Thursday, June 28

All of my Secrets | How to Make Blueberry Buttermilk Scones

I wish I could remember the first time I made Martha Stewart's blueberry buttermilk scone
recipe. It is the one pastry I will bake, no matter how tired I am. At the end
 of the day or no matter how much I resist getting out of my bed on Shabbat morning, there is 
always enough energy to make blueberry scones.

This is Martha Stewart's recipe! So you could just as easily go to MS Living and print it, but then you won't have all of the pretty pictures and my secrets.



Blueberry Buttermilk Scone Recipe

Preheat the oven to 375 degrees. Put your stick of butter in the freezer. (Yes, the freezer!)
Lay out parchment paper on a baking sheet.  Take a big deep breath in... Now sigh it away.
There is no rushing allowed when you're making blueberry scones.

 1 1/2 cups all-purpose flour
1/2 cup cake flour, (not self-rising)
3 tablespoons granulated sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt

dash (or two) of cinnamon

4 ounces (1 stick) almost frozen unsalted butter
 1 cup (1/2 pint) blueberries (or maybe a bit more! :)

1/2 cup low-fat buttermilk
1 large egg (2 total, see below)
1/2 teaspoon pure vanilla extract

1 large egg lightly beaten for egg wash
1/4 cup of heavy whipping cream for egg wash
Fine sanding sugar, for sprinkling
1. Combine the first 5 dry ingredients and set aside.

2. Combine the buttermilk, vanilla and egg in a small separate dish.
Let's say you forgot the buttermilk! Have no fear. I actually never buy buttermilk anymore!
Just use 1 regular cup of milk (just shy of a cup, actually) and add 1 TBSP plus 1 tsp of vinegar.
Let it sit and watch the milk thicken! It's magic.

3. Here is the best secret yet! Instead of cutting in the butter into the flour mixture, using a 
cheese grater, grate in the partially frozen stick of butter.
(I've actually tried to grate a frozen solid stick and it's too much work! :)
We're trying to make this easier on ourselves, not more difficult!

4. Now I forgot to take a picture of one of the most critical steps! Combining the butter and flour!
Use your hands! It should feel like course cornmeal. You can kind of see this in the photo below!

5. Add & gently stir in the blueberries.

6. Now drizzle the buttermilk mixture into the flour mixture. The next step is REALLY important!

7. Gently combine the liquid and blueberry flour mixture. DO NOT OVER STIR!
I repeat: Stir until just combined, Matey! It is the same with making biscuits, if you've
ever done that before!  We're all used to making those Duncan Hines mixes but
you're making something from scratch here and clumps and a little flour on the
bottom that isn't stirred in, is a good thing! The more you make this the better
you'll get at it.

8. Now the fun part! Dump it on a lightly floured counter, upside down!
You'll notice there was a few teaspoons of flour not stirred in and
that's OK!

9. Gently pat it into a circle about 3/4-1 inch thick

10. Cut it like you're cutting a pie!

11. Whisk egg and heavy whipping in small dish.
Carefully place scones on parchment paper.

Brush the egg wash over the top of the scones.

(At this point you might be wondering "Is it OK my scones are falling apart??"
or maybe "I still see butter clumps! Is that a good thing?" Yes and yes!
The pea sized butter clumps is what will make them flakey!
We're not making cake here!

12. Sprinkle a generous amount of sugar-in-the-raw on top!
I've also substituted brown sugar in the past. Both are divine and provide
their own type of texture. 

The second best part: place scones in the oven!
Smile as they bake.
This is your glorious handy work in the making!  Well done.

Bake for 15-18 minutes.
If you like them soft, take them out when they are just light brown, paying attention
to the bottom! Otherwise, closer to 18 minutes is great for a golden brown scone.

As one of my chef friends say "How do you know when they're done?"
"They're done when they're done!" 

If you make them, if you eat them, if you blog them,
shoot me an email!  I'd love to see your creation!

Happy Thursday, Lovely.

Bon Apetite!

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