The Fete Blog

Earlier this month, Make Merry delighted in the details of all things breakfast. Today, we are going to add another little bit of deliciousness to your breakfast repertoire: Blueberry Pecan Scones. This is my favorite kind of recipe – a handwritten, much loved family recipe shared with me by a dear friend. I couldn’t wait to try it. (I’m also trying out a new format for the cooking posts – heavy on photos and short on words. Skip down to the end of the post to see an all text version of the recipe.)

{photography by Kim Speer}

Here’s the recipe:

Blueberry Pecan Scones
Courtesy of Jen Greenhalgh and her lovely mom, Janet Parham

3 cups all purpose flour
½ cup of sugar + extra for sprinkling on top
2 Tbsp baking powder
½ tsp salt
2 cups heavy cream
1 cup blueberries
½ cup chopped pecans. (I like pecans and may up this a bit next time)

Sift the dry ingredients. Add pecans.

Form a well and add the cream. Add the blueberries too. Mix carefully, just until combined.

Form into discs, wrap in plastic wrap (per the above photo, ditch the saran wrap and get the professional kitchen stuff. I get mine at Sam’s Club. It works so much better), and refrigerate for 30 minutes to an hour.

During this time, preheat the oven to 400 degrees Fahrenheit.

Line your pan with parchment paper and then place the unwrapped discs of dough.

Optional: I’ve seen recipes that recommend brushing the tops of the scones with melted butter to give them a nice golden top. I tried this one some but couldn’t really tell much of a difference.

Sprinkle with sugar.

Bake for 25 to 30 minutes.

In my opinion, scones are best served fresh and hot. But they will keep for a few days in an airtight container and still be quite fantastic. If you are having people over and want to make things easier on yourself for day-of preparations, you might want to make the dough the night before and refrigerate overnight.

–kim speer