Some say the word scone comes from the Dutch term “schoonbrot,” which means beautiful bread. Others argue the name comes from the Stone of Destiny where the kings of Scotland were crowned. Regardless, we can all agree that scones are amazing. At Mammoth Espresso we’ve had folks drooling over our blueberry scones . You liked them so much, we’ve decided to share our recipe with you! The following recipe comes from Casey, our head baker, and is identical to what we make at the shop.

What You’ll Need

245g all-purpose flour
75g Carolina Ground Trinity blend flour
180g buttermilk
113g butter 1 egg
1 tbsp baking powder
1 ½ tsp kosher salt
2 tbsp granulated sugar
2 tsp baking soda
2 cups fresh blueberries
¼ cup sugar-sugar mixture (equal parts granulated and turbinado, for sprinkling)
1 beaten egg, for wash before baking

Prepping the Scones

Preheat your oven to 425 degrees and line a baking sheet with parchment paper. In a small bowl, mix together the buttermilk and egg. In a large mixing bowl, combine the flours, baking powder, baking soda, kosher salt and sugar.

Do you have a bench scraper? Fantastic! (Tip: in a pinch you can find a 6” drywall knife or a putty whatchamajigger at your hardware store.) Whatever you’re using, cut the butter into half-inch cubes and toss the cubes into the mixing bowl and coat them with flour. With a pastry blender, begin to cut the butter with one hand while turning the bowl with the other. If the pastry blender clogs, gently remove the pieces of butter with your fingers. Work quickly here! We want to avoid melting the butter with the heat of your hands. Continue cutting until most of the butter is incorporated but you still have quite a few larger chunks. Aim roughly for the look of shredded parmesan, with some pieces the size of red beans.

Now add the blueberries, and toss to combine. Pour the buttermilk and egg mixture into the dry ingredients and use a silicone spatula to incorporate until you no longer see pools of liquid. Use your fingertips to turn the dough over and back onto itself a few times until if forms one cohesive mass. (Note: your dough should be somewhat shaggy.) Be mindful of the juicy berries inside. If you overwork and are too rough with the dough, many of these will burst, causing the dough to become too wet. Easy does it!

Turn the dough onto a lightly floured surface. Using extra flour as needed, pat the dough into roughly an 8-inch circle, and use your bench scraper (or whatchamajigger!) to cut it into 8 equal wedges. Transfer the scones to the baking sheet, leaving 2 inches between them. Brush your beaten egg wash and liberally sprinkle the sugar-sugar mixture over the top of each. Don’t be shy!

Still with me? We’re almost there!

Place your baking sheet in the oven and bake for 18-25 minutes, until the scones are evenly golden brown and nearly doubled in size. Everyone’s oven is different, so employ your senses here – your nose and eyes are your best tools when it comes to doneness. The scones should spring back slightly when you press the top. Remove from the oven and place on a wire cooling rack … for as long as you can wait! Then, eat your heart out. 🙂