Blueberry Thyme Scones

With the summer growing season in full swing, my deck garden has taken off and is showcasing the color green in its many shades. While the vegetables are still in the early stages of growth, the herb garden has positively flourished, and I now have the happy problem of possessing more herbs than I (and my neighbors) know what to do with.

One of my favorite ways to enjoy herbs is through sweet preparations. The fruit and herb pairings are often unexpected, yet delicious. Basil pairs beautifully with blueberry—like in this Blueberry Basil Galette—and thyme makes a lovely complement to blueberries, plums, and pears alike.

For these scones, I started by rubbing fresh chopped thyme leaves into granulated sugar to bring out the flavor and oils. The key to using fresh herbs in baking is to use small amounts so that the dish is not overwhelmed. Thyme, in particular, can become bitter if used in large quantities, so it is better to err on the side of less than more.

While the blueberries are responsible for nearly all of the sweetness inside these scones, I like to drizzle the tops with a vanilla glaze to push the sweetness to my ideal level. The thyme brings a depth of flavor that lingers at the end—enough to add something unique without becoming overwhelming.

If you are also dealing with a particularly prolific herb garden, I hope you look for new ways to put the herbs to use in both savory and sweet preparations. The combinations can be suprising and satisfying.

These Blueberry Thyme Scones are a sweet way to start the day. A traditional blueberry scone is made unique with the addition of fresh thyme, which lends an earthy blend of lemon and mint tones. I prefer my scones extra sweet so I sprinkle the scones with raw sugar before baking. Once they emerge from the oven, I drizzle them with a vanilla glaze, but you can adjust the level of sweetness for your preference.

Blueberry Thyme Scones

Yields 6-8 servings

Blueberry Thyme Scone
2 tablespoons granulated sugar
2 teaspoons fresh thyme leaves, finely chopped
2 cups (240 grams) all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons (113 grams) cold unsalted butter, cubed
1 large egg
1 teaspoon vanilla
1/2 cup (120 mL) heavy cream, plus extra for brushing
6 ounces (170 grams) fresh blueberries
1 tablespoon raw or demerara sugar (optional)

Vanilla Glaze (optional)
1 cup (113 grams) powdered sugar
1 teaspoon vanilla extract
1 tablespoon heavy cream

Preheat oven to 350 degrees F (180 degrees C).

For the scones, in a large mixing bowl, rub together the granulated sugar and finely chopped thyme between your fingers until fragrant. Add the flour, baking powder, and salt, whisking together until smooth. Add the cubed butter and rub between your fingers until the dough resembles coarse sand with a few larger pieces remaining. Set aside.

In a small bowl, whisk together the egg, vanilla, and heavy cream. Pour over the scone batter. Add the blueberries and lightly mix until the dough comes together. The dough will be somewhat sticky.

Place the dough on a lightly floured surface. With floured hands, form the dough into a circle. You may need to fold the dough to evenly distribute the moisture, but no more than a few times to avoid overworking the dough, which will keep the scones tender. Flatten the dough until it is about 1-inch thick. Using a sharp knife, cut 6-8 equal pie-shaped wedges. Transfer scones to a baking sheet using a flat spatula and brush the tops of the scones with heavy cream. Sprinkle tops with raw sugar, if desired. Bake for 25-30 minutes, or until lightly browned.

For the glaze, in a small bowl, whisk together the powdered sugar, vanilla, and heavy cream until smooth. If glaze is too thick, add heavy cream 1 teaspoon at a time until glaze is thick, but still runs.

Lightly drizzle glaze over scones. Allow glaze to set before serving.

Blueberry Galette with Cornmeal Thyme Crust

I'm thrilled to be officially married to my best friend! At the moment, married life does not feel very different, but I suppose when you have been together over eight years you are comfortable in your relationship. Although this day was a long time coming, it still feels strange to call Chris my husband.

Our wedding day was a hot, humid ninety-degree day with no wind to provide relief, but the rain blessedly stayed away. The sun was covered by a hazy sky from wildfire smoke which made the dappled, diffuse light perfect for photography. Although the groom was recovering from the flu, the illness was quickly forgotten in the emotion of the day. In front of our immediate family, we said our handwritten vows and became husband and wife.

Our wedding day may have had its share of imperfections, but to us these imperfections are what made it a perfect day.

