blueberry-and-cream scones

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:

Grating the butter! It’s best if you can put the butter in the freezer for a little bit before grating.

Grated butter is kinda pretty.

Or…looks like shredded mozzarella cheese!

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!

 

Blueberry-and-Cream Scone

Inspired by Momofuku’s Blueberry-and-Cream cookies

Makes: 18 scones

 

Ingredients:

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 egg

1 tsp vanilla extract or vanilla bean paste

1 recipe milk crumbs

3/4 cup fresh blueberries

 

Directions

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

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10 Comments to “blueberry-and-cream scones”

  1. these look so good! i gotta try them for myself~

  2. These look delightful – perfect with cup of tea! Blueberry scones are my favorite :) I’m so intrigued by your lovely blueberries and cream cookies too. I’m definitely going to try those out soon!

  3. You’re totally making my mouth water! They look wonderful!! Would you believe I’ve never eaten or made a scone? I really have to try it. I think blueberry scones with some lemon zest in it sounds awesome! :)

  4. Those scones are making my mouth water. That method of grating the butter sounds like a great idea. I have tried cutting the butter before and it never turns out quite right!

  5. I feel like this post qualifies as food porn… they look AMAZING!!!

  6. God it’s been so long since I had a scone. These look incredible.

  7. I cut my butter into the flour – literally, cut it with knives. The pieces are bigger than the grated butter…
    The scones look lovely. Blueberry scones are one of my most favorite things :)

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