***
Since my twin, Mandy, finished her pastry chef certification, every Christmas she makes yummy scones as part of our breakfast before opening presents. They are always crazy good and she usually makes blueberry and also brown sugar cinnamon. The recipe I am sharing here is her basic scone recipe. You can add any filling you want like chocolate chips, blueberries, or any flavor jam. Anything you think will taste good just be mindful that any fresh fruit can't be too watery like strawberries.
The stuff
2 cups flour
1/2 cup white sugar
2 tsp baking powder
1/8 tsp salt
6 Tbs chilled unsalted butter, cut into small cubes
1 cup blueberries (or any berry that isn't too watery. You could also use a fruit jam, chocolate chips, or a brown sugar cinnamon combo).
1 large egg, beaten
1 tsp vanilla
1/2 cup cream or milk
Get bakin'
- Preheat oven to 400 F
- whisk together flour, sugar, baking powder, and salt
- add butter cubes and using a pastry cutter or two butter knives "cut" the butter into the flour until pea sized
- in a separate bowl combine milk, beaten egg, and vanilla
- pour milk over flour and mix just until combined
- transfer dough to a floured surface and kneed
- gently fold topping into dough
- pat into a round of equal thickness, no more than 1/2 inch thick
- cut into triangles (or use a biscuit cutter)
- brush tops with milk or cream
- bake for 18-22 minutes on a parchment lined baking sheet
- they are done with a toothpick inserted comes out clean
For this particular version I took about a half a cup of brown sugar and mixed-in a couple of teaspoons of cinnamon. Place the combination on top of the rounded dough and fold it in half. Roll it out into a circle again and cut the triangles. I sprinkled a little more of the sugar on top before baking.
These are best eaten immediately and although you can enjoy them the next day they are definitely not as good and will never regain their texture when reheated. Indulge now!
This comment has been removed by the author.
ReplyDelete