Thursday, March 5, 2009

Scones

Blue Berry Scone

Preheat oven to 400 degrees. (depending on your oven sometimes I do 375F)

In a large bowl sift together:
2 cups flour (I used 1 wheat/1 white)
3 Tbsp. sugar
1 Tbsp. baking powder
3/4 tsp. salt (little more or less up - 1; less if using salted butter)

Cut in:
6 Tbsp of sliced butter (as you would for a pie crust)

Add:
1 1/2 cups of blueberries, dried or ( I used 1 cup of frozen thawed a
fluffed with a little flour )
1 tsp of lemon zest

Cream together with fork:
1/3 cup of heavy cream (or 1/2 & 1/2)
2 eggs

Make a well in the dry ingredients pour in liquid and stir lightly until dough comes together.
Knead a few times on lightly floured surface. Put into a 6" square about 1/4" thick and cut into 4's as a cross then cut diagonal to form 8 triangles. Brush tops with cream and sprinkle with coarse raw sugar. Bake until golden 20-22 minutes.



Walnut Scone

1 Cup of wheat flour
1 Cup of white (unbleached)
6 Tbsp. butter (cut into slices)
3 Tbsp. of raw honey or brown sugar
1 Tbsp. baking powder
1 tsp. salt
1/3 cup of plain yogurt
2 eggs
1/2 -2/3 cup chopped walnuts

In med. to lrg. bowl mix together dry ingredients. Cut in butter with pastry blender. Drizzle over top and stir in honey. ( If you're using brown sugar opt last step add brown sugar with rest of dry ingredients). Mix in walnuts. Blend yogurt with eggs together and add a touch of milk or cream to bring to make 1 cup.
Make a well in the dry ingredients and add liquid, blend together until it forms a dough. I stir from outer bowl in. Knead a bit on lightly floured surface. Roll out into a square that's about a 1/4" thick. Cut into 4 squares then each square cut diagonal to make 8 triangles. You can also use a biscuit cutter and make rounds. Bake at 375 degrees for 22-25 minutes. Cool on rack.

1 comment:

Becky said...

Mmmmmmmmmmm. I will be calling my Dad to see if he has any of his blueberries left in the freezer!! Sounds great!!!