Saturday, February 19, 2011
Blueberry Scones Part Deux
This week, I had this extreme craving for a Blueberry Scone that I actually went and bought two Blueberry Scones this week. With one bite of the Blueberry Scones, time had stopped. Everything moved slowly and images of the past flowed through my mind. What images of my past flowed through my mind you ask? The Blueberry Scone disaster I had about 8 months ago.
Was that a disaster or what? I can remember it as if it were yesterday. The frustration, the despair, the feeling of failure. I couldn't just let that event be. It was time to tackle those Blueberry Scones once again and show them who's boss.
Did I finally triumph over this recipe? No. Were these scones a complete success? Not quite. Were these an improvement from the first time around? Absolutely!
Just like everything, practice makes perfect. I definitely need more practice in the Scone making department but I will get there soon enough! Until then, it's back to square one! These scones will eventually be conquered!
-Instead of heavy cream, I decided to use half and half because the first time I made them, it did not work well with cream.
-I used frozen blueberries in this recipe. It's important to NOT THAW the blueberries when mixing in.
Taste: Buttery and slight sweet "scone bread" with the tang of the blueberries.
Texture: The scones came out to be more doughy than I would have liked.
Blueberry Scones with Lemon Glaze (Makes 8 scones)
Recipe by Tyler Florence
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons unsalted butter, cold, cut in chunks
1 cup heavy cream, plus more for brushing the scones (1 cup half and half)
1 cup fresh blueberries
1/2 cup freshly squeezed lemon juice
2 cups confectioners' sugar, sifted
1 lemon, zest finely grated
1 tablespoon unsalted butter
Preheat the oven to 400 degrees F.
Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough.
Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.
Technically you should make this simple lemon glaze in a double boiler (i.e. over a pot of simmering water with a heatproof bowl set on top) but it's even simpler to zap it in the microwave. Mix the lemon juice and confectioners' sugar together in a microwave-safe bowl. Stir until the sugar dissolves. Add the lemon zest and butter. Nuke it for 30 seconds on high. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.