With no honeymoon planned, we are trying to enjoy the last few slow days of summer as a married couple before the school year begins again. To add a special touch to our evenings, I made us a dessert to share as newlyweds. This blueberry galette made with a cornmeal thyme crust is perfect for both of us—Chris loves desserts with a chewy texture and I adore the flavor of late summer blueberries.

For this galette, the added cornmeal in the pie crust lends a chewy, flaky texture, while the fresh thyme adds a subtle herbed flavor. However, the real star of the galette is the blueberries. While the galette works beautifullywith frozen blueberries, I recommend you find the ripest berries of the season to take it over the top. The wild blueberries I found at the local farmer's market made this galette disappear quickly.

This Blueberry Galette with Cornmeal Thyme Crust allows late summer's seasonal offerings to shine. A galette is similar in many ways to a pie, but I find it easier to throw together, which makes it perfect for the lazy days of summer. The cornmeal thyme crust gives the galette additional flavor and texture, which makes this dessert stand out from others. Serve the galette warm or cold with a scoop of ice cream or coconut whipped cream.

One Year Ago: Fresh Herb Bread
Two Years Ago:  Fig Oatmeal Bars 
Three Years Ago: Iced Matcha Coconut Latte 
Four Years Ago: Salted Chocolate Chunk Cookies & Citrus Zucchini Muffins
Five Years Ago: Blueberry Braided Bread, Date Flapjacks, & Nordic Pancake Cake
Six Years Ago: Summer Berry Pavlova, Mango Coconut Popsicles, French Silk Pie, & Blueberry Cream Cheese Cupcakes
Seven Years Ago: Coconut Pancakes, Chocolate Beet Cake, Zucchini Bread, & Lemon Blueberry Scones
Eight Years Ago: Chocolate Pear Cake & Brown Sugar Coconut Bubble Tea

Blueberry Galette with Cornmeal Thyme Crust

Yields 8-10 servings

Cornmeal Thyme Pie Crust
1 3/4 cups (210 grams) all-purpose flour
3/4 cup (108 grams) yellow cornmeal
1/2 teaspoon salt
1 tablespoon granulated sugar
1 tablespoon fresh thyme, chopped and lightly packed
1 cup (225 grams) butter, cold and cubed
4-8 tablespoons ice water

In a large bowl, whisk together the flour, cornmeal, salt, sugar, and fresh thyme. Add half of the cold cubed butter and rub the butter and flour between your fingers until it resembles coarse sand. Add the second half the cubed butter and rub in into the flour, but leave it in larger pieces (approximately the size of your thumbnail). Add four tablespoons of ice water and mix the dough together until uniform. Gradually add more water, one tablespoon at a time, until the dough holds together when squeezed in your hand. 

Place the dough on parchment paper and use the paper to press the dough into a uniform disk. Wrap in plastic wrap, and chill for at least a half hour (or up to 2-3 days). For a step-by-step tutorial in making pie dough, follow the instructions here.

Blueberry Filling
2 pints (24 oz or 680 grams) blueberries
2 tablespoons cornstarch
3 tablespoons granulated sugar*
Egg wash (1 large egg + 1 tablespoon water, whisked)
2 tablespoons demerara or raw sugar, for sprinkling

In a mixing bowl, fold together blueberries, cornstarch, and sugar until uniform. Set aside.

On a lightly floured surface, roll out the pie dough into a circle roughly 1/8-inch thick. Place the blueberry mixture into the center of the circle and spread out until it is a uniform thickness, leaving a two-inch border on all edges. Fold the border of the pie dough over the filling, pleating the dough every two or so inches. Brush the visible pie dough with egg wash and sprinkle the demerara sugar evenly over the dough and the filling. Refrigerate for 20-30 minutes to firm up the crust.

Preheat oven to 400 degrees F (204 degrees C).

Bake for 40 to 50 minutes, or until the crust is golden and the blueberries have released their juices. Cool slightly before serving. Serve with a topping of whipped cream or side of vanilla ice cream.

*Add more or less to taste, depending on the sweetness of the berries.

Mixed Berry Oatmeal Bars

As a teacher, January is a busy month. With one semester coming to an end and the second semester beginning, the workload feels like it doubles, and my intentions for the new year are put to an honest test. When I finally do get home for the evening, I sink into the couch and settle in for a night in front of the television. It turns out the tension and stress of high school finals week can be hard to shake off—even for a teacher.

