Gleanings of Wheat: A Blog dedicated to cooking, kids, and Christ

Tuesday, February 2, 2010

My first attempt at scones

A couple days ago my BFF (and I have to mention her or she'll throw a fit <3) asked me to find her a recipe for scones. So I found this one from the Food Network. This morning I planned to make them...except I forgot to buy heavy whipping cream so I found a substitute on Google and moved forward.

If you use the substitute make 1 1/2 cups worth - the batter was too dry. The three in back were how they originally turned out, the three in front had a bit extra milk added.

Also, my BFF suggested freezing the butter and then grating it - it made incorporating it much easier. You should know, I've never actually had a scone before, so I can't tell you if they turned out how they were supposed to, but they did taste good and even my kids enjoyed them.


Blueberry Scones:

  • 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 fresh blueberries

Lemon Glaze:

  • 1/2 cup freshly squeezed lemon juice
  • 2 cups confectioners' sugar, sifted
  • 1 lemon, zest finely grated
  • 1 tablespoon unsalted butter

Directions

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.
Heavy Whipping Cream Sub
Ingredients:
  • 3/4 cup milk
  • 1/3 cup butter
Preparation:
1. Melt the butter.
2. Pour it into the milk, and stir.
3. Use in place of one cup of heavy cream.
Note: This substitute while not whip.
Tip: If you use low-fat milk, add a tablespoon of flour to the mixture to thicken.

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