It’s true – I loved these cookies so much, I had to translate it into a scone. And it was a complete success!
I was also especially excited to make scones because I wanted to use Alton Brown’s method of “cutting the butter into the flour.” I don’t know about you, but I’ve always been so confused as to the best method to this. Pastry cutter? Hands? Food processer??
In his baking book (which really is one of my favorites – I go back to reference it again and again while I’m baking), Alton recommends this method:
Grated butter is kinda pretty.
You put this grated butter into the bowl of dry ingredients, fluff it up so that the butter is covered with the flour, and then rub the butter into the flour with the tips of your fingers for about 30 seconds. Easy peasy!
And of course for this Blueberry-and-Cream recipe, I made some more Milk Crumbs.
Yum yum yum yum yum! Yum.
Look at this beautiful dough!
When you think about scones, just think cold cold cold. Cold is a scone’s best friend! Whenever I wasn’t using the dough (like when I was taking photos, etc), I just stuck this bowl of dough into the freezer – hence the frosty glass.
When the dough cold, turn it over onto some parchment paper…
And form it! Into a circle, square, rectangle – it’s your choice! I rolled (pun intended) with rectangle.
I find its easiest to roll the dough out with my hands. Don’t forget to lightly flour your hands though!
Then slice ’em up!
In no time at all…
It’s good that they’re snuggled up next to each other. They keep each other lifted up. =)
This is so incredibly good. I can’t wait to have another for breakfast tomorrow!
Inspired by Momofuku’s Blueberry-and-Cream cookies
Makes: 18 scones
1 1/2 cups whole wheat pastry flour (or all-purpose)
1/3 cup sugar
2 1/2 tsp baking powder
1/4 tsp kosher salt
6 T unsalted butter
3oz (6 T) milk
1 tsp vanilla extract or vanilla bean paste
1 recipe milk crumbs
3/4 cup fresh blueberries
Begin by making the milk crumbs.
Preheat oven to 350F.
In a large bowl, sift flour, sugar, baking powder and salt. In another bowl whisk together the milk, egg and vanilla extract. Set aside in the refrigerator until ready to use.
On a piece of parchment paper, grate the stick of cold butter. Add the grated butter to the dry mix and use your hands to cover the butter with the dry mix. For 30 seconds, rub the butter into the dry mix until pea-sized. Then pour in the milk-egg-vanilla mixture into the bowl, stirring with a fork. Add the milk crumbs and blueberries and mix until just incorporated. Stick this bowl into the freezer for 5-10 minutes.
Turn the dough out onto a piece of parchment paper. Lightly flour your hands and press the dough into a rectangle that is about 3/4th inch thick. Cut into triangles and lay on a baking sheet lined with parchment paper or a baking mat.
Bake for 15 minutes or until the tops are golden brown.
Nutritional Information for 1 scone: 150 calories, 6.5g fat, 4g saturated fat, 55mg sodium, 17g carbohydrates, 0g fiber, 8g sugar, 3g protein