Thursday, November 4, 2010

I make some Killer Scones!

Tyler Florence's Blueberry scones are Oh so GoooD!



It's so moist~ In one of his cookbook where I found this recipe, he says "it's scones, not stones". I usually avoid getting scones at a coffee shops for the fear of it being dry, bland, and boring. But this recipe? the complete opposite.
Though it would be great to have this for breakfast without me being the cook, almost every weekend when I go to my home town, I bake this for my family for breakfast. I know the summer is gone :( But if you ever want to taste the fresh and juicy blueberry in a buttery scone with lemon glaze on top, this is it!

I also love its presentation. You put the glaze while it's still warm and the blueberry gives out some of its beautiful juice to the glaze and turn it purple. When you take this to a picnic or any party, you will hear a 'ahhh' and 'ooooh's.

ps. with the glaze, I suppose I change it up a bit. the recipe makes A LOT of glaze, and you will end up throwing it most away. I do just maybe 2 tbs of lemon juice (juice of one small lemon or half of a good juicy lemon) and everything else the same except for the sugar. I just keep adding conf. sugar until the glaze comes to the right consistency. I usually still have ample amount by doing this.


Ingredients

Recipe courtesy Tyler Florence


Blueberry Scones:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 5 tablespoons unsalted butter, cold, cut in chunks
  • 1 cup heavy cream, plus more for brushing the scones
  • 1 cup fresh blueberries

Lemon Glaze:

  • 1/2 cup freshly squeezed lemon juice
  • 2 cups confectioners' sugar, sifted
  • 1 lemon, zest finely grated
  • 1 tablespoon unsalted butter

Directions

Preheat the oven to 400 degrees F.
Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough. Fold the blueberries into the batter. Take care not to mashor bruise the blueberries because their strong color will bleed into the dough.
Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.
Technically you should make this simple lemon glaze in a double boiler (i.e. over a pot of simmering water with a heatproof bowl set on top) but it's even simpler to zap it in the microwave. Mix thelemon juice and confectioners' sugar together in a microwave-safe bowl. Stir until the sugar dissolves. Add the lemon zest and butter. Nuke it for 30 seconds on high. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.

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