Blueberry Maple Round Scones

Pair sweet blueberries and maple syrup with somewhat savory scone dough and you’ve got a taste match made in heaven! Serve them up for breakfast or alongside your afternoon coffee or tea!

“Scones or biscuits.” It’s less of a debate around here and more of a curiosity, although I did debate for a while what I should actually be calling these lovely round goodies. As members of the unconscionably rude rebel colonies, we make them fairly interchangeably around here. But I’m sure there’s a definitive authority around somewhere that states the difference between a British scone and American biscuit.

So far, poking around the internet has only told me this:

• Scones have added fruit, nuts, herbs, or other ingredients more often than being served plain
• Sweet scones are traditionally served with jam, butter, or clotted cream
• American biscuits are more often served with savory dishes
• The sugar content is much higher in scones to give them a sweeter flavor
• Scones have the addition of baking soda, which makes them heavier
• Traditional American biscuits do not contain sugar or egg, while scones contain egg or egg yolk
• A scone should not flake like a biscuit, though it can have layers

So how do I classify these delicious beauties, packed with fresh {or frozen} blueberries and just the right balance of sweet and savory?

Well, these yummy treats contain fruit, are served with maple cream, use baking soda and eggs, and are a delicious treat with your coffee or tea any time of day. I’ve made them for breakfast, I’ve served them for an afternoon coffee and tea get together, I’ve heated one up and dumped on butter and maple cream for a quick snack. So I’m leaning toward the scone side of things. Although they look decidedly biscuit-like.

Maybe it’s because I like making a round cut scone!

Scones don’t have to be cut into triangles – that just tends to be an easy way to get after the dough once you press it out and lets you avoid over-kneading it when you have to reshape it for cutting. Round, rectangle, triangle – the shape doesn’t make it what it is.

These are the things that occupy my brain when I’m making pastries first thing in the morning, when the sun is just coming up and my son and husband are cuddling and snoozing upstairs, when the coffee is just starting to weave its way into my nervous system in search of my brain’s on-switch. It’s a much more comfortable place to explore than some of the other parts of my brain, the work parts specifically.

Let’s not get into that. Let’s sip our coffee, let our brains wake up, and bake something delicious, be it a biscuit, scone, or something in between.

[lt_recipe name=”Blueberry Maple Round Scones” summary=”Pair sweet blueberries and maple syrup with somewhat savory scone dough and you’ve got a taste match made in heaven! Serve them up for breakfast or alongside your afternoon coffee or tea!” servings=”12″ total_time=”45M” print=”yes” image=”https://homefrontcooking.com/wp-content/uploads/2018/12/Blueberry-Scones-8985.jpg” ingredients=”For the Scones:;3 cups all purpose flour;2 tsp baking powder;1/2 tsp baking soda;1/2 tsp salt;1/4 tsp ground nutmeg;3/4 cup unsalted butter, chilled;1 large egg;3 tbsp maple syrup;1/2 cup milk;1/4 cup sour cream;1 cup fresh blueberries;Optional Maple Cream:;2 tbsp maple syrup;1 tbsp heavy cream;1/2 cup powdered sugar” ]Preheat your oven to 400F. Line a baking sheet with parchment paper.;In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and nutmeg until combined. Dice the butter into small cubes and cut into the dry mixture using a pastry cutter or a fork until the mixture becomes pebbly.;In another bowl, beat together the egg, maple syrup, milk, and sour cream. Pour into the dry mixture and stir until the mixture has combined and made a sticky dough. Add the blueberries and stir.;Spread flour over a large cutting board and turn out the dough. Knead the dough until it sticks together and the outer edges have picked up enough flour to not be sticky. Spread out with your hands until it’s about 1-inch thick. Using a round biscuit cutter or {my personal favorite} a Mason jar, cut the dough into rounds and place on the paper-lined baking sheet.;Bake for 15 minutes or until the scones are golden on top. Serve with the optional maple cream {to make, whisk together the syrup and cream until blended and then whisk in the powdered sugar until combined}.[/lt_recipe]

Need more scones in your life? I also have these:

• Cranberry Orange Scones
• Cheddar Bacon Chive Scones

What do you guys think? Scones, biscuits, somewhere in between, or who cares, let’s eat?