1.) To keep the blueberries intact throughout baking, place on a tray in the freezer two hours before baking (genius, no? I can’t wait to make use of this technique in other recipes). 30 minutes before you begin baking, place the butter, flour, granulated sugar, baking soda, and baking powder in a mixing bowl and then place in the freezer. Preheat the oven to 375 degrees and line two baking sheets with parchment paper.
2.) Whisk together the buttermilk and vanilla in a separate bowl. Remove bowl of chilled ingredients from freezer and use a pastry cutter to break up the butter into pea sized bits. Make a well in the center, and pour the buttermilk mixture into it. Stir just until ingredients are combined. Then, add the blueberries and carefully stir them into the dough.
3.) Place a round, 3-inch cookie cutter directly onto the parchment paper. Using your fingers, take a fistful of dough and press down lightly into the cutter, leaving the top a bit ragged. Pull the cutter away, and push any rowdy dough that rolls onto the parchment back towards the scone. It need not be perfect – I’ve found the more haggard the scone looks prior to baking, the more handsome the end result will be. Repeat this messy process until you have used up all of your dough; you should have about a dozen scones. Then, sprinkle each scone generously with the can sugar.
4.) Bake for 15-20 minutes; until golden along the edges, yet still moist at the center. Remove to a cooling rack. Makes about 1 dozen.
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