With it being the first week of Spring, we decided that tea parties and scones are in season. We have a book on scones and it looked like the most delicious recipe was for Blueberry Crumbcake Scones.
Here's how it went: We measured out all the ingredients, because honestly it makes the process soooo much faster and easier.
We mixed the wet ingredients (eggs, vanilla, lemon zest, and milk) and the dry ingredients(flour, baking powder, and salt) separately and then put them together.
Then in went the fresh blueberries. YUM!
You shape the dough into a 9" pizza in the center of the baking sheet. 
Next the topping of crumbly butter, cinnamon, and flour. Here is the new part that we didn't know about: you cut the Scone into 8 pieces before you bake it.
It bakes for about 35 mins or until it is golden brown and a tester comes out clean. Then you can enjoy it with some tea. These things are delicious when served warm.
Lessons learned: Not all Scones are created equal. Fresh blueberries in baking is something we are going to have to try again. We are glad we now know how GOOD scones are made so we will be having them on Easter, per Mom's request. Cran-Orange perhaps?
Ok that looks really good and I am not even a fan of blueberries.
ReplyDeleteFor those of you who don't me (Mireya) I am Erin's co-worker and we share an office, hello! Anyway I will comment on the blueberry scone in just one second. I just wanna say Erin was warned by me to not discuss her delicious baking UNLESS she is going to share with me, lol! And now I am very pleased to say that I'm pretty sure I have tried about 90% of her baked goods and my question to her everytime is: "WHEN ARE YOU OPENING YOUR OWN BAKERY?????" Seriously! Now back to the scone, so Erin shared the scones at about 3:00pm meanwhile I was auditing some Amex envelopes and working up my appetite for a snack and I KID YOU NOT the Amex envelope literally threw itself at the scone, I guess since it couldn't eat it, it would at least get a touch of the yummy, store/bakery quality looking scone. Anyway Erin and Sara Rock! Need I say more? :)
ReplyDeleteAnother way to put fresh blueberries in scones, without risking too much smush and smear, is to divide the plain dough in half and make a sort of blueberry sandwich. Or you could go the route I saw a Cook's Illustrated video use once and freeze the berries first. But the sandwich method works for other fragile or juicy fruit too...I've done it with halved sweet cherries and may try fresh figs or strawberries one of these days.
ReplyDeleteThose scones look awesome either way. :)