As my personal history has shown, when hunger strikes during these busy times I tend to choose the easiest (and often the least healthy) option—takeout and candy bars, anyone? For this reason, I have learned to prep a few dinners and snacks in advance. With flavor and convenience in mind, I have partnered with Dole Sunshine to #SharetheSunshine by bringing you a recipe for mixed berry oatmeal bars that will add a bright spot to your busy weekdays.

During winter months, I prefer to use frozen fruit in my baking because it provides consistent quality while maintaining a bright flavor. As an added bonus, using frozen fruit avoids the process of sorting, washing, and slicing that comes with fresh fruit, which is a real timesaver when you have a busy schedule. For these mixed berry oatmeal bars, I used a variety of strawberries, blueberries, raspberries, and blackberries, but you could customize the bars to the berries of your choosing. 

In the oven, the berries bubble down into a sweet, fruity filling. Many of the larger berries partially hold their shape, delivering pockets of bright flavor throughout. The oatmeal crust bakes up soft and chewy, which provides a texture reminiscent of cereal bars. 

After these bars finished baking, I cut them into 2-inch squares and wrapped them up individually to toss into my lunchbox for an afternoon pick-me-up. The next couple weeks may be busy for me, but I'm ready for the challenge. 

Mixed Berry Oatmeal Bars are simple to make and bring out a bright fruit flavor. An oatmeal crust—made from oats, honey, and brown sugar—forms the base of the bars. Frozen berries are spread throughout the middle, which bubble into a sweet filling in the oven. The bars bake up chewy on the edges and stay soft in the middle, making for a quick and delicious snack on a busy weekday.

One Year Ago: Baked Lemon Poppyseed Doughnuts
Two Years Ago: Cacao Hot Chocolate 
Three Years Ago: Cranberry Orange Muffins & Pear Vanilla Sorbet
FourYears Ago: Double Chocolate Brownies & Pear Chocolate Scones
Five Years Ago:  Rosemary Sandwich Bread, Cranberry Flax Muffins, Chocolate Ginger Cookies, & Vanilla Marshmallows
Six Years Ago: Cinnamon Sugar Cake, Vanilla Bean Pudding, Soft Chocolate Chip Cookies, & Dark Chocolate Oatmeal
Seven Years Ago: Chocolate Marbled Banana Bread, Cranberry Wine Spritzer, & Quick Chocolate Cake

Mixed Berry Oatmeal Bars

Yields 16 servings (or 8 x 8-inch pan)

Oatmeal Bars
6 tablespoons (100 grams) butter, room temperature
1/2 cup (100 grams) brown sugar, packed
1 large egg
1/4 cup (85 grams) honey
1 teaspoon vanilla extract
1 1/2 cups (150 grams) old-fashioned oats
1/2 cup (60 grams) all-purpose flour
1/2 cup (60 grams) whole wheat flour
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt

Mixed Berry Filling
2 1/2 cups (12 ounces or 340 grams) Dole Frozen Mixed Berries
1/4 cup (50 grams) granulated sugar
2 tablespoons cornstarch

Preheat oven to 350 degrees F (180 degrees C). Lightly grease an 8 x 8-inch pan.

For the oatmeal base, beat together the butter and brown sugar until uniform in a large mixing bowl. Beat in the egg, honey, and vanilla, mixing until blended. Stir in the oats, flours, ground ginger, baking soda, and salt. The batter will be slightly sticky. Using greased hands, press 2/3 of the batter into the bottom of the prepared pan. Set aside.

For the mixed berry filling, cut down any large frozen berries to keep the fruit about the same size. In a medium mixing bowl, stir together the frozen berries, sugar, and cornstarch.

Spread the berry mixture evenly over the top of the oatmeal bars. Crumble the remaining batter on top. Bake for 40-45 minutes, or until lightly browned. Allow to cool slightly in pan before serving.

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This post is sponsored through a partnership with Dole Sunshine. As always, all thoughts and opinions are my own. I am incredibly excited to be working with Dole Sunshine because of the excellent quality of their frozen & preserved fruits. Thank you for supporting Pastry Affair & my wonderful sponsors!