blueberry goodness

Wednesday, December 8, 2010

For my first featured blog recipe, I've decided to share one of my all-time faves.  This is the best settle-into-your-weekend thing to make for breakfast!  

Blueberry Scones
(adapted from Tyler Florence's Blueberry Scones with Lemon Glaze)

2 cups all-purpose flour
1 T baking powder
1/2 t salt
5-6 T sugar
5 T cold unsalted butter, cut into 1" cubes
1 cup heavy cream (plus more for brushing the tops before baking)
1 cup fresh (or frozen) blueberries
Vanilla sugar or Sugar-in-the-Raw (for sprinkling the tops before baking)

Stick the cubed butter in the freezer for 15 minutes while you preheat the oven to 400. Mix the dry ingredients together using a whisk. Or better yet, a food processor. (Confession: I hardly ever sift.) Add the butter and pulse until it looks like coarse meal. Pour in the cream and pulse until the dough begins to come together (don't overdo it) and then turn it out onto a floured counter. Warning: this dough is SO crumbly that the first time I made these I was genuinely irritated. It'll be okay. Just squeeze it together as best you can without working it too much. Mix the blueberries in as carefully as possible. If you're using frozen ones, you can just put them in frozen--they'll thaw and cook in the oven perfectly. Tyler Florence says, "Take care not to mash or bruise the blueberries because their strong color will bleed into the dough." Yeah. Guess what, Tyler? Nice try. That ain't happenin'. They are going to bleed and mash because the dough is so friggin' crumbly. It's okay. It'll all be worth it. Divide the dough up into 6 scones and bake on a Silpat or parchment paper. Tyler recommends pressing the dough out and cutting it into shapes but this is quite impossible. Trust me. You have to just grab a handful of this blueberry goodness and shape it by squeezing it into a somewhat recognizable scone-type shape and plopping it on the baking sheet. Brush the blobs with heavy cream and sprinkle with vanilla sugar or sugar-in-the-raw and bake for 15-20 minutes until golden and gorgeous. Tyler recommends a lemon glaze but I think these are perfect without. Let me know how they turn out!


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