Monday, August 31, 2009


Adapted from Cook's Illustrated

8 tbsp (125 mL) butter, cubed and frozen + 2 tbsp butter melted for brushing
1.5 cups (375 mL) fresh blueberries, washed and frozen
0.5 cup (125 mL) whole milk (don't skimp on the fat!), cold
0.5 cup (125 mL) sour cream, cold
2 cups (500 mL) all-purpose flour (very very important that it is all-purpose flour!), plus more for dusting work surface
0.5 cups (125 mL) granulated sugar, plus more for sprinkling
2 tsp (10 mL) baking powder
0.25 tsp (1.25 mL) baking soda
0.5 tsp (2.5 mL) table salt
1 tsp (5 mL) grated lemon zest

1. Adjust rack to middle position of the oven. Preheat to 425F. Pulse 8 tbsp cubed frozen butter with flour, 0.5 cup sugar, baking powder, baking soda, salt and lemon zest in a 7-cup food processor (Kitchenaid) until butter averages 3 mm in diameter. Transfer to a mixing bowl.
2. Whisk together milk and sour cream in a small bowl. Fold milk mixture into the flour mixture with a spatula until just combined. With the spatula, transfer the dough to a liberally floured surface.
3. Dust the dough with some flour and knead 6 to 8 times just until it holds together into a ball, working quickly to avoid warming up the batter.
4. With a floured rolling pin, roll the dough into a 30 cm square. Fold into thirds like a letter, and then into thirds again to make a 10 cm square (see Figure 1). Chill in freezer for 5 minutes.
5. Transfer the chilled dough to a floured surface and roll the dough again into a 30 cm square. Spread frozen blueberries evenly over the dough surface and lightly press them into to embed it into the dough, but careful not to pop the berries.
6. Tightly roll the dough into a log. Lay seam-face down and press down to form a 30 cm by 10 cm rectangle. With a sharp chef's knife, cut the rectangle into 8 trianges, as diagrammed in Figure 2.
7. Line air bake sheet with Silpat. Arrange scones about 3 cm apart. Brush with melted butter and sprinkle with sugar.
8. Bake for 18 to 23 minutes until tops are golden brown and crisp. Cool on a cooling rack for 10 minutes before consuming - these things are hot! Top with jelly and clotted cream.

This recipe may be frozen after completing step 6 and baked at your convenience. For frozen scones, just add about 5 minutes to the baking time at 375F. Recipe has been tested for crystallized ginger (1 cup coarsely chopped), lavender (0.25 cup), dried cranberries (1.5 cups hydrated), pink peppercorn (4 tbsp crushed), and cherries (fresh, pitted and halved).

Figure 1. How to fold the dough in step 4.

Figure 2. How to cut the dough in step 6.

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