It’s been a while since my last post. Nothing to worry about, I am more than alive! We took a long vacation to visit my family in Orlando, FL and Puerto Rico. We had a great time! We enjoyed the weather, the beaches and we even stopped by to say hi to Mickey Mouse! Here are some pictures of our trip.
Well, now to these succulent blueberry scones. I must let you know of my eternal struggle with them! When I moved to the U.S. I noticed that, besides the traditional donuts & coffee, people love scones for breakfast. This pastry was totally new for me. We don’t make scones in Puerto Rico. To be honest with you, my first impression was not the best. The scones were dense and hard as a brick, at least the ones that I tried. To give them a chance a few month ago I made a recipe from The Food Network and it was the same experience. So, making scones was not a priority for me until we had a getaway to Dubuque, WI, and tried a chocolate chip scone at a coffee shop. This one was totally different! Crumbly, tender and flaky! I fell in love! So, you know me, the research of recipes began. It was not until I read this that I screamed: “I found it!”
“For our ultimate blueberry scone recipe, we wanted to bring together the sweetness of a coffeehouse confection, the moist freshness of a muffin, the richness of clotted cream and jam, and the super-flaky crumb of a good biscuit”. -American Test’s Kitchen post
If you are a scones lover, you must try this recipe! At least for me, these are the best scones I ever tried, apart from the one at the Dubuque Coffee shop! From now on I am an official scones lover!
- 8 tablespoons unsalted butter, frozen whole
- 2 tablespoon of melted butter
- 1 1/2 cups fresh blueberries, picked or frozen blueberries
- 1/2 cup whole milk
- 1/2 cup sour cream
- 1 teaspoon of vanilla (optional)
- 2 cups unbleached all-purpose flour, plus additional for work surface
- 1/2 cup sugar, plus 2 tablespoons for sprinkling
- 2 teaspoons baking powder
- 1/2 teaspoons of nutmeg (optional)
- 1/4 teaspoon baking soda
- 1/2 teaspoon table salt
- 1 teaspoon grated lemon zest
- Grate 8 tbsp. of butter on large holes of box grater or cut it in small pieces and place in the freezer until needed. (The butter must be frozen for at least 2 hours before this procedure). Place blueberries also in the freezer until needed. Melt the 2 tbsp. of remaining butter and set aside.
- Preheat the oven to 425 °F, and adjust the rack to the middle position.
- Mix together the milk, sour cream and the vanilla extract in a bowl, then refrigerate until needed.
- In a large bowl sift the flour and then whisk together the rest of the dry ingredient; baking powder, baking soda, salt, sugar, cinnamon and lemon zest. Add the frozen butter into the flour mixture and toss with fingers until thoroughly coated. Note: You can use your food processor for this step. Do not over mix (2 or 3 pulses are enough).
- Make a center hole in the flour mixture and add the milk mixture, fold with a spatula until just combined; use your hands as need it. Transfer the dough to a floured work surface. Dust surface of dough with a little flour and knead it about 6-8 times. Do not overmix; just until it just holds together like a ball.
- Using a rolling pin, roll the dough into a square of approximately 12 inches. Then, fold the dough into thirds like a business letter. Lift the ends and fold into thirds again to form and an approximate 4-inch square. Wrap the dough with plastic wrap and chill in the freezer for 5 -10 minutes. Note: This is a key step, folding the dough like a puff pastry will give you nice and flaky scones.
- Once the dough is chilled, transfer the dough onto a floured surface and roll into a 12-inch square again. Sprinkle the blueberry evenly over the dough and then press them down. Using a metal spatula, our floured fingers, loosen the dough from the surface and roll it, like a swiss roll cake, pressing the dough to make a tight log. Then press the log to form a 12’’ x 4-inch rectangle.
- Using a sharp floured knife, cut rectangle crosswise into 4 equal rectangles, then cut each rectangle diagonally to form triangles. Transfer your scones to a prepared baking sheet.Brush the scones with melted butter and sprinkle with the remaining sugar.
- Bake it for about 18-25 minutes or until tops and bottoms are golden brown. Transfer to a cooling rack and let them cool for about 10 minutes, then enjoy them the American way, with a cup of coffee.
- Recipe adapted from: Americas Test Kitchen