Blueberry Scones + Wild Rivers Coffee Co!
Blueberry Scones + Wild Rivers Coffee Co. = a match made in heaven!!
One of my favorite combos EVER is combining a fresh baked good with a delicious cup of rich and creamy coffee. Who’s with me?! Scones have always had a special place in my heart but their dry texture usually dissuaded me from baking them consistently. This recipe came out of a desire to make a surprisingly moist scone while also keeping the legendary flavor… & I deliver just that!
The flaky texture and density is found throughout, but you don’t find yourself needing water after every bite like most scones. I decided to add a 1/2 teaspoon of cinnamon as well so that every bite has rich flavor. To my surprise, the cinnamon in the dough compliments the blueberries SO well! It allows every bite (even when you don’t get a burst of blueberry) to taste amazing!
This recipe is also very beginner-cook friendly! The biggest key is to keep the dough cold so it stays in soft little crumbles and doesn’t get soft. I also decided to grate the butter instead of cube it because this helps the butter distribute evenly throughout the dough and creates a moist consistency! Heavy cream is essential both inside the dough and also for coating the top to create a wonderful crunch and rise! The series of photos below show the process of baking these beauties!
These scones paired with the Wild Rivers Signature Coffee Blend brings out the creamy, buttery texture of these uniquely moist blueberry scones! The tasting notes of berries, chocolate, and smooth texture create the perfect pair as the scone and coffee balance in every bite. Ethically sourced, this coffee is truly fantastic with cream or or totally black! In the words of Buddy the Elf himself, it’s truly the worlds “BEST CUP OF COFFEE!”
Make sure to follow Wild Rivers Coffee Co. for wildly delicious coffee!! With every sale they give 2% of their proceeds to wildlife conservation… it’s truly a cup of coffee you can feel good about! Link below!
Wild Rivers Coffee + Blueberry Scones:
The berry and smooth notes within the coffee match SO well with these scones!
This Signature Blend is great with cream and compliments the buttery texture of the scones!
The perfect combo for creating your own coffee shop in-house!
Without further adue, here is my beloved Blueberry Scone Recipe! Enjoy & make sure you serve with a hot cup of Wild Rivers Coffee!
Blueberry Scones
Time: 25 Minute Prep + 25 Minutes Cooking | Serves: 8 scones
Ingredients:
2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup (1 stick) of unsalted butter
1/2 cup heavy cream
2 teaspoons vanilla
1 large egg
1 cup fresh blueberries (or frozen, unthawed, but fresh is preferred!)
Extra sugar & heavy cream for topping!
Directions:
In a large bowl combine: flour, sugar, baking powder, cinnamon, and salt! Mix together until all combined. Set aside.
Next, grate the butter with a box grater into a small bowl. After it’s all grated, place in the freezer for 5-10 minutes or until no longer soft! We want the butter to be as cold as possible to create all the wonderful layers!
Using a pastry cutter or your hands, add the cold grated butter to the flour mixture. Mix together until the dough creates small pea-sized crumbs and combines. The dough will still be pretty dry! Place in the freezer to cool while you mix the wet ingredients together.
Add heavy cream, vanilla, and the egg to a small bowl and whisk until combined. Take the flour mixture out of the freezer and drizzle the liquid mixture over it. Add 1 cup of blueberries and then mix until just combined and everything is fairly moist.
Lightly flour a clean work surface. Pour the dough onto the work surface and knead until the dough comes together. I added a teaspoon more heavy cream to my mixture to bring it together, but you could also add more flour if it is too moist (add and subtract only as needed). Press the dough into an 8-inch disc and cut into 8 wedges using a bench scraper.
Preheat the oven to 400 degrees F. Move the scones to a baking sheet lined with parchment paper or a silicone mat! Place in the freezer for 5 minutes to cool or until the oven is preheated. After cooling, brush the scones with additional heavy cream and sprinkle more sugar on top. This creates a wonderful crust!
Bake for 20-25 minutes or until lightly golden brown on the edges and top. Remove from the oven and let cool! Serve with a hot cup of Wild Rivers Signature Blend coffee! ENJOY!
Roasted in the spirit of wild things — this Wild Rivers Coffee is truly remarkable! By giving 2% of their proceeds to wildlife conservation, this coffee gives back to the environment and ethically sources their beans. I love this coffee because it’s roasted consistently, always fresh, and gives back to the environment. Not to mention the flavors are absolutely incredible! Sign up for a coffee subscription today!
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