In tradition of celebrating our country’s freedom with barbecues and fireworks, we Americans have also took to incorporating our flag into our food. Instead of going the typical cherry pie or strawberry cake route, I made scones that were equally patriotic, but not so much that they would be out style come July 5th.
Scones are a simple quick bread that takes few ingredients and little time to prepare, but slightly more elevated than your average morning muffin. To give mine a taste of red, white, and blue, I used fresh blueberries and sweet maraschino cherries and topped the baked good with a frosting drizzle.
What makes these scones slightly different from the ones at your local coffee shop? Beer.
In lieu of milk, I used DuClaw’s Funk, a blueberry citrus wheat ale. To our delight, the beer itself does not in the slightest have the taste of overly artificial blueberry. Instead, tart lemon undertones compliment the taste of real, sweet blueberries.
Undoubtedly, this beer will pair well with the scones themselves; and on 4th of July, there is no judging that you do so during breakfast.
Makes 12 scones
5 cups flour
2 Tb baking powder
1 ½ tsp salt
½ cup white sugar
1 cup blueberries, fresh or frozen
½ cup maraschino cherries, stems removed and roughly chopped
2 cups heavy cream
1 cup of blueberry beer
2 cups powdered sugar
1 tsp vanilla extract
4 Tb blueberry beer
Preheat oven to 375°. Combine all dry ingredients (including sugar). Add fruit, cream, and beer. Mix until well combined, or when there is not much loose flour. Don’t over mix.
Using a serving spoon, drop spoonfuls* of mixture onto a baking sheet lined with parchment.
*Mine were relatively the size of a baseball, and divided between two baking sheets.
Bake for 20 minutes, or until golden brown.
Make icing by whisking all of its ingredients until smooth. Top scones after they have cooled completely.
Happy Independence Day!