Wednesday, January 5, 2011
I always heard so much about scones, but had never actually eaten one. To me, scones were those really solid biscuit-y things that I had seen in stores and coffee shops, usually with some sort of fruit mixed into them. Not appealing in the least.
But, then I saw Alton Brown's recipe for scones. According to a lot of the reviewers, these scones were "light and fluffy." Could such a thing actually be possible, I wondered? I decided to put the recipe to the test.
One thing to note is that the dough is very wet and sticky. But, resist the urge to add more flour to it or your scones might end up being a little tough. Just flour up your hands, pat it out as best you can on the baking sheet, and score the wedges with a knife. I promise, they'll bake up perfectly.
Let me tell you, this recipe did not disappoint. I am so glad that this was my very first scone ever! The scones were indeed incredibly light and fluffy. They practically melt in your mouth and are especially good straight out of the oven while the blueberries are still bursting with warm, sweet juice and the tops of the scones are delightfully crunchy.
I had actually made these when my family was about to eat dinner. But, they were so good that my mom forgot all about eating dinner and just went for scone after scone. I was quite tempted to do the same. Ah well, breakfast for dinner anybody?
So, walk right past those little rocklike scones the next time you see them. Instead, get yourself the ingredients to make these and you'll never look back.
Blueberry Scones (adapted from Alton Brown)
2 c. flour
1 Tbsp. baking powder
3/4 tsp. salt
1/3 c. sugar
6 Tbsp. unsalted butter, chilled and diced
3/4 c. half-and-half
1 c. fresh blueberries
Heat oven to 375F (I had my oven heated to 425F). Combine the flour, baking powder, salt, and sugar. Cut in the butter. Combine the half-and-half with the beaten egg and then add to dry ingredients. Mix just until the dough comes together (resist overworking the dough). Gently fold in the blueberries. Turn the dough out onto a floured surface. Pat out into a large circle or rectangle, about 1/2" thick, and score into wedges with a knife. Bake for 15 min. or until slightly browned on top.
This recipe is linked to:
What's Cooking Wednesday
Prairie Story's Recipe Swap Thursday
Ultimate Recipe Swap Thursday