Blueberry Scones
BLUEBERRY SCONES
Oven 400F
GRATE 1 Stick (8 TBSP) Frozen Salted Butter.
Put the butter in the freezer until it is ready to use.
In a measuring cup combine
2 ½ TSP salted BUTTER to
1/3 CUP Whole MILK
Microwave 30 seconds until butter has melted
Add
1 ½ TSP VANILLA
1 EGG at room temperature
Mix well
In a separate bowl, mix together
2 CUPS FLOUR
½ CUP Granulated SUGAR
2 ½ TSP BAKING POWDER
2 TSP Ground CINNAMON
½ TSP SALT
Add the grated butter and mix gently,
allowing the butter to remain in clumps.
Add the liquid to the dry mixture.
Combine well and form a dough. Do not knead.
Add 1 CUP washed but dry fresh BLUEBERRIES
and mix into the dough.
Place the dough on a dinner plate
lightlycovered with flour and raw sugar.
Shape into an 8 inch circle about
an inch to an inch and a half high.
Sprinkle top with raw sugar.
Place in freezer for 20 minutes.
Divide into 8 pie slices.
Bake 24-26 minutes
This is my revised recipe from the recipe below. I've eliminated some elements and instructions and opted to create my own heavy cream with butter and milk. The store bought cream made the dough too tough to work with and did not allow the blueberries to mix in well.
Description
These better-than-the-bakery blueberry scones are bursting with juicy blueberries. They’re buttery and moist with crisp crumbly edges and soft flaky centers. Read through the recipe before beginning. You can skip the chilling for 15 minutes prior to baking, but I highly recommend it to prevent the scones from over-spreading.
Please note: ABSOLUTELY CHILL!
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 (I recommend 2 tsp because...CINNAMON!!)
1/2 teaspoon salt
1/2 cup (1 stick; 115g) unsalted butter, frozen (I used salted butter)
1/2 cup (120ml) heavy cream (plus 2 Tbsp for brushing)
I did not have heavy cream so I made mine with 1/3 cup whole milk plus 2&1/2 TBSP salted butter, melted in the microwave and whisked together. To avoid clumping, I added the vanilla then added the egg after it had warmed in a bowl of very warm water. Then I whisked this combination again before adding to the dry mix.
1 large egg
1 and 1/2 teaspoons pure vanilla extract
1 heaping cup (180g) fresh or frozen blueberries (do not thaw)
Personal preference--I found selecting the smaller blueberries meant more blueberries throughout.
for topping: coarse sugar
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. I found this sweet enough and did not add a glaze.
Leftover iced or un-iced scones keep well at room temperature for 2 days or in the refrigerator for 5 days. Yeah, right! Like this lasts for more than a day!
AND CHILL THOSE SCONES
they cut better too especially with fat blueberries inside
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