Thursday, December 2, 2010
Unfortunately, I have been sick for most of last week and this week. Since I haven’t felt up to baking, I thought I would post some blueberry scones I made a few months ago and never got around to posting.
This recipe comes from America’s Test Kitchen and was fairly easy to make, although I had trouble folding the dough as recommended. I liked how the recipe uses frozen grated butter–I thought it was fun to bust out the grater for something other than cheese! The taste of the scones were light and tender, unlike many of the dry bakery ones I’ve had. They taste best on the day they are made but will keep for 2 or 3 days.
I’m finally starting to feel better, so hopefully I’ll be able get in the kitchen this weekend!
From America's Test Kitchen
Makes 8 large or 16 small scones
8 TBS unsalted butter, frozen
1 1/2 cups frozen blueberries
1/2 cup milk
1/2 cup sour cream
2 cups all-purpose flour
1/2 cup sugar
2 tsp baking powder
1 tsp fresh lemon zest
1/2 tsp salt
1/4 tsp baking soda
Preheat oven to 425 F. Line a baking sheet with a silicone baking mat or parchment paper.
Grate the butter and set aside in the freezer. In a small bowl, whisk the milk and sour cream together. Refrigerate until needed.
In a large bowl, whisk the flour, sugar, baking powder, lemon zest, salt, and baking soda. Add the frozen, gated butter and mix until butter is coated with flour mixture. Fold in the cold milk/sour cream mixture until just until combined.
Turn the dough and any floury bits on a well floured counter-top. Flour your hands and the dough and gently knead 6-8 times. The dough will be quite sticky and should just barely form a raggedy ball. Roll dough out in a 12 inch(or so) square, using additional flour to prevent sticking if needed. Fold the top and chill the dough in the freezer for about 5 minutes.
Roll the chilled dough onto a well floured countered top and form into a 12 inch square. Sprinkle the frozen blueberries evenly over the whole surface. Fold the sides of the dough to form a 4 inch square. Loosen the dough with a bench scraper. Roll the dough in a log. Turn the seam side down and press down on the log to form a 12x4 inch rectangle.With a floured knife, cut the dough in 4 small rectangles. For large scones, cut each rectangle in 2 triangles. For smaller scones, cut each rectangle into 4 triangles. Place the scones on the prepared baking sheet. Brush with melted butter and sprinkle with sugar, if desired. Bake for 18-25 minutes for large scones; 11-15 minutes for smaller scones; or until light golden brown. Cool 10 minutes before serving. Add a powdered sugar glaze if you want!