These basic Blueberry Scones are very clammy and delicate in each nibble. Superior to anything a pastry kitchen, trust me!
Today is my tribute to everything blueberry. All the blueberry things on the planet.
Blueberry cupcakes, blueberry cake, sweet moves, cheesecake, cheesecake once more, danish, biscuits, more biscuits, considerably more biscuits, pie, and pizza. That is correct, pizza. Blueberries are, unquestionably, one of my most loved natural products to prepare with. What's more, drink with.
Things being what they are, uh, you like them as well… isn't that so?
The majority of my most loved formulas utilizing blueberries. Counting cupcake, cakes, pie, biscuits, cheesecake, scones, and that's just the beginning!
I've been considering only blueberry scones since the day I made my strawberry rendition. I'm a little geek and an immense scone sweetheart. This is all ongoing however! Not the geek thing, the scone thing. I loathed scones for quite a long time. Excessively dry, excessively dull, no way. That was up until a couple of months back when I visited the Panera bread test kitchen and heated clammy, delicate scones with them. A fantasy day, without a doubt.
Whenever done right, scones can liquefy in your mouth. Delicate insides, fresh edges, flaky, rich, delicate, and damp. Cakey, yet brittle. Each and every astonishing heated great surface in one. Think of me as fixated.
It took me a couple of attempts to build up my scone formula, however I am sure these will be a standout amongst the best scones you've at any point tasted. They're my most loved blueberry scones. I additionally utilize this formula (very comparative) to make my chocolate chip scones. All of you have been adoring those!
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Ingredients :
- 2 cups (250g) all-purpose flour (careful not to overmeasure)
- 1/2 cup (100g) granulated sugar
- 2 and 1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter, frozen
- 1/2 cup (120ml) heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 heaping cup (190g) blueberries (fresh or frozen, do not thaw)1
- coarse sugar for sprinkling on top before baking
Glaze :
- 1 cup (120g) confectioners' sugar
- 3 Tablespoons (45ml) heavy cream (or half-and-half or milk)
- 1/4 teaspoon vanilla extract
Instructions :
- Preheat oven to 400°F (204°C). Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a large bowl, whisk the flour, sugar, baking powder, cinnamon, and salt. Grate the frozen butter (I used a box grater; a food processor also works - here is the one I own and love). Toss the grated butter into the flour mixture and combine it with a pastry cutter, your fingers, or two knives until the mixture resembles coarse meal. Set aside.
- In a small bowl, whisk the cream, egg, and vanilla together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Slowly and gently fold in the blueberries. Try your best to not overwork the dough at any point. Dough will be a little wet. Work the dough into a ball with floured hands as best you can and transfer to the prepared baking pan. Press into a neat 8″ disc and cut into 8 equal wedges with a very sharp knife. Top with a sprinkle of coarse sugar. Separate the scones so there is a little space between each one.
- Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes. To make the glaze, simply whisk all of the glaze ingredients together and drizzle lightly over scones right before serving.
- Make ahead tip: Scones are best enjoyed right away, though leftover scones keep well at room temperature for 2 extra days. Scones freeze well, up to 3 months. Thaw overnight in the refrigerator and heat up to your liking before enjoying.
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Source : bit.ly/2ua7Qg0
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