Blueberry Scones

This is just a quick follow-up to yesterday’s recipe for Cranberry Orange Scones, which Lolly wanted me to make.  Today my lovely daughter (who, by the way, at this very moment is on a plane back  to California after a 10 day visit) prevailed on me to make blueberry scones instead — Pete, she has one for you too, so don’t let her fool you.

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Again I’m working without a fixed recipe, just making adjustments to the basic proportions and ingredients from yesterday’s post to get where I want to go.  The basic method is the same, but of course a few ingredients are different and I decided to make this batch just a bit smaller than yesterday’s.  By the way, much of this post will assume you read the one from yesterday, Cranberry-Orange Scones.  Here are your necessaries to make about 6-8 blueberry scones:

  •  1 cup whole milk
  • 1 tbsp. fresh-squeezed lemon juice
  • 1 3/4 cup all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 5 tsp. sugar
  • 4 tbsp. chilled whole butter, unsalted
  • 1 tsp. vanilla extract
  • 1 cup fresh blueberries
  • 1 egg yolk
  • Granulated sugar for sprinkling

We’re going to start by making the homemade buttermilk again with the milk and lemon juice.  You should notice more of a clabbering effect this time due to the higher acid content of the juice compared to yesterday’s OJ.

Sift together the dry ingredients and then work in the cubes of chilled butter with your fingers until you get the same sandy texture as before.  Now fold the blueberries into the mixture, then add the vanilla and 3/4 cup + 2 tbsp. of the clabbered milk.  After the dough is mixed, make sure you have some extra flour on your work surface this time because your dough will be noticeably stickier than yesterday, but that will make for a finished product that is a bit lighter and moister.  You may also need to keep your hands well floured to handle the dough.

Shape it, cut it and add the egg wash just the same as before, and finish with a generous sprinkle of sugar.  Bake in a 425° oven for about 13-15 minutes and you’re done.  Cool them on a rack and then munch them down warm with a big happy grin on your face.

Hopefully this little add-on recipe illustrates some of the flexibility you can achieve from the base method to make all sorts of yummies to fit your personal tastes.  Lolly wants me to make some chocolate chunk scones next weekend.  Should be fun.  Until next time:  Eat well, my friends!

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