Wake up happy with The Drake's buttery blueberry scones recipe

Name: Wake up happy with The Drake's buttery blueberry scones recipe
Prep time: 25 min
Yield: Makes 9
Ingredients: 3 cups all purpose flour⅓ cup white sugar½ tsp sea salt1 ½ tsp baking powder¼ tsp baking soda¾ cup cold butter¾ cup frozen blueberries½ cup milk¾ cup heavy creamTurbinado sugar (for sprinkling)

For breakfast, brunch or served with tea — this blueberry scones recipe from The Drake Hotel is sure to brighten your day no matter when you eat them.

Louisa Nicholaou

Published: Wednesday 25th May 2022

Breakfast & brunch

Makes 9

Preparation time 20 minutes

Cooking time 35 minutes

More than just a hotel, The Drake is a local arts hub stuffed to the brim with up-and-coming talent. From the art installations throughout the space to the performances in the Drake Underground, there's always something cool to marvel at. And it doesn't stop there. The Drake is also a hotspot for high-calibre food and drink. (They may have the best burger in the city.)

Here we share the recipe for The Drake's warm and buttery blueberry scones, so you can take a piece of this Toronto institution home with you. It may not be quite the same as ordering room service, but you can still enjoy them from the comfort of your own bed.

Ingredients

3 cups all purpose flour
⅓ cup white sugar
½ tsp sea salt
1 ½ tsp baking powder
¼ tsp baking soda
¾ cup cold butter
¾ cup frozen blueberries
½ cup milk
¾ cup heavy cream
Turbinado sugar (for sprinkling)

Method

Preheat oven to 400 F.
In a large bowl, mix the dry ingredients together.
Cut the cold butter into the dry ingredients, keeping mixture loose and sandy.
Add milk and cream and lightly mix until the wet ingredients are just barely incorporated.
Lightly dust the frozen blueberries with flour, then add to bowl. Mix gently.
Press dough into a parchment-lined, 8x8-inch glass baking dish. Place in the freezer for 20–30 minutes, until the dough is cold enough to portion cleanly.
Turn the dough out onto a parchment-lined baking sheet and cut into nine squares.
Brush each square with cream and top with turbinado sugar.
Bake for 30–35 minutes.
Serve warm.

Home cooking