Recipe: Hob Knob Blueberry Scones

The Hob Knob's blueberry scones. —Marnely Murray

During the holiday season, I bake approximately six out of seven days a week to fully engage in the Christmas spirit. Granted, I try not to consume the dozens of cakes and cookies coming out of the oven — they are to share with friends, family, and sometimes strangers I encounter on the bus.

Scouting out local recipes for baked goods was a goal of mine this year, and when I came across the recipe for the Hob Knob Inn’s famous scones, I knew they would be the perfect treat. If you’re hosting family this season, bake up a batch of these one early morning, and serve them with a variety of local jams — they are sure to impress.

Diane Carr, general manager of the Hob Knob, shared with us the history of the legendary scones: “The story goes: Maggie White, former owner, was in search of the perfect scone. She gathered many, many recipes, tried them all. She worked with her original opening chef, Paul Donnelly, to create the final version. Paul still works at Hob Knob part-time today, and works full-time at Offshore Ale. Admittedly, Paul is not a baker, and loved the simplicity of the final recipe. That was over 20 years ago, and now we make them fresh every morning for our guests!”

The key to a tender scone is to not overwork the dough. Barely combine all the ingredients, and bake them off for a rewarding treat that’s slightly sweet and packed with gorgeous blueberries dotting the dough.

Hob Knob Scones

Makes 20 scones

3 cups all-purpose flour
½ cup granulated sugar
4 tsp. baking powder
¼ tsp. salt
4 Tbsp. melted unsalted butter
5 Tbsp. minced candied ginger
1½ cups blueberries
1½ – 2 cups heavy cream

Preheat the oven to 375° and line a baking sheet with parchment paper. In a large bowl, combine the flour, sugar, baking powder, and salt.

Stir in the melted butter and fruit. Slowly incorporate heavy cream. Depending on the blueberries, you might need less than the 2 cups specified.

Do not over mix: This is essential to a tender scone. Drop scoops onto the baking sheet and bake until lightly brown. Remove from hot pan and cool.

Find more recipes by Marnely Murray here.