Sunday, October 31, 2010

Buttery & Flaky Blueberry Scone

I adapted this blueberry scone recipe from America's Test Kitchen. I made this and it was delicious! I've never made scones before but this recipe is pretty easy, you just need to work quickly and have to keep everything nice and cold.  

2 cups All-purpose flour
½ cup granulated sugar (I used xylitol, a “sugar-free” sweetener)
2 tsp baking powder
¼ tsp baking soda
1 tsp salt
1 tsp grated lemon zest
½ cup whole milk
½ cup sour cream
8 Tbsp or 1 stick grated, frozen butter
1 ½ cup frozen blueberries

1. Mix dry ingredients together. In a separate bowl, whisk milk and sour cream together.

2. Add the grated frozen butter into dry ingredients and quickly toss them together until they are coated. Add the liquid mixture to the dry mixture. Stirring with rubber scraper until dough forms. On a floured surface, knead until it just comes together about 6 to 7 turns.

3. Roll the dough out into a 12-inch square. Fold into thirds to a little square. Place onto a dish and freeze for 5 minutes.

4. Again, roll the dough out into 12-inch square. Press the frozen blueberries into the dough. Roll the dough up into a nice tight log. Flatten the log just about 4 inches wide.

5. Using a sharp knife, cut the log into 4 equal pieces. Then cut each quarter piece into triangles.

6. Place each piece onto the baking sheet and brush them with butter. Sprinkle with sugar.

7. Let it bake in a 425F degree preheater oven for about 18-25 minutes or until golden brown.

8. Let it cool on a rack for 10 minutes. Serve.

1 comment:

  1. Those are way better then anywhere I've had them. Usually scones are dry and those were really moist. Must be the extra blueberries maybe?