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Blueberry Scones
Jun. 28th, 2020 05:37 pmWe are getting a lot of blueberries this year on our two bushes, so I decided to make blueberry scones. I've never made scones before. This recipe looked pretty good though:
https://sallysbakingaddiction.com/my-favorite-blueberry-scones/
Ingredients
2 cups (250g) all-purpose flour (spoon & leveled), plus more for hands and work surface
1/2 cup (100g) granulated sugar
2 and 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup (1 stick; 115g) unsalted butter, frozen
1/2 cup (120ml) heavy cream (plus 2 Tbsp for brushing)
1 large egg
1 and 1/2 teaspoons pure vanilla extract
1 heaping cup (180g) fresh or frozen blueberries (do not thaw)
for topping: coarse sugar and vanilla icing
Instructions
Whisk flour, sugar, baking powder, cinnamon, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. Place in the refrigerator or freezer as you mix the wet ingredients together.
Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the blueberries, then mix together until everything appears moistened.
Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
Meanwhile, preheat oven to 400°F (204°C).
Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s). Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before topping with vanilla icing.
Leftover iced or un-iced scones keep well at room temperature for 2 days or in the refrigerator for 5 days.
My notes:
* I made the vanilla icing (confectioner's sugar, cream, vanilla extract) but I shouldn't have bothered. These scones do not need it. But since I now had vanilla icing and no use for it, I added more cream, some bourbon, some cold brewed coffee, and a little almond extract to make a bourbon cream liqueur.
* I hated grating the frozen stick of butter. My arm got sore, my fingers went numb, and I think I ended up grating some knuckle skin into the batter. I would have used the grating function on my food processor, but the thing that holds the grating disks broke, and my food processor is at least 20 years old, so spare parts are hard to find. Friends on Facebook suggested: a) cut butter into small cubes, freeze overnight, then pulse butter & flour in the food processor. b) use a rotary grater (which I don't have, but have been thinking about getting). c) roll the butter in the flour and grate till it melts around your fingers and roll it again till it's all gone. Also, no need to completely freeze just place in freezer for 20 mins or so. (This last tip is from someone who cooks for a living.)
* Mixing the very ripe blueberries into a stiff dough without smushing them was difficult. I might freeze them first next time.
* I used Bob's Red Mill sparkling sugar which I bought last Christmas and never actually used. It gave the scones a nice crunch.
* 22 minutes in my oven was perfect.
KEEWERD
https://sallysbakingaddiction.com/my-favorite-blueberry-scones/
Ingredients
2 cups (250g) all-purpose flour (spoon & leveled), plus more for hands and work surface
1/2 cup (100g) granulated sugar
2 and 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup (1 stick; 115g) unsalted butter, frozen
1/2 cup (120ml) heavy cream (plus 2 Tbsp for brushing)
1 large egg
1 and 1/2 teaspoons pure vanilla extract
1 heaping cup (180g) fresh or frozen blueberries (do not thaw)
for topping: coarse sugar and vanilla icing
Instructions
Whisk flour, sugar, baking powder, cinnamon, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. Place in the refrigerator or freezer as you mix the wet ingredients together.
Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the blueberries, then mix together until everything appears moistened.
Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
Meanwhile, preheat oven to 400°F (204°C).
Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s). Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before topping with vanilla icing.
Leftover iced or un-iced scones keep well at room temperature for 2 days or in the refrigerator for 5 days.
My notes:
* I made the vanilla icing (confectioner's sugar, cream, vanilla extract) but I shouldn't have bothered. These scones do not need it. But since I now had vanilla icing and no use for it, I added more cream, some bourbon, some cold brewed coffee, and a little almond extract to make a bourbon cream liqueur.
* I hated grating the frozen stick of butter. My arm got sore, my fingers went numb, and I think I ended up grating some knuckle skin into the batter. I would have used the grating function on my food processor, but the thing that holds the grating disks broke, and my food processor is at least 20 years old, so spare parts are hard to find. Friends on Facebook suggested: a) cut butter into small cubes, freeze overnight, then pulse butter & flour in the food processor. b) use a rotary grater (which I don't have, but have been thinking about getting). c) roll the butter in the flour and grate till it melts around your fingers and roll it again till it's all gone. Also, no need to completely freeze just place in freezer for 20 mins or so. (This last tip is from someone who cooks for a living.)
* Mixing the very ripe blueberries into a stiff dough without smushing them was difficult. I might freeze them first next time.
* I used Bob's Red Mill sparkling sugar which I bought last Christmas and never actually used. It gave the scones a nice crunch.
* 22 minutes in my oven was perfect.
KEEWERD
