Monday, August 6, 2012
Blueberry Scones (adapted from Annie's Eats)
1 frozen stick of unsalted butter-grated on a box grater
1/2 cup sour cream
1/2 cup heavy whipping cream
1 1/2 cups frozen blueberries
2 cups AP flour (plus more for rolling)
1/2 cup sugar (plus more for sprinkling)
2 teaspoons baking power
1/4 teaspoon baking soda
1 tsp lemon zest
3/4 cup powdered sugar
2 Tablespoons lemon juice
Oven at 425
Combine dry ingredients (including zest)
Whisk together sour cream and heavy whipping cream-set aside
Toss dry w/grated butter just until the butter is coated (you don't need to cut it in since the butter is already all grated)
Add milk/sour cream mix. Combine.
At this point you are going to have a sticky 'biscuity' looking dough.
Add the frozen blueberries, and enough flour to make it less sticky.
Your hands will get dirty, but knead it a bit, just to incorporate the blueberries into the dough, add bits of more flour if you have to.
Once you've gotten the dough to hold into a decent lump/ball, turn it out onto a parchment lined baking sheet and press it into a 12x8 (or so) triangle.
I cut mine into triangles, but didn't separate, and sprinkled with sugar.
Into the oven for 10 minutes, then rotate and let it go another 13 minutes.
Remove and let cool for a few while you make the icing..
In a bowl add lemon juice to powdered sugar and mix with a fork until you get a good drizzle consistency (which shouldn't be as loose as water, but should come off the fork easily).
Remove scones to cooling rack (over another piece of parchment, b/c you are about to drizzle). Drizzle with icing and let cool.
As tempting as these babies are, they are MUCH better room temp after about an hour than they are right out of the oven. Trust me.
Despite the fact we are trying to watch our diets around here, I watched myself inhale two of these with my morning coffee! Yum!