Friday, November 5, 2010
Blueberry Maple Scones
Scones are sweet biscuits that originated in Scotland. Even though I am half Scottish, I don't have any family scone recipes but what I do have is a great recipe from "Nova Scotia Cooking" by Charles Lief and Heather Mackenzie. I made these this morning and using very cold butter. The scones came out nice and flaky because of that. I also made them on the small side so they are perfect for kid snacks (and mine!). Enjoy!
1/4 cup castor sugar
3 cups flour
1 tsp baking powder
1/2 tsp salt
1/2 cup butter, cold
1 egg, beaten
1/4 cup maple syrup
3/4 cup half and half
1 cup blueberries
What to do:
Yield is between 18-24 scones depending on size.
Preheat oven to 400 degrees.
1. Combine flour, sugar, baking powder, and salt in large bowl. Whisk together.
2. Add butter to flour bowl and using a pastry blender (or two knives) mix together until it resembles course crumbs.
3. In another bowl, add egg, syrup, and half and half.
4. Add blueberries to DRY ingredients, gently.
5. Make a well in the dry ingredients and add liquid bowl in one go.
6. Combine gently with a fork until dough starts to come together.
7. Turn dough onto lightly floured surface and knead 8 times.
8. Roll or pat dough into a square that is approximately 1 cm thick.
9. Cut into squares about 3 cm or so wide. Cut these squares in half to form triangles. (A pizza cutter works well.)
10. Place triangles on an ungreased baking sheet.
11. Bake for 10-14 minutes, until golden.