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
Glaze
- 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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