27 October 2012

Cream Scones with Blueberries

Whether you make this to break-the-fast or high tea, these scones are not to be missed. As always, Hubby is my "out done myself" gauge. Now, he Hates (with a capital "H" ...see that) scones. He thinks they are way too dry. They're just not his cup of tea. My words not his. But. He managed to have three of these little homemade honeys at one sitting. Then he had to force himself to not take another. Quite a complement to a cook. Plus, I think the blackberry & raspberry preserves helped too!

This is another recipe from Martha's Entertaining: A Year of Celebrations. It's actually the Buttermilk Scones recipe. But I substituted heavy whipping cream for the buttermilk & added dried blueberries. I suggest you watch this video from the Martha Stewart site on how to roll out the dough & incorporate the blueberries into the dough & roll it out again. Don't be scared. It's easy & worth the effort. I rather think that this recipe is "fool" proof!

Cream Scones with Blueberries
inspired by Martha Stewart


Cuisinart Mixer
Biscuit or round cookie cutter, or rim of a glass
Parchment paper (optional)
Pastry brush


4 cups All Purpose Flour, and more for dusting
2 tablespoons Granulated Sugar, and more for sprinkling
2 tablespoons Baking Powder
1 teaspoon Baking Soda
1 1/2 teaspoons Sea Salt
1 cup (2 sticks) cold Unsalted Butter, cut into small pieces
1 1/4 Heavy Whipping Cream
1 cup dried Blueberries
1 large Organic Brown Egg, beaten

Preheat oven to 350 degrees F.

In a large bowl combine the flour, sugar, baking powder and soda, and salt. Whisk together. Add the dry ingredients to the Cuisinart affixed with a dough blade. Add pieces of one of the sticks of butter and pulse until thoroughly mixed (about 4-5 times). Add the pieces of the second stick of butter and pulse until the contents resemble course meal.

Place the contents of the Cuisinart back into the bowl. Add the cream. Mix thoroughly.

(This would be a good place to watch the video from Martha Stewart indicated above).

On a dry, lightly floured surface roll out the dough to about an 1 inch thick rectangle using a lightly floured rolling pin. Sprinkle evenly the blueberries on top of the dough. Fold the dough in thirds, like a business envelope. Roll out the dough again into a rectangle about 1 1/4 inch thick. If the dough starts to stick to your work surface or the rolling pin lightly flour appropriately.

With your biscuit cutter (I actually used the rim of glass lightly coated with flour) cut out 2 inch rounds from your dough as close together as possible. Roll out any scraps and cut additional rounds until it is no longer possible.

Place the rounds about 1/2 - 1 inch apart on a baking sheet lined with parchment paper (or just a baking sheet because the scones should not stick to the bottom).  With a pastry brush, brush the tops of the rounds with the beaten egg. Sprinkle sugar on the tops of the rounds. Bake in the oven for approximately 20 -25 minutes (cooking times will vary with ovens) making sure to rotate the baking sheets half way through. Cook until the scones are golden brown.

Remove from the oven. Let cool. Serve either warm (which is fantastic) or cold (which are equally as great). Savor!


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