Wednesday, July 25, 2012

Blueberry Scones

When people give toasts, they often wish others health, wealth and happiness.

I think that is too vague. I think maybe the wish should be for something more specific. Like, congratulations, I wish you a nap, a scone and a cup of strong coffee. Think about it, people who nap/sleep more are healthy. People who drink coffee at home save money by avoiding coffee shops. And people who eat scones are happy. You are saying the same thing, but sounding far less formal and detached.

If I am ever the recipient of a toast, I hope that the person giving it references some sort of pastry.

So yea... you should make these scones? 
Scones are cake that is acceptable to eat in the morning or afternoon.

I have encountered (and made) many less-than great scones. They wind up tasting like bland, biscuit dough. They are dry and turn to dust when you bite into them. Not cool. 

I have found that the less you work the scone dough (and the more frozen butter you add...) the better the final product.  

When the dough is just combined, shape it into a rectangle. You can still see the dots of frozen butter in the dough... this will prevent the scones from becoming dry and crumbly.

Slice into wedges.

Freshly baked.

So here's to scones... may you never be dry and always have glaze. 

Ok, so the toast needs some work. But you get the idea.

Blueberry Scones
(yields 8 large scones)
2 c AP flour
1 Tablespoon baking powder
1 teaspoon salt
zest of 1 lemon
1/2 c sugar
1 egg, beaten
1/2 c buttermilk
1 stick butter, frozen and chopped into small pieces or grated with a cheese grater
1 heaping c fresh blueberries
extra milk and sugar for topping scones
- - -
1. In the bowl of a stand mixer, massage zest of 1 lemon with the sugar; flour, baking powder, salt
2. Mix on low to combine
3. Add butter flakes/pieces (still frozen) and mix on low until just incorporated
4. Add buttermilk and egg; mix until dough comes together (it will be shaggy)
5. Using your hands, incorporate blueberries (try not to smash the berries)
6. Turn dough out onto a lightly floured surface, shaping into a rectangle; roll out to 3/4" thick
7. Slice dough into quarters then divide each segment into two triangles
8. Place scones onto a parchment lined baking sheet and place in the freezer while you pre-heat the oven to 400 degrees
9. Remove scones from the freezer and brush tops with buttermilk and sprinkle with sugar
10. Bake at 400 for 18-22 minutes, corners of scones will be brown
11. Allow to cool, and glaze if desired, before serving

(optional glaze)
3/4 c powdered sugar
juice of 1 lemon
1 teaspoon lemon zest
1/2 Tablespoon melted or browned butter
- - -
1. In a small bowl, combine lemon juice, sugar and zest
2. Stream in butter and whisk until smooth
3. Drizzle over scones

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