilla to 3/4 cup of the buttermilk, then pour and stir to make soft dough. Add the other 2 tablespoons of milk only if the dough seems very dry.
- Add ½ cup of the frozen berries and carefully stir them into the dough.
- Turn mixture onto a floured surface and shape into two 6x3 inch rectangles.
- With a floured knife, cut each rectangle into 8 small triangles.
- Arrange scone triangles on a nonstick or parchment lined baking sheet and poke the remaining blueberries into the scones. Cover loosely with parchment or nonstick foil and let sit for 1 hour to rise. After one hour, put the risen triangles (they won’t rise dramatically, but they will lighten) in the freezer for another hour or until you are ready to bake them.
- Preheat oven to 400 degrees F.
- Arrange as many triangles as you want to serve on a parchment lined baking sheet and bake for 18-20 minutes or until golden and inside appears cooked through.
- Brush tops with melted butter and serve warm or let cool and drizzle with icing.
- McCormick’s Imitation Butternut & Vanilla extract, which is hard to find in Austin and which I have to order via Amazon, tastes great in these scones, but if you don’t have any, regular vanilla is fine.