Sunday, October 30, 2011

Blueberry Scones

I love cake like substances that are disguised as breakfast food. It allows for cake eating while still putting across the illusion that you are eating a proper breakfast. Cinnamon rolls, morning buns, muffins and scones are regular visitor to our kitchen on weekend mornings.

I love to hear my family wake up and wander down the stairs to the smell of a delicious breakfast pastry, just coming out of the oven.

This morning there was a bowl of fruit, some bacon and flaky, buttery scones with blueberries and lemon zest mixed in. The scones came out perfect but the lemon flavor didn't really come through. I might add a small amount of lemon juice next time to see if that brings it out.

The key to making flaky, tender scones is to not overwork the butter when blending it into the flour mixture. Similarly, try not to overwork the dough after adding the cream.

(Not so Lemony) Blueberry Scones
Adapted From The Best New Recipe Cookbook
Makes 8 scones

2 cups flour plus a little extra for pressing out the dough
1 T baking powder
1/2 tsp salt
3 T sugar
6 T unsalted butter, cut into 1/2 T pieces
1 cup cream plus 2 T for brushing on top
1/2 cup dried blueberries
1 tsp lemon zest

Pre-heat the oven to 425.

In a large bowl, whisk together the flour, baking powder, salt and sugar.

Using your fingers, blend the butter with the flour mixture, until it resembles a coarse meal. Don't overwork it, there should be visible lumps of butter the size of small raisins.

Pour in the cream and using a wooden spoon, mix the wet and dry ingredients together.

Dust your hands with some flour and knead the dough against the side of the bowl, just until the dough holds together.

Transfer to a lightly floured surface and press out into a circle, about 3/4 inch high (see above). Cut into 8 triangles and transfer to an ungreased cookie sheet. Brush the tops of the scones with cream.

Bake in the oven for 12 - 15 minutes until the tops are starting to turn golden brown.

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