I am writing this while flying to Dubai. Ahh as much as I enjoy visiting far off lands and traveling to new countries, I always dread a long flight journey. I pack books, music and movies on my phone but still manage to get very bored. This trip’s read is All The Light We Cannot See by Anthony Doerr, will let you all know later about it.
Coming to today’s post, scones: there are two types British and American. British scones are the pride and joy of High Tea. They are not sweet and a perfect vessel to slather clotted cream and numerous types of jams and preserves. On the other hand these American scones are sweet and a perfect compliment to a cappuccino or espresso. I have used frozen wild blueberries here but regular and fresh works great too. Wild blueberries are smaller and sweeter than regular unless you picked them yourselves.
This recipe is perfect for crowd as you can do it double and freeze them. Or as I do bake as you need. You need 8 tablespoons/ 1 stick of butter but there is 2 sticks as you have to grate it frozen which is little hard so be careful grating it. You can substitute any berry of your choice just cut them in half or quarter.
Recipe by America’s Test Kitchen
145 grams/ 1/2 cup plus 2 tablespoons frozen unsalted butter, see instructions
1 1/2 cup wild blueberries, frozen or fresh
1/2 cup sour cream, cold
1/2 cup milk, cold
240 grams/ 2 cups all-purpose flour
100 grams/ 1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon lemon zest
100 grams turbinado sugar or regular sugar
1. Preheat oven 425°F. Prepare a baking pan with parchment paper.
2. Using big holes in grater, grate 8 tablespoons of frozen butter and keep it in freezer. Melt two tablespoon butter, set aside.
3. Freeze blueberry if using fresh. Mix sour cream and milk in a bowl and return it to refrigerator.
Mix all-purpose, 1/2 cup sugar, baking power,lemon zest, baking soda and salt.
4. Add frozen grated butter and toss using spatula until just combined.
5. Pour in the sour cream mixture and mix using spatula, do not knead.
6. On a floured surface, pat the dough to a rough 12 inch square. Using a dough scraper fold it like a business letter in thirds. Now fold the bottom third in center and then fold the top part so in forms a 4 inch square.
7. Put it on a floured plate and keep in freezer for 5 minutes.
8. Flour the surface again and pat the dough to form a 12 inch square. Sprinkle blueberries and gently push it into dough.
9. Roll the dough like a log using dough scraper. Pat in to form a 12 inch × 4 inch rectangle. Cut into 4 equal parts and each part into half to form a triangle.
Place them on the baking pan, brush with melted butter and sprinkle 1 tablespoon of sugar on top.
10. Bake for 18-20 minutes, until golden brown. Place pan on cooling rack for 10 minutes. Move scones to cooling rack for 5 – 10 minutes, serve or refrigerate for 1 day covered in foil. To recrisp them, preheat oven to 350°F and bake for 8 minutes.
Suggestions: To freeze unbaked scone, place the scone baking pan and keep in freezer. Once frozen put them in freezer safe zip loc bag and use within month. Proceed straight from freezer when ready to bake, preheat oven to 375°F, brush with melt butter, sprinkle sugar and bake for about 25 minutes.