After a very long and eager wait, thanks to a backorder, I finally got my hands on Edd Kimber‘s newest book, One Tin Bakes! It’s such a great cookbook, filled with so many delicious looking recipes, but the best part is that they’re all made using the same 9×13-inch baking tin. Edd recommends this one from Nordic Ware and after using it for this recipe, I can attest that it’s the perfect pan. It’s got just the right amount of height to it on the sides and it is super sturdy. Speaking of recipe, I’ve earmarked so many throughout the book and so it was tough to figure out which one to try first. I landed upon a Blueberry Slab Scone. Well, actually in the book it’s just a slab scone and Edd topped his with strawberries instead. Since the strawberries weren’t looking their best at the grocery store I decided to go with blueberries instead, because blueberry happens to be my favorite type of scone. It’s a versatile recipe that can be adapted so many different ways. Plus, did I mention it’s just one giant scone topped with whipped cream and blueberries? Enough said.
Let’s make the scone dough. Essentially we’re making a regular scone dough but instead of rolling and cutting, it’s just staying as a whole slab. In a large bowl, whisk together the flour, sugar, baking powder, salt and fresh lemon zest.
**Tip: If you don’t have any self-rising flour on hand, you can make it at home super easily! For every cup of flour stir in 1 1/2 teaspoons baking powder and 1/4 teaspoon salt! For this case since we need 4 cups flour, you’ll stir in 6 teaspoons baking powder and 1 teaspoon salt.**
Add in the chilled butter and rub with your fingers or a pastry blender until the mixture resembles coarse crumbs of various sizes.
**Note: You want to work rather quickly here because you do not want to warm up the butter too much because of the warmth of your hands. If you find that the butter has softened after working it in, you can chill the mixture for at least 20 minutes before proceeding.**
I had dried blueberries in the pantry and because I really wanted to double down on the blueberry taste, I decided to add them to the dough. It’s optional and by no means necessary. Dried currants would be great as well because I love currants in my scones.
Make a well in the center and add in the heavy cream and the 3 beaten eggs. Using a rubber spatula, mix until the dough just comes together. Switch to your hands towards the end to bring the dough together if need be.
Again, try not to overwork the dough too much because not only do you want to keep the butter as cold as possible (cold butter means a flakier higher scone) but you also don’t want to overwork the gluten and make these dry and tough scones.
Dump out into the prepared pan and pat the mixture out to an even layer. Beat the remaining egg with a splash of cream and whisk. Brush the scone with the egg wash and sprinkle with turbinado sugar. Bake until golden brown, about 20 to 25 minutes. Remove from the oven and set aside to cool completely in the pan.
Meanwhile, to make the topping, combine the blueberries, sugar, lemon juice and vanilla bean paste and set aside at room temperature for about 30 minutes, stirring ever now and then.
**Note: Originally, Edd wrote the recipe in the book with strawberries and it’s definitely the way to go because it tastes like a strawberry shortcake. However, strawberries aren’t really in season at the moment and so they weren’t looking the best at the store. I decided to use blueberries instead, but that’s the best part of this recipe. It’s so versatile! Try it with (almost) any in season fruit.**
Once the scone has cooled, lift out of the pan and set on a large platter. Top with fresh whipped cream, spreading out into an even layer. Then spoon the macerated blueberries on top before serving.
Homemade whipped cream is very simple! Beat chilled heavy cream with the powdered sugar, vanilla and salt on high until soft peaks form. Chill until ready to use. The machine does all the work for you!
If you want to make this ahead of time, you can bake off the scone and wrap it super well in plastic wrap. Store at room temperature and then store the whipped cream and macerated blueberries in separate containers and then just assemble when ready to eat!
I love this recipe so much because it eliminates some of the excess steps of regular scones (like the rolling and cutting out) and of course, I’ll take any excuse to incorporate whipped cream to my diet. This also feeds a crowd without much work. It’s a win win. Give One Tin Bakes a look, if you can, because it’s filled with so many great recipes. Let me know if you have any questions or comments below. Stay safe out here my friends.
Blueberry Slab Scone
Ingredients
Scone:
- 4 cups self-rising flour
- 1/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 lemon zested
- 10 1/2 tablespoons 1 1/3 sticks very cold unsalted butter, diced
- 1/2 cup dried blueberries optional
- 1/2 cup heavy cream plus a splash for egg wash
- 3 large eggs beaten + 1 large egg
- 2 tablespoons turbinado sugar
Topping:
- 2 pints blueberries
- 1/8 cup granulated sugar
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon vanilla bean paste or vanilla extract
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat oven to 375°F. Line a 9x13 baking pan with parchment paper leaving a overhand on two sides and grease lightly with cooking spray, set aside.
- For the slab scone, in a large bowl, whisk together the flour, sugar, baking powder, salt and lemon zest. Add in the chilled butter and rub with your fingers or a pastry blender until the mixture resembles coarse crumbs of various sizes. Stir in the dried blueberries if using. Make a well in the center and add in the heavy cream and the 3 beaten eggs. Using a rubber spatula, mix until the dough just comes together. Switch to your hands towards the end to bring the dough together if need be.
- Dump out into the prepared pan and pat the mixture out to an even layer. Beat the remaining egg with a splash of cream and whisk. Brush the scone with the egg wash and sprinkle with turbinado sugar. Bake until golden brown, about 20 to 25 minutes. Remove from the oven and set aside to cool completely in the pan.
- Meanwhile, to make the topping, combine the blueberries, sugar, lemon juice and vanilla bean paste and set aside at room temperature for about 30 minutes, stirring ever now and then.
- Beat the heavy cream with the powdered sugar, vanilla and salt on high until soft peaks form. Chill until ready to use.
- Once the scone has cooled, lift out of the pan and set on a large platter. Top with the whipped cream, spreading out into an even layer. Then spoon the macerated blueberries on top before serving. Slice and enjoy!
Notes
Hi Jon – thank you for all the retakes on the traditional recipes…for example, not a huge fan of meatloaf – but the Italian twist on the meatloaf recipe was a winner with my family. 😊