45 minutes ago
Thursday, August 25, 2016
I've been a baking fool lately.
I usually bake scones in the winter, but with all the berries available to me this summer, I made these blueberry scones.
Truth be told, I give 1 or 2 away, and then I freeze them immediately.
This way, I take one out on a Sunday am, pop it in the toaster oven for a minute, swipe with butter and have an instant fresh berry pastry for breakfast.
Scones only stay fresh for about a day, before getting dry......but freezing them after they have cooled remedies that.
You may have 8 people in the house that want to eat scones, if so, then ignore the freezing suggestion. ;)
If you don't have local blueberries, you can always use frozen berries or peaches or raspberries.
This my basic scone recipe and is good with everything and anything.
2 cups all-purpose flour
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup cold butter (8 tbsp), cut into small pieces
6 oz. plain yogurt, thinned w/ a tbsp milk
1 large egg
1 tsp. vanilla
zest of a lemon
1 cup of blueberries (you can use more if you like)
extra milk or cream, for brushing (optional)
coarse sugar, for sprinkling
1 cup icing sugar (confectioner's sugar)
1/2 tsp. vanilla or vanilla bean paste
1 tbsp of fresh lemon juice
Preheat oven to 400F.
In a bowl, stir together the flour, sugar, baking powder, baking soda and salt. Add the butter and blend it with a fork, whisk, pastry blender or your fingers, leaving some lumps no bigger than a pea.
In a small bowl, stir the yogurt, egg and vanilla together with a fork. Add to the flour mixture and stir just until combined. Add in the blueberries last, carefully mixing into batter (it's ok if some of them break, it looks pretty). Pat the dough out about an inch thick on a parchment-lined sheet and cut into rounds or pie wedges; brush with milk or cream and/or sprinkle with sugar.
Bake for about 20 minutes, or until golden.
*During the last 5 minutes of baking, open the oven, and run a sharp knife into the cuts you previously made to separate the slices, or they will all fuse together.
Put back in the oven for the duration.
To make the glaze, whisk together the icing sugar, cream and vanilla; drizzle it over the scones while they’re still warm.
Makes about 8 scones.