Sunday, June 3, 2012

Blueberry Scones

The Queen's Diamond Jubilee is a year long event, but the main celebration was this past weekend. When I think about British culture, high tea and scones immediately come to mind. I made some blueberry scones in honor of you, Queen Elizabeth.

2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon kosher salt
1 stick cold unsalted butter, grated
1 large egg, lightly beaten
1/2 cup cold heavy cream
1 1/2 cups blueberries, frozen
raw sugar for sprinkling the tops

Preheat the oven to 400 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, mix 2 cups of flour, 1/2 cup sugar, the baking powder, and salt. Add the cold butter and mix at the lowest speed. Combine the egg and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy.  Add the blueberries to the dough, and mix on low speed until blended.

Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick.

Shape the dough into a square. Cut the square into quarters then cut again into eighths, diagonally, making triangles. Sprinkle the tops with sugar and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. 

Recipe adapted from:  La Petite Brioche

E: 8 - My mixer is on the other side of the world
A: 9
T: 9
HH: 10 - scone + cup of coffee = happy husband's brekkie

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