Sometimes it takes the loss of someone beloved, someone famous, someone so very young, someone who served as a role-model, someone who inspired others, or someone we have admired from afar to remind us that life can change in an instant. The words 'life is short' resonate with us on a deeper, more personal level when this happens. To the point where we temporarily hold our breath while we gather the courage to own up to our mistakes or hurtful actions, reconnect with the person(s) in our lives we once treasured, express how we feel, or commit to being our best self. Sometimes it takes a tragic loss to cause us to experience an emotional earthquake. The passing of Kobe Bryant, a basketball legend and humanitarian, this weekend may be one of those singular, sorrowful moments regardless of how old we are or whether we were a fan or not to lean into. One never knows or even anticipates all of the legacies they will leave behind. Being reminded how much our words and actions matter may be just one of the many Kobe Bryant left behind.
Baking for me has always been therapeutic, a time for me to process the million thoughts and feelings running through my head. When I started making these Maple Blueberry Scones Sunday morning, I never anticipated how much I needed or what would put the focus on my frequent dose of self-reflective therapy. Suddenly, one of the conversations in my head shifted from beating myself up over not meeting a race goal to accepting I may not have put it all out there. Seeing a post of the words "When we are saying this cannot be accomplished, this cannot be done, then we are short-changing ourselves...." once shared by Kobe Bryant reverberated through me. To the point where I acknowledged for the first time out loud that my running 'head game' is not always what it should be, more importantly, what it can be. Saying it out loud set off a different kind earthquake in me. Not so much of an emotional one, but a kind of a galvanizing one. Changing my head game is going to take some work (it's hard to override the negative messages one gives to themselves), but 'life is short' and someday isn't coming.
I have made Current Scones and Mixed Berry Scones before, but never Maple Blueberry Scones. Which is a bit odd since I love everything maple and blueberry. Unlike my other two scone recipes, these are made with both whole wheat and all-purpose flours, are sweetened with maple syrup instead of sugar, use buttermilk instead of whole milk or heavy cream, are made in a standing mixer rather than mixed by hand, and lastly, formed with an ice cream scoop rather than being rolled out and cut. All of which I have to believe contribute to the most flavorful, flakiest scone I have ever eaten. If there was ever a scone that didn't need to be slathered with clotted cream, butter, or jam, this would be the one. Yes, it's that delicious!
For those of you who are serious scone bakers, the somewhat non-traditional technique used to make these Maple Blueberry Scones may go against everything you believe. But trust me when I say this scone recipe is a game-changer. I have been transformed from someone who likes scones to someone who now loves scones.
With the possible exception of the creme fraiche, all of ingredients in the Maple Blueberry Scones recipe are ones easily found in almost every grocery store. Creme fraiche, a thicker, richer, less tangy version of sour cream, is starting to become more accessible. But if you can't find it (but try as hard as you can to and see notes below) there are a number of recipes available online (having not made a homemade version of creme fraiche, I am reluctant to tell you which one is the best). You can gain a good understanding of the differences between sour cream and creme fraiche by reading this article. Note: For these scones I used an European-style unsalted butter and really good quality maple syrup.
The butter is added into the dry ingredient mixture in two additions. Half of the butter (cut only into large tablespoon sized pieces) is added first. After being mixed in for 2-3 minutes, the other half of the butter (cut into 1/4" or 1/2" pieces) is pulsed in 4-5 times so it gets coated but remains pea sized. These pieces of butter contribute the scone's flakiness. All of the wet ingredients including the blueberries are added in all at once, but mixed only long enough (or rather short enough) for the liquid to begin to absorb some of the dry ingredients. Your hands are used to finish the blending process.
Once the dough comes together you have three choices after forming the dough into large balls using a large ice cream scoop. (1) You can place them on a baking sheet and bake in preheated 350 degree oven; (2) you can wrap them and refrigerate them for at least an hour or overnight; or (3) you can place them on a small baking tray insert into a plastic freezer bag and freeze (for up 5-7 days). These Maple Blueberry Scones were baked immediately. Although after I tasted one, I wish I had saved a few to freeze for later as they are best enjoyed the first day (but still really good on day 2). Lesson learned.
The maple glaze can be made while the scones are baking or just before they come out of the oven as it gets poured (or brushed) on immediately after the scones come out of the oven.
