Bluberry Raspberry Scone

February 13, 2016 at 9:27 am | Posted in breakfast, scone | Leave a comment
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Blueberry Raspberry Scones

recipe taken from http://www.siftingfocus.com/2012/03/blueberry-raspberry-scones-baking-recipe/

16 tablespoons unsalted butter (2 sticks), frozen whole *
1 1/2 cups fresh berries ** (Any combination of blueberries, raspberries, blackberries or strawberries may be used.)
1/2 cup whole milk
1/2 cup sour cream
2 cups unbleached all-purpose flour (10 oz), plus additional for work surface
1/2 cup sugar (3 1/2 oz), plus 1 tablespoon for sprinkling
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon table salt
1 teaspoon grated lemon zest

Method:

Adjust oven rack to middle position and heat oven to 425˚F. Line a baking sheet with parchment paper.

Score and remove half of wrapper from each stick of frozen butter.  Grate unwrapped ends on large holes of box grater (grate a total of 8 tablespoons).  Place grated butter in freezer until needed.  Melt 2 tablespoons of remaining ungrated butter and set aside.  (Save remaining 6 tablespoons butter for another use.)  Place berries in freezer until needed.

Whisk together milk and sour cream in medium bowl; refrigerate until needed.

Whisk flour, 1/2 cup sugar, baking powder, baking soda, salt, and lemon zest in medium bowl.  Add frozen butter to flour mixture and toss with fingers until thoroughly coated.

Add milk mixture to flour mixture; fold with spatula until just combined.  With rubber spatula, transfer dough to liberally floured work surface.  Dust surface of dough with flour; with floured hands, knead dough 6 to 8 times, until it just holds together in a ragged ball, adding flour as needed to prevent sticking.

Roll dough into approximate 12 inch square.  Fold dough into thirds like a business letter, using a bench scraper or a metal spatula to release dough if it sticks to rolling surface.  Lift short ends of dough and fold into thirds again to form approximate 4-inch square.  Transfer dough to a plate lightly dusted with flour and chill in freezer 5 minutes.

Transfer dough to floured work surface and roll into approximate 12-inch square again.  Sprinkle berries evenly over surface of dough, then press down so they are slightly embedded in dough.  Using bench scraper or a thin metal spatula, loosen dough from work surface.  Roll dough, pressing to form tight log.  Lay seam-side down and press log into 12 by 4-inch rectangle.  Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles.  Cut each rectangle diagonally to form 2 triangles and transfer to prepared baking sheet.

Brush tops with melted butter and sprinkle with remaining tablespoon sugar.  Bake until tops and bottoms are golden brown, 18 to 25 minutes.  Transfer to wire rack and let cool 10 minutes before serving.

*   Although the recipe calls for 2 whole sticks of butter, only 10 tablespoons are actually used.

** An equal amount of frozen berries can be substituted.  Keep frozen until ready to use.  Cut larger berries into 1/4 to 1/2 inch pieces.

It turned out AMAZING!

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