Blueberry scones

It snowed a couple days ago and today it is 50 degrees. In celebration of the spring i made blueberry scones.These are Americas test kitchen recipe and they are delicious and they have some pretty cool techniques too. Original recipe: Americas test kitchen

Blueberry scones

 

3 days ago

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Today

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Dough

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Blueberries on the dough

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Dough cut in 4th’s

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Dough cut diagonally

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Blueberry scones

Ingredients:

8 Tablespoons butter (1 sticks) frozen plus 2 Tab

1 1/2cups fresh blueberries

1/2 cup whole milk

1/2 cup sour cream

2 cups four plus additional for work surface

1/2cup sugar plus 1 Tablespoon for sprinkling

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon table salt

1 teaspoon grated lemon zest

Heat oven to 425 degrees. Grate the 1 stick of butter with a cheese grater. Place grated butter in freezer until needed. Melt 2 tablespoons of remaining ungrated butter and set aside. Save remaining 6 tablespoons butter for another use. Place blueberries in freezer until needed. Whisk together milk and sour cream in medium bowl; refrigerate until needed. Whisk flour, 1/2 cup sugar, baking powder, baking soda, salt, and lemon zest in medium bowl. Add frozen butter to flour mixture and toss with fingers until coated.

Add milk mixture to flour mixture; fold with spatula until just combined. With rubber spatula, transfer dough to floured work surface. Dust surface of dough with flour; with floured hands, knead dough 6 to 8 times, until it just holds together in ragged ball, adding flour as needed to prevent sticking.

 Roll dough into approximate 12-inch square. Following illustrations, fold dough into thirds like a business letter, using bench scraper or metal spatula to release dough if it sticks to countertop. Lift short ends of dough and fold into thirds again to form approximate 4-inch square. Transfer dough to plate lightly dusted with flour and chill in freezer 5 minutes.

 Transfer dough to floured work surface and roll into approximate 12-inch square again. Sprinkle blueberries evenly over surface of dough, then press down so they are slightly embedded in dough. Using bench scraper or thin metal spatula, loosen dough from work surface. Roll dough, pressing to form tight log. Lay seam-side down and press log into 12 by 4-inch rectangle. Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles and transfer to parchment-lined baking sheet.

Brush tops with melted butter and sprinkle with leftover tablespoon sugar. Bake until tops and bottoms are golden brown, 18 to 25 minutes. Transfer to wire rack and let cool 10 minutes. Enjoy 🙂

What are your favorite types of scones? (comment above to reply)

Heres a cool video of me making strawberry scones

 

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5 thoughts on “Blueberry scones

  1. Liza,
    If scores went up to 100, you would get 100 on your scones. I made them for the Jones family, and they all loved them.
    Love,
    MKJ

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