Sunday, July 15, 2007
I just adore scones but don't love that they don't taste so good when I've purchased them in stores, restaurants, and coffee shops. They're dry, too sweet, hard as rocks, and not fluffy. Having wanted to make scones forever, I decided to forge ahead after a friend shared her recipe. Plus, Sunday mornings scream scones with a nice cup of coffee or tea. The recipe, like my friend, is kick-ass, and I think I hit a grand slam in preparing them. They were perfect -- slightly crispy on the outside, soft and moist on the inside, and just perfectly sweet. The home was filled with the smell of butter and blueberries. What a way to wake up!
I've made low-fat scones and lived to blog about them. I shouldn't have. They weren't nearly as good. Not even close. The fat is what makes a scone successful. And if you use good fats, then a scone isn't nearly as unhealthy as one would think.
-3 cups flour
-4 tsp baking powder
-1/2 tsp baking soda
-1/2 tsp salt
-8 T butter
Cut butter into the dry ingredients listed above (until coarse, you want little chunks of butter the size of peas). Stir in wet ingredients listed below:
-1/2 cup sugar
-1 large egg, beaten
-2/3 cup buttermilk (I used low fat only because that was the smallest container available, otherwise I would have gone full fat)
-1 cup fresh or frozen blueberries
Stir until just mixed. Divide dough into two parts, and pat each into a circle. Cut each circle into 6 wedges. Bake at 375 degrees for 20-25 minutes until brown.
The dough is very sticky so I would flour your hands when you pat down otherwise you'll end up with a lot of dough on your hand, like I did. Don't be tempted to add any more liquid even if you think the batter is dry. It will come together, especially if you use frozen blueberries and they start to thaw a bit. Adding more liquid will just make the dough that much more sticky.