I promised Kim that I would post the recipe that I use for blueberry scones. It is one that I have adapted somewhat from the currant scone recipe in The Pie and Pastry Bible. The book is pricey but it’s really awesome if you like to bake. I really like how she gives you volume measures, and weight measures. You don’t see that very often.
1 cup (2 sticks) unsalted butter, cold
4 cups unbleached all-purpose flour (I like King Arthur)
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Zest of one lemon, about 1 teaspoon
2 cups heavy cream
1 cup fresh blueberries (or frozen, but not canned)
Preheat oven to 400 degrees with a rack in the middle level.
1. Cut the butter into 1-inch cubes and freeze for about 10 minutes
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest. Add the butter, and press the cubes into large flakes with your fingers. Try not to handle the butter too much.
3. Mix in the cream with a wood spoon just until the flour is moistened and the mix starts to come together. Mix in the blueberries. Try to do this gently, as they tend to make the dough a little bit blue if you are too rough. Knead the dough in the bowl just until it comes together and then turn out onto a lightly floured board.
4. Lightly flour the top of the dough, and roll the dough into a 1 inch thick rectangle about 8in by 12 inches. You can use a bench scraper to try to keep the edges even. Fold the dough into thirds like a business letter, and rotate on the board by 1/4 turn.
5. Roll the dough out again into the same 1 inch thick rectangle that is 8in by 12 inches. Fold into the business letter again and rotate 1/4 turn. Do this two more times. The blueberries make the dough a bit sticky and you may need to use more flour so your dough doesn’t stick. Try not to use too much, of course. The dough won’t be as sticky if you adapt the recipe (see below) and use dried fruit.
6. On the final roll-out, try to get a nice, even rectangle. Using the bench scraper, cut the dough in half lengthwise (into two 8″ by 6″ rectangles). Divide each of these long rectangles into thirds, and then cut each of these in half diagonally to get triangles. You will end up with a total of 12 triangle shaped scones.
7. Place scones on a cookie sheet lined with parchment. I can usually fit six on a sheet. They can sit pretty close together since they rise up but they don’t expand.
8. Bake the scones for about 20-22 minutes, just until the edges start to brown and tops are golden brown. The tops should just barely give when pressed with a finger. Don’t overbake as they will continue to cook a little bit after you take them out.
9. Place a linen towel on a wire rack, and set the scones on the towel. Cover with another linen towel and let cool until warm or room temperature. The linen allows the scones to breathe so they don’t become soggy, but helps prevent them from drying out on the surface which is what would happen if left uncovered.
You can also make these with 1 cup dried cranberries and 4 tsp orange zest (2 medium oranges), or 1 cup dried cherries and 2 teaspoons lemon zest (1 lemon).
Store at room temperature in an airtight container for up to 2 days. Or you can freeze them for up to 3 months. To reheat frozen scones, heat in a 300 degree preheated oven for about 20 minutes.
Very yummy served with homemade blueberry jam! Also yummy with clotted cream, or just with butter.
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