Friday, April 29, 2011

Anglophilia: blueberry scones and Beefeater

Judge all you want for buying into the hype, but what better excuse for homemade scones than the royal nuptials?


2 cups flour
1/3 cup white sugar
2 teaspoons baking powder
1/8 teaspoon 
1 large egg
6 tablespoons chilled unsalted butter
1 teaspoon pure vanilla extract
1/2 cup milk or cream (I used 1%)
1 cup blueberries (or chocolate chips or whatever your little heart desires)
extra milk & sugar for dusting

Preheat oven to 400 degrees F (side note: when I lived in Korea I was briefly miffed that my oven only went up to 250 degrees Fahrenheit... I later realized that it was [obviously] in degrees Celsius)

-Whisk together flour, sugar, baking soda and salt
-Cut butter into small pieces and cut into the dry ingredients using two knives (or a pasty blender) until mixture looks like crumbs. This part is a pain in the butt.
-Fold in blueberries (or chocolate chips or... whatever)
-In a cup, lightly beat egg and then combine vanilla and milk.
-Add liquid to the dry ingredients, stir until the dough comes together. *Don't go crazy on this step- if you over mix the dough, the scones will be tough* Oh, the science of baking!

-Transfer the dough to a lightly floured surface and knead about 5 times.
-Pat the dough... I made mini scones, so I made a circle about 10ish inches in diameter and an inch thick, but if you want to make large scones, go with about 7 inches and 1.5 inches thick
-Cut into triangles of desired size
-Transfer to a lightly greased baking sheet
-Brush tops of scones with milk, sprinkle sugar
-Bake 18-22 minutes until lightly browned

Enjoy with Prince of Wales Tea or a morning mimosa and a fabulous hat.
Or a Beefeater cocktail. We won't judge. 


And always remember that...

1 comment:

  1. ohhhhh, yummy! so excited to try these out, the recipe looks simple enough for me (i hope).

    xoxoxo, journey to the big apple soon, wink!


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