The maple glaze should have a thick but pourable, spreadable consistency.
You are supposed to wait 30 minutes after the scones come out of the oven to serve them. And you should. Although it may feel like the longest 30 minutes of your life. From their finished look to their flavor, texture, and taste I cannot even begin to give these Maple Blueberry Scones all of the accolades they deserve. The maple syrup adds great flavor without being overpowering along with the right amount of sweetness. The fresh blueberries remain relatively intact resulting in pockets of sweet blueberry deliciousness momentarily transporting you back to summer. Although slightly more cakey in texture than most scones, they have the right amount of sturdiest to them without having the quality of a hockey puck. If there is any downside to these Maple Blueberry Scones is that it's hard to eat only one in spite of how generously sized they are. It's been awhile since I put anything on the proverbial last meal list. These are definitely going on it. However, since we never know what tomorrow will bring, they will be now making regular appearances around here.
Maple Blueberry Scones (slight adaption to Joanne Chang's Whole Wheat Maple Blueberry Scones from her cookbook "Pastry Love" A Baker's Journal of Favorite Recipes".)
Makes 10 scones
Ingredients
Maple Blueberry Scones
1 2/3 cups (240 g) whole wheat flour
1 cup (140 g) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup (1 1/2 sticks, 170 g) European-style unsalted butter, cold and divided (cut half into tablespoons, cut the other half into 1/4" to 1/2" pieces)
1/2 cup (120 g) creme fraiche
1/2 cup (170 g) good quality maple syrup
1/3 cup (80 g) buttermilk
1 large egg yolk
1 1/2 cups (188 g) fresh blueberries
Maple Glaze
1 cup (120 g) confectionary sugar
5-6 Tablespoons good quality maple syrup
Generous pinch of Kosher salt
Directions
Maple Blueberry Scones
1. Preheat oven to 350 degrees (F). Line a large baking sheet with parchment paper. Set aside.
2. In the bowl of a standing mixer fitted with a paddle attachment, add in the both flours, baking powder, baking soda, and kosher salt. Mix on low speed just until combined.
3. Add in half the butter (the pieces cut in Tablespoons) to the flour mixture. Mix on low-medium speed for 2-3 minutes or until the butter is fully mixed into the flour.
4. Add in the remaining butter (the small cut pieces). Pulse 4-5 times just to blend in. They will remain pea sized.
5. In a medium sized bowl, whisk together the creme fraiche, maple syrup, buttermilk, and egg yolk until blended. Stir in the blueberries.
6. Pour the mixture into the flour/butter mixture. Mix only for 10-12 seconds only to get some of the liquid into the dry ingredients. Mix the rest of the loose flour into the flour using your hands. Gather and lift the dough with your hands and turn it over several ties until all of the loose flour is mixed in.
7. Using a large ice cream scoop (2 1/2 inches in diameter), scoop out mounds of the dough and place on prepared baking sheet, leaving at least 2 inches of space between each ball of dough.
8. Place in oven and bake for 35-40 minutes, rotating the baking sheet midway, until they are evenly golden and slightly firm when you press them.
9. Remove from oven and immediately pour and/or brush with the maple glaze while scones are still on the baking sheet.
Maple Glaze and Assembly (make while the scones are baking)
1. In a medium sized bowl, whisk together the confectionary sugar, maple syrup and kosher salt until smooth and creamy, thick, but having a pourable/spreadable texture. Re-whisk just before using.
2. Pour and/or brush the glaze over the baked scones as soon as they come out of the oven.
3. Let scones cool 20-30 minutes before serving.
Notes: (1) I used a European-style butter for these scones. (2) The scones were baked in the oven immediately after the dough was scooped onto the baking sheet. Alternately, place and tightly cover the unbaked scones in the refrigerator for at least one hour (or overnight) to allow the flour to become absorbed. (3) The scones are best the day they are baked, but if stored at room temperature in a tightly sealed container they will be good for 2-3 days. You can refresh them in a preheated 300 degree (F) oven for 4-5 minutes. (4) The scones can be made ahead. After forming the dough into balls, set on small baking sheet then place in a plastic freezer bag before placing in the freezer. Scones can be frozen for up to 5-7 days. Baking time for frozen scones will increase by 5-10 minutes. (5) I used Vermont Creamery's Creme Fraiche regularly carried at Whole Foods.
