Thursday, January 17, 2013

Blueberry Scones

Freeze one stick of butter.
Shred it like you would cheese.
Cover it and tuck it back into the freezer.

Measure out 2 cups of flour, and blend well
with 2 tsp baking powder, 1/4 tsp baking soda,
and 1/2 tsp salt.

Add in the butter and quickly blend by hand.

Whip 3/4 cup of cream, 1/2 cup sour cream, 3/4 cup sugar. Whisk until foamy.

Add to the dry ingredients. Using a silicon spatula, blend until a shaggy ball of dough forms.

Preheat the oven to 400*

Roll out on a floured surface
to about 20 x 10 inches.

Fold up as shown in the photo to the left.

Chill in the refrigerator for 10 minutes.

Lightly oil a cookie sheet.

Roll of the dough to 14 x 6 inches.

Firmly press about 1 to 1 1/4 frozen fruit, like these fat blueberries.

Roll the long edge until about 4 inches wide and press down to flatten the top.

Score half way through the roll, creating
triangles as shown in the photo to the right.
Drizzle milk or cream over the top.

Sprinkle sugar evenly all over the top.

Bake for 15 minutes. Pull from the oven and cut all the way through, separating the scones out onto the sheet.

Continue to bake until golden brown.

Set out to cool on a wire rack, sprinkle with a bit more sugar. Serve with whipped heavy cream.

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