Tuesday, April 12, 2011
Made these for my fiancée and I, for our New Year's Day brunch.
A little on the messy side (dough is REALLY sticky), but worth the effort!
I love you, Sam!
Fresh Fruit Scones
Ingredients:
= 2 cups all-purpose flour
= 1/3 cup granulated sugar
= 8 tablespoons (1 stick) unsalted butter, FROZEN
= 1/2 cup sour cream, buttermilk, or plain (unflavored) yogurt
= 1 egg, at room temperature
= 1 teaspoon baking powder
= 1/4 teaspoon baking soda
= 1/2 teaspoon salt
= 1/2 cup diced, fresh fruit (strawberries, blueberries, apples, etc). Diced fruit should be laid out on paper towels and refrigerated for at least 30 minutes prior to mixing scones, to allow fruit to dry slightly
= additional 1/4 to 1/2 cup flour, for dusting
Place oven rack in lower/middle of oven. Preheat oven to 400 degrees.
In a large bowl, combine flour, sugar, salt, baking powder and baking soda. Use whisk to combine.
Using a cheese grater, shred frozen butter into flour mixture; use fingertips to work butter into flour. If necessary, work in stages so that butter remains frozen. Mixture should resemble coarse meal (small, granular clumps) when finished. Gently fold in diced fruit.
In another bowl, whisk together sour cream (or buttermilk or yogurt) and egg.
Using a fork, stir egg mixture into flour mixture. When mixture become thick, use hands to thoroughly combine. Mixture will be very sticky!
Flour a smooth work surface, and roll dough out into a circle, about 8 inches in diameter, and about 3/4" thick. Cut dough into approximately 8 equal-sized triangles (or into whatever shape you like).
Place scones on a baking sheet that's been lined with parchment paper. Bake at 400 degrees for 15-18 minutes, or until scones are slightly puffed and light, golden brown.
Serve with butter or jelly/preserves.
A little on the messy side (dough is REALLY sticky), but worth the effort!
I love you, Sam!
Fresh Fruit Scones
Ingredients:
= 2 cups all-purpose flour
= 1/3 cup granulated sugar
= 8 tablespoons (1 stick) unsalted butter, FROZEN
= 1/2 cup sour cream, buttermilk, or plain (unflavored) yogurt
= 1 egg, at room temperature
= 1 teaspoon baking powder
= 1/4 teaspoon baking soda
= 1/2 teaspoon salt
= 1/2 cup diced, fresh fruit (strawberries, blueberries, apples, etc). Diced fruit should be laid out on paper towels and refrigerated for at least 30 minutes prior to mixing scones, to allow fruit to dry slightly
= additional 1/4 to 1/2 cup flour, for dusting
Place oven rack in lower/middle of oven. Preheat oven to 400 degrees.
In a large bowl, combine flour, sugar, salt, baking powder and baking soda. Use whisk to combine.
Using a cheese grater, shred frozen butter into flour mixture; use fingertips to work butter into flour. If necessary, work in stages so that butter remains frozen. Mixture should resemble coarse meal (small, granular clumps) when finished. Gently fold in diced fruit.
In another bowl, whisk together sour cream (or buttermilk or yogurt) and egg.
Using a fork, stir egg mixture into flour mixture. When mixture become thick, use hands to thoroughly combine. Mixture will be very sticky!
Flour a smooth work surface, and roll dough out into a circle, about 8 inches in diameter, and about 3/4" thick. Cut dough into approximately 8 equal-sized triangles (or into whatever shape you like).
Place scones on a baking sheet that's been lined with parchment paper. Bake at 400 degrees for 15-18 minutes, or until scones are slightly puffed and light, golden brown.
Serve with butter or jelly/preserves.
