Blueberry Buttermilk Scones
2 c. all-purpose unbleached flour
1/4 c. white sugar
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/2 c. unsalted butter, cold
3/4 c. buttermilk, plus 1 T. for brushing top of scones
1/2 c. thawed or fresh blueberries, rinsed, stems removed
mixture of cinnamon and fructose
Preheat oven to 400 degrees. In a medium-size bowl, combine flour,
sugar, baking powder, baking soda and salt. Add butter. Mix with hands or 2
forks until mixture looks like coarse crumbs. Add buttermilk a little at a time
and combine well each time. Gently stir in blueberries. Will be dough-like.
Sprinkle a little flour onto clean baking sheet. Use fingers or back of a spoon
to press dough out to about 3/4 of an inch thick. Use flour on fingers or
spoon if you want surface to be smooth. Blow off excess flour. Brush top
with buttermilk. Sprinkle cinnamon sugar mix on top. Remove excess flour
and cinnamon sugar from baking sheet. Bake 18 minutes or until golden
brown. Allow to cool for a few minutes. Cut into wedges. Serve warm with
butter or blueberry jam. Makes 8 to 10 scones.
Blueberry Scones
2 c. all-purpose unbleached flour
1 T. baking powder
1/2 t. salt
1 T. white sugar
5 T. unsalted butter, cold, cut in cubes
1 c. heavy cream, plus a little more for brushing
3/4 c. frozen blueberries, previously rinsed, well-drained
Preheat oven to 400 degrees. Sift together the dry ingredients; flour,
baking powder, salt and sugar. Using 2 forks or a pastry blender or your
hands, cut in the butter and coat the butter pieces with flour. The mixture
cream. Fold everything together just to incorporate. Do not overwork the
dough. Fold the frozen blueberries into the dough. Press the dough out on a
lightly floured surface into a rectangle about 11 inches by 3 inches. Cut the
rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 squares about
3 inches big. Cut the squares in 1/2 on a diagonal to give you the classic
triangle shape. Place the scones on an clean cookie sheet. Brush the tops
with a little heavy cream. Bake for 15 to 20 minutes until lightly brown. Let
scones cool. Makes 8 scones.
Cherry Chocolate Buttermilk Scones
2 c. unsalted butter
1/3 c. white sugar
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
4 T. unsalted butter, chilled, cut in chunks
1 T. orange zest, grated, about 1 medium orange
1 c. Baker's unsweetened chocolate, grated or cut in small chunks
3/4 c. dried tart cherries, coarsely chopped
2/3 c. buttermilk, chilled
3 T. unsweetened applesauce
2 eggs, whites only
1 t. pure vanilla extract
1/2 t. almond extract
extra buttermilk for brushing
In a large bowl, whisk flour, sugar, baking powder, baking soda and
salt. Add butter and zest. Mix with your hands until coarse crumbs form.
Mix in chocolate and cherries. In a small bowl, whisk eggs, buttermilk,
applesauce and extracts together. Add wet mixture to dry ingredients. Stir
with a fork until dough comes together in moist clumps. Gather into a ball.
Dough will be sticky. Cover with plastic wrap. Chill for at least 1 hour.
Preheat oven to 400 degrees. Lightly butter and flour a baking sheet. On a
lightly floured surface, press out dough with floured hands to form a 3/4
inch thick round. Cut dough into 12 wedges, or use a cookie cutter.
Transfer pieces to baking sheet, about 2 inches apart. Brush scones with
buttermilk. Bake until scones are crusty on top and a toothpick inserted
comes out clean, about 15 to 20 minutes. Makes 12 scones.
Nutritional information per piece: 237 cal, 35% fat cal, 10 g total fat, 6 g
sat fat, 29 mg chol, 36 g carb, 4 g protein, 2 g fiber, 172 mg sodium.
