Last September at the Type-A Conference in Atlanta, I struck up a conversation with a girl at the Wyman’s Frozen Berries booth at the Expo. I was part of the Photography Team and assigned to capture the goings-on of those attending, so we only spoke briefly. I wanted to be sure to tell her how much I loved the Wyman’s product and how I always keep a bag of frozen blueberries and raspberries on hand.
Not too long ago, we touched base again & we talked about recipes where blueberries could be substituted for cranberries. I put on my thinking cap and the first thing I thought of was my favorite recipe for Cranberry Scones. I am always looking for new adaptations to this recipe and knew blueberries would make a great substitute.
Off to the kitchen I went to make some blueberry scones. I was a bit afraid how the berries would work in this dough- would they break apart and become mushy? Nope! They held up great and I was so happy with how they turned out!
I never thought to use the Wyman’s frozen berries in baked goods- but now I am inspired to use them for more than just my morning smoothies. The options are now endless!
2 Cups all-purpose flour
5 Tbsp sugar
1 Tbsp baking powder
1/2 tsp salt
6 Tbsp chilled unsalted butter, cut into small pieces
2/3 C half-and-half, plus 1 tbsp.
1/2 Cup frozen Wyman’s Blueberries
Preheat oven to 425`.
In a bowl, whisk together flour, baking powder, sugar, and salt.
Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.
Stir in 2/3 cup half-and-half until just moistened. Gently fold in blueberries.
On a lightly floured surface, knead dough gently 5 to 10 times. Pat into a 1-inch-thick round. Cut into 8 wedges; place on a (ungreased) baking sheet, 2 inches apart.
Brush tops with 1 Tbsp half-and-half, sprinkle each with sugar.
Bake until golden brown, 12 to 15 minutes. Let cool on wire rack.
**I was provided a coupon to receive a free bag of frozen Wyman’s Blueberries to assist in developing this recipe. All ideas and opinions are my own.