Saturdays 9 - 1 pm • January 11 - April 12, 2014


Tuesday, March 27, 2012

Brought To You By Sunset Valley organics:

Blueberry- Buttermilk Scones

1 ½ cups all-purpose flour
½ cup cake flour ( Not self rising)
3 tablespoons granulated sugar
2 ½ teaspoon baking sugar
¾ teaspoons salt
4 ouces (1stick) cold unsalted butter, cut into small pieces
1 cup (1/2) pint SVO Blueberries
½ cup low-fat buttermilk
1 large egg, plus 1 large egg lightly beaten for egg wash
½ teaspoon pure vani;;a extract
Fine sanding sugar, for sprinkling

1.  Preheat oven to 375*. Line a baking sheet with parchment paper.

2. Whisk together flours, granulated sugar, baking powder, and salt in a large bowl. Cut in butter with a pastry cutter, or rub in with your fingers, until mixture has the texture of coarse meal. Stir in blueberries.

3. Whisk together buttermilk, 1 egg, and vanilla. Drizzle over flour mixture, and stir lightly with a fork until dough comes together but a small amount of flour remains in bowl.

4. Turn out dough onto a work surface, and gently knead dough once or twice just to incorporate flour. Pat dough into a 1-inch-thick round. Cut into 12 wedges. Transfer to prepared baking sheets. Brush with eggs wash, and sprinkle with sanding sugar. Bake until golden brown and cooked through, about 22 minutes. Transfer sconces to wire racks to cool. Scones are nest served immediately but can be frozen up to one month. Thaw, and reheat in a 350* oven for 10 minutes.

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