Blueberry scones





Recipe courtesy of: https://www.bakingsteel.com/blog/simple-blueberry-scones

Ingredients:

550 grams (4 cups) all purpose flour

70 grams (1/2 cup) coarse sugar, plus more for garnish  

10 grams (2 teaspoons) fine sea salt

12 grams (1 tablespoons) baking powder

4 grams (1 teaspoon) baking soda

226 grams (16 tablespoons, or 1 cup) cold unsalted butter, cut into cubes

370 grams (1-1/2 cups) buttermilk, plus more for brushing the tops of the scones 

135 grams (3/4 cup) blueberries (or other sliced fruit) (see note) 

15 grams (2 tablespoons) buttermilk for washing


Directions:

1) Position a rack in the middle position of your oven and place the Baking Steel on top. Preheat oven to 400 degrees F for 45-60 minutes. 

2) In a large bowl, whisk together the flour, sugar, salt, baking powder and baking soda.

3) Add the cubed butter and press the pieces into the dry mixture using chilled hands or a pastry cutter until the mixture resembles a coarse meal.

4) Add the buttermilk and blueberries and mix together just until no floury bits are clinging to the sides of the bowl. 

5) Turn the dough out on a floured work surface and roll into a circle approximately 1-inch thick and 12” across. Cut, pizza-style, into 8 wedges. 

6) Place the scones on a sheet of parchment paper. 

7) Brush the tops of the scones with buttermilk and sprinkle with more coarse sugar. 

8) Either place your parchment onto a sheet try and place on your Baking Steel, or launch the parchment sheet directly onto your Steel using a pizza peel. Bake for 13-15 minutes, rotating at the halfway mark, or until golden on the top and sides. Remove from the Steel, and transfer to a wire rack to cool completely. 

9) Store well-wrapped leftovers at room temperature for up to 3 days, or freeze for up to 1 month.

Comments

Post a Comment

Popular posts from this blog

Vegetarian gravy (NYT)

 Recipe made as an amalgamation of a few recipes, courtesy of:  https://cooking.nytimes.com/recipes/1017760-vegan-mushroom-make-ahead-gravy  and  https://www.lifeasastrawberry.com/creamy-mushroom-sauce/ Ingredients: ½cup extra-virgin olive oil     ½small onion, finely chopped (½ cup)     4ounces baby portobello mushrooms, finely chopped (1 cup)     ½cup all-purpose flour      1/2 milk      2 tbsp butter     4 to 5cups vegetable stock, preferably homemade, as needed      2 tbsp veggie bouillion paste     ½teaspoon kosher salt     ¼teaspoon black pepper Instructions:     Step 1     In a large skillet, heat oil over medium-high heat. Add onion and mushrooms; cook, stirring, until well browned, 8 to 10 minutes.     Step 2     Sprinkle in flour and cook, stirring, until golden brown, 3 to 5 minutes. Add butter as needed. Slowly w...
Read more

Lomo Saltado

Image
 Recipe courtesy of:  https://www.seriouseats.com/lomo-saltado-peruvian-stir-fried-beef-with-onion-tomatoes-and-french-fries We wouldn't change a single thing about this recipe besides perhaps adding a little bit more liquid for it to be a bit more saucy at the end. Otherwise, perfectly executed! Ingredients (serves ~2)   1   pound  ( 450   g ) beef tenderloin,  skirt steak , or other tender and flavorful quick-cooking steak 1/4   cup  ( 60   ml ) peanut, canola, or  vegetable oil , divided, plus more if needed Kosher salt 1   medium  ( 8   ounces ;  225   g )  red onion , cut into 1/2-inch slices 4   scallions  (about  2   ounces ;  60   g ), roots and any wilted parts trimmed, remainder cut into 2-inch lengths 1  fresh or frozen  ají amarillo chile pepper  (about  2   ounces ;  60   g ), defrosted if frozen, then stemmed, seeded, an...
Read more

Fancy creamed spinach

 Recipe courtesy of Serious Eats: https://www.seriouseats.com/food-lab-creamed-spinach-recipe (Makes 4 servings) Ingredients:  3 tablespoons unsalted butter 2 medium shallots, finely minced (about 1/2 cup) 2 medium cloves garlic, minced or grated on a Microplane (about 2 teaspoons) 2 pounds curly spinach, trimmed, washed, and drained 1 tablespoon all-purpose flour 1 1/2 cups heavy cream 1/2 cup whole milk 1/4 teaspoon freshly grated nutmeg 1/4 cup store-bought or  homemade  crème fraîche Kosher salt and freshly ground black pepper 2 ounces Parmigiano-Reggiano, finely grated (about 1 cup; optional) Instructions: 1) Melt the butter in a Dutch oven or large saucepan over medium-high heat. Add the shallots and garlic and cook, stirring, until softened, about 2 minutes. Add the spinach in four batches, turning each batch with tongs or a rubber spatula and allowing it to wilt before adding the next. FEATURED VIDEO 0 seconds of 15 seconds Volume 0%   There was a...
Read more