Jackson Hole B&B Recipe: Favorite Blueberry Scones

Scones are one of the breakfast staples at Jackson Hole B&B Inn on the Creek.

We love that scones are versatile; depending on the season and what’s on hand, they can have fresh fruit, maple and oats, pumpkin and spice, banana and chocolate chip, and the list goes on. Scones are perfect as a slightly sweet treat, not overly decadent; and we love that a very simple recipe can still turn out delightfully delicious. We also love that scones are easy to make ahead in a big batch and pull out of the freezer to bake on the morning we need them.

Most of all, we love that guests at our Jackson Hole B&B love savoring our freshly baked scones with a hot cup of coffee. When the breakfasts are especially delicious and the mornings especially chilly, our guests linger around the table, chatting about their plans for the day and their favorite past trips, turning their fellow travelers into friends.

We invite you to try our all-time favorite (and easiest!) scone recipe ever. This one is tried and true and is guaranteed to turn your breakfast table into a special place where your guests will like to linger, making memories and enjoying the fruits of your labor of love.

Scones are one of our IOTC specialties. We love treating guests to homemade baked goods each morning.

Favorite Blueberry Scones

Ingredients

2 ½ c. all-purpose flour

¼ c. + 1 T. sugar

1 T. baking powder

¾ t. coarse salt

½ c. (1 stick) cold unsalted butter, cut into small pieces

¾ c. buttermilk

1 large egg yolk

1 ½ c. fresh or frozen blueberries (raspberries or blackberries are great, too.)

Directions

1. In a large mixing bowl, whisk together flour, cup of sugar, baking powder, and salt. Cut in butter with pastry blender (or two forks. If you have a food processor, it will really speed things along.) In a small bowl, whisk together buttermilk and egg yolk. Make a well in the dry ingredients and pour in liquid. Stir just until dough comes together.

2. Transfer dough onto a lightly floured work surface and sprinkle berries on top. Knead a few times to fold in berries; there may be loose pieces of dough or a few stray berries. Gather and pat dough into an approximate square, 1 inch thick. Slice into 2-3 inch pieces and place about two inches apart on a parchment-lined baking sheet. The goal in this step is to be quick, not precise, so don’t worry about size and shape too much. Just do what works for you and expect to get somewhere around 20 scones. A few less or more is fine!

3. If baking immediately, heat oven to 400 degrees F. Sprinkle scones with remaining 1 T. sugar. Bake for 15-18 minutes, rotating baking sheet(s) halfway through. Let scones cool slightly. Serve warm, though they are still yummy for a day or two leftover.

4. If freezing for later use, place baking sheet in freezer for one hour. Then wrap each scone individually in plastic wrap and place all scones in a freezer bag. Remove scones one or a few at a time and bake as directed. No need to thaw, though baking time will be a little longer. This recipe doubles nicely for larger brunch parties or family gatherings, or just for getting the freezer stocked for those unexpected drop-in guests.

Adapted slightly over time from Martha Stewart’s Fast Raspberry Scones

Thanks for stopping by our blog and we look foward to seeing you at our Jackson Hole B&B breakfast table soon!