Scones are not at all hard to make. Nor are they time consuming. There is nothing like a hot scone straight out of the oven. The slightly crispy edges and flaky interior are so satisfying. I think they are best eaten warm, cut in half, spread with a little butter, and drizzle honey and cinnamon. And then there’s Bob. No butter, no honey or jam, no nuffin’. He likes them just as they are.
I think it’s time for High Tea! Jolly good!
INGREDIENTS: Yield 10 large scones
2 cups unbleached AP Flour
½ tsp salt
½ tsp baking soda
¼ rounded cup granulated sugar
1 TBSP baking powder
1 TBSP cold butter, cut into pieces
2 large eggs
1/3 cup sour cream or vanilla yogurt
½ tsp vanilla extract
¼ tsp lemon extract
1 TBSP grated lemon zest (use the lemon for sun tea)
1 cup fresh blueberries, picked over, rinsed, and drained well
2 TBSP melted butter
OPTIONAL: ½ tsp Cinnamon, Coarse sugar to sprinkle on top
Sift the dry ingredients together in a bowl. Add cold butter and rub it into the dry ingredients with your fingers. (I like to use a pastry blender cause my hot hands melt the butter).
Whisk the eggs, sour cream, vanilla extract, and lemon extract in a small bowl. Add zest. Add to the dry ingredients and stir just until combined. This a little dense and very easy to work with.
Preheat the oven to 375°F. Flour your counter and place the dough on the counter. Fold in half, press down, rotate, repeat. Do this 6 times. Add blueberries and knead 2 more times until they are mixed through the dough. (An alternative is to pat out the dough and then press the blueberries into the dough. No broken or split berries this way). Press the dough into an 8 ½” x 8 ½” square. It should be about ½” thick. Cut into 10 triangular scones. (See photo). Place on a stoneware baking sheet, or Parchment lined baking sheet, or well-greased cookie sheet.
Brush with melted butter. You can sprinkle with a bit of a coarse sugar if you’d like. Bake for 10 minutes, rotate tray 180° and continue baking for another 9 or 10 minutes, or until lightly browned. Cool completely on a wire rack. I always bake mine on stoneware, so baking time could differ if you use something else.
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By Tika for CHEW WANNA EAT? © 2016