Blueberry Scones

Blueberry Scones

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I love scones!  I have loved scones ever since my mom took me to have high tea. The restaurant served delicious ham and cheese scones, and blueberry scones with Devonshire cream.  The light, fluffy and sweet scones melted in my mouth and left me wanting more.  So today as I was making my weekly sandwich bread for the week I thought, “why no make scones?” So I did.  Below is the recipe I used from King Arthur Flour.  Hope you enjoy!

Scones

(recipe from King Arthur Flour)

Ingredients

 

Dough

  • 2 3/4 cups All-Purpose Flour
  • 1/3 cup sugar
  • 3/4 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 cup cold butter
  • 1 cup to 2 cups chopped dried fruit, chocolate or other flavored chips, nuts, or a combination, optional
  • 2 large eggs
  • 2 teaspoons vanilla extract or the flavoring of your choice
  • 1/2 cup to 2/3 cup half and half or milk

Topping

  • 2 teaspoons milk
  • 2 tablespoons sparkling white sugar or cinnamon sugar, optional

Directions

1) In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.

2) Work in the butter just until the mixture is unevenly crumbly; it’s OK for some larger chunks of butter to remain unincorporated.

3) Stir in the fruit, chips, and/or nuts, if you’re using them.

4) In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and half and half or milk.

5) Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.

6) Line a baking sheet with parchment; if you don’t have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan.

7) Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 5″ circle (if you haven’t incorporated any add-ins); or a 6″ circle (if you’ve added fruit, nuts, etc.). The circles should be about 3/4″ thick.

8) Brush each circle with milk, and sprinkle with coarse white sparkling sugar or cinnamon sugar, if desired.

9) Using a knife or bench knife that you’ve run under cold water, slice each circle into 6 wedges.

10) Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2″ space between them, at their outer edges.

11) For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.

12) Bake the scones for 20 to 25 minutes, or until they’re golden brown. When you pull one away from the others, it should look baked all the say through; the edge shouldn’t look wet or unbaked.

13) Remove the scones from the oven, and cool briefly on the pan. Serve warm. When they’re completely cool, wrap in plastic and store at room temperature for up to several days.

Nutrition information

Serving Size: 1 scone (63g) Servings Per Batch: 12 Amount Per Serving: Calories: 210 Calories from Fat: 80 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g. Cholesterol: 55mg Sodium: 320mg Total Carbohydrate: 27g Dietary Fiber: 1g Sugars: 7g Protein: 5g.

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

 

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