Currant Scones
2 1/4 c. all-purpose unbleached flour
1 t. baking powder
1/4 t. baking sode
1 T. white sugar
1/4 pound or 1 stick unsalted butter, cold
1/2 c. heavy cream
1/2 c. dried currants
1 1/2 T. brandy or sherry
In a small bowl, add the currants and the brandy or sherry. In a large
bowl, sift the flour with the baking powder, baking soda and sugar. Cut in
the butter with a pastry cutter or a food processor. Stir in cream and mix
until dough holds together. Add the brandy or sherry-soaked currants.
Cover with plastic wrap and refrigerate for 1 hour or longer to chill dough.
Preheat oven to 375 degrees. On lightly floured surface, roll out dough 1/2
inch thick for smaller scones, 3/4 inch thick for larger scones. Cut dough
into wedges. Spray a baking sheet with no-stick cooking spray. Place
scones on sheet. Brush tops with heavy cream for a glazed finish. Bake
until puffed and golden brown, about 13 to 15 minutes. Makes 10 to 12
scones.
Blueberry Scones
2 c. all-purpose unbleached flour
1/4 c. white sugar
1 T. baking powder
1/4 t. salt
1/4 c. unsalted butter, chilled
1 c. frozen blueberries
3/4 c. half-and-half cream
2 eggs, whites only
Preheat oven to 375 degrees. In a medium bowl, add flour, sugar, baking
powder and salt. Add butter and mix with your hands or 2 forks until crumbly.
Add blueberries and mix lightly. In a separate bowl, beat together cream and
eggs. Slowly pour into dry ingredients, stirring with rubber scraper until dough
forms. Knead just until it comes together, about 3 or 4 times. Don't over
handle. Divide dough in half. On lightly floured surface, shape each half into a
6 inch round. Cut into 6 wedges. Move to clean baking sheet. Bake about 21
minutes or until golden brown. Serve warm. Makes 12 scones.
Raspberry Scones
1 c. fresh or frozen raspberries
1 3/4 c. all-purpose unbleached flour
3 t. baking powder
1/4 c. white sugar
1/2 t. salt
1/3 c. unsalted butter, cold
4 eggs, whites only, whisked with 1/3 c. low fat milk
2 t. white sugar mixed with 1 t. cinnamon for topping
Preheat oven to 350 degrees. In large bowl, sift together flour, baking
powder, sugar and salt. Cut in butter until mix resembles coarse meal. Gently
stir in berries. Gently stir in egg and milk mixture. Turn out dough onto lightly
floured board. Handle as little as possible. Shape dough into 2 rounds, each
approximately 6 inches in diameter and 3/4 inch thick. Place rounds on clean
cookie sheet. With a sharp knife, score each sone into 6 wedges. Brush with
a little milk, then sprinkle cinnamon mixture on top. Bake 15 to 20 minutes
until risen and golden brown. Makes 12 scones.
Blueberry Scones
2 c. all-purpose unbleached flour
3 T. white sugar, plus a little extra for sprinkling on top
1 t. baking powder
3/4 t. salt
6 T. unsalted butter, cold, cut into pieces
1 1/2 c. fresh blueberries, rinsed, stems removed
1 t. grated lemon zest
1/3 c. heavy cream, plus more for brushing tops
4 eggs, whites only
Preheat oven to 400 degrees. Spray a baking sheet with no-stick
cooking spray. In a large bowl, sift together flour, 3 T. sugar, baking
powder and salt. Using a pastry cutter or 2 forks or knives, cut in butter
until largest pieces are the size of small peas. Stir in blueberries and zest.
Using a fork, whisk together cream and egg in a liquid measuring cup.
Make a well in center of dry ingredients. Pour in cream mixture.Stir lightly
with a fork just until dough comes together. Turn out onto lightly floured
surface. Knead a few times to mix well. Pat dough out into a 6 inch square
about 1 1/4 inches thick. Using a floured knife, cut into 4 3 inch squares.
Cut squares in half on diagonal to form triangles. Transfer to baking sheet.
Brush tops with cream and sprinkle with sugar. Bake until golden brown,
about 20 to 24 minutes. Makes 8 scones.