Friday, July 03, 2015

Food Friday: Blueberry Scones

I have a couple of different scone recipes.  This one results in a moist, rich dough and is less dry than a traditional scone.  The recipe is adapted from the Pioneer Woman, which perhaps explains the richness and certainly accounts for the butter!  The dough looks lovely studded with blueberries.

Once baked, I add a glaze but they could just as easily be served with a bit of jam.

The recipe:

- 3 cups Flour
- 1/3 cup Sugar
- 3 teaspoons Baking Powder
- 1/4 teaspoon Salt
-  2 sticks Cold Butter, Cut Into Pieces
- half cup Heavy Cream
- half cup half & half
- 1/4 cup Milk
- 1 whole Egg
- 1 teaspoon Vanilla
- 1 cup fresh blueberries
- 2 Tablespoons Butter, Melted
- 2 cups Powdered Sugar, Sifted
- 1/4 cup Milk

Preheat the oven to 350 degrees.

Combine the flour, sugar, baking powder, and salt in a large bowl. Add the butter and use a pastry cutter to cut them together until they resemble coarse crumbs.

Stir together the heavy cream, half & half, milk, egg, and vanilla.

Pour the wet ingredients into the dry ingredients and mix them together until they're halfway combined. Add the berries and stir until mixed. Add the remaining berries and stir until everything is combined.

Turn out the dough onto a floured surface and press it into a rectangle that's about 16 inches tall by about 6 inches wide. Using a floured pizza cutter or knife, cut it in half lengthwise and then make 4 cuts across to create 4 squares. Cut each square into two triangles. Transfer the scones to a baking sheet lined with a baking mat. Bake for 20 - 25 minutes or until done. Remove to a cooling rack and allow them to cool completely.

To make the glaze, whisk together the melted butter and powdered sugar.  Add the milk a bit at a time, until the glaze is smooth and somewhat thick. Place the racks of scones over baking sheets to catch the excess, then use a spoon to drizzle the glaze all over the scones. Allow the glaze to set before serving.

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