Baking Frenzy Part III – Blueberry cream scones

Blueberry Scones

I haven’t forgotten the third installment of the baking frenzy. I was just saving this to be posted on monday, when you can look at it, then think about it on tuesday, wednesday, thursday, friday….nevermind. You should just stay up late and make these today. Seriously (Imagine your breakfast tomorrow morning). The recipe comes from Deb at Smitten Kitchen, who very aptly puts it, has occasional dreams of scones (and so do I) and hence has provided us with this heavenly heavenly recipe, originally from America’s Test Kitchen Cookbook (which I’ve already made a mental note to get, if all the recipes turn out like this one!). They truly are scone perfection, especially because of all the recipes from the baking frenzy, these were the easiest and fastest to make. Only bad point to them is that they don’t keep well (do any scones ever?) – but don’t fool yourself, they’ll be gone before you find yourself reaching for the tupperwares.
The original recipe called for currants, but I substituted with blueberries, which where slightly crushed as I was forming the dough and gave the scones some moist and sweet purple spots. Read more for the recipe.

Butter in Cubes

Blueberry sour cream sconesCrumble

 

cutting scones

blueberry scones before baking

 

Blueberry cream scones
(Recipe from America’s Test Kitchen Cookbook via Smitten Kitchen)

2 cups unbleached all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons chilled, unsalted butter, cut into 1/4-inch cubes
3/4 cup blueberries
1 cup heavy cream

1. Adjust oven rack to middle position and heat oven to 425°F.

2. Place flour, baking powder, sugar and salt in large bowl or work bowl of food processor fitted with steel blade. Whisk together or pulse six times.

3. If making by hand, use two knives, a pastry blender or your fingertips and quickly cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps. If using food processor, remove cover and distribute butter evenly over dry ingredients. Cover and pulse 12 times, each pulse lasting 1 second. Transfer dough to large bowl.

4. Stir in heavy cream with a rubber spatula or fork until dough begins to form, about 30 seconds. Add blueberries.

5. Transfer dough and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, sticky ball, 5 to 10 seconds. Form scones by either a) pressing the dough into an 8-inch cake pan, then turning the dough out onto a lightly floured work surface, cutting the dough into 8 wedges with either a knife or bench scraper (the book’s suggestion) or b) patting the dough onto a lightly floured work surface into a 3/4-inch thick circle, cutting pieces with a biscuit cutter, and pressing remaining scraps back into another piece (what I did) and cutting until dough has been used up. (Be warned if you use this latter method, the scones that are made from the remaining scraps will be much lumpier and less pretty, but taste fine. As in, I understand why they suggested the first method.)

6. Place rounds or wedges on ungreased baking sheet and bake until scone tops are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.

Blueberry scones

 

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