Sunday, October 19, 2008

sunday morning scones

My friend Jeff gave me this recipe for blueberry scones, which I found ultimately comes from Cook Illustrated. I've made these quite a few times now, and they've been a hit each time. Recently I've found a couple techniques to make them a bit easier, and have been playing around with the fillings.

sunday morning scones
1 stick of unsalted butter, frozen
2 T butter, melted
1/2 cup milk (original recipe called for whole, but 1% turned out fine)
1/2 cup sour cream
2 cups all-purpose flour
1/2 cup sugar
2 t baking powder
1/4 t baking soda
1/2 t salt

for blueberry scones:
1 cup blueberries (helps to freeze them)

for cinnamon chocolate pecan scones:
1/2 cup crushed pecans
1/2 cup dark chocolate chips (or crushed chocolate bar)
cinnamon sugar

1. Preheat the oven to 425F.

2. Grate the frozen butter. You can use a box grater and it'll take 15 minutes, or you can use the grating attachment for a food processor, and it will take 30 seconds (and your hand won't ache.) Put the grated butter back into the freezer until ready.
3. Whisk the milk and sour cream together, and put in the fridge until ready.
4. Mix the flour, sugar, baking powder, baking soda and salt together.

5. Add the frozen butter to the dry mixture. Coat the butter by tossing it with your fingers.
6. Pour the milk mixture into the butter & flour mixture. Fold carefully until combined, then move the dough to a floured work surface.

7. Knead the dough just enough that it holds together fairly well. Be careful not to overknead. The dough is going to be a bit on the dry side.
8. Roll the dough out into a 12" square. Fold it into thirds top to bottom -- kind of like a letter. Fold it again into thirds left to right, leaving you with about a 4" square. Place this in the freezer for a bit while you get some coffee on. A fresh ground French Roast will be nice -- I'll take mine black, thanks.
9. Roll out the dough again into a 12" square. Place the appropriate filling material evenly all across the dough, and press it down so that it sticks. Fold it in thirds again -- top to bottom. Press it down to form a flat, 12" x 4" log of dough.
10. Cut the log in half across the short side. Cut each half in half again, forming 4 equally sized rectangles. Cut each of those rectangles diagonally. You should now have 8 triangles.
11. Lay the triangles onto a baking sheet lined with parchment paper. Brush the melted butter onto the top of each one. Sprinkle cinnamon sugar on the chocolate pecan scones, or turbinado sugar (sold as Sugar in the Raw) on the blueberry scones.
12. Bake for about 20 minutes or until golden brown on the tops. Cool for as long as you can manage to withstand the smell. Enjoy.

These have been a hit every time I've made them. They reheat really well, if they make it longer than the first hour or so.

1 comment:

Karen said...

These look yum! Tell Shelly to post her cream cheese pecan cinnamon pull-apart things! I know they're not "from scratch" but they're delightful!