Sunday, January 31, 2010

Blueberry Scones

Blueberry Scones
1/2 cup cold butter
1/2 cup oat flour (I ground my oats in my food processor)
1 1/2 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
2 teaspoons orange zest
2/3 cup heavy cream
1 large egg
1 cup blueberries, fresh or frozen
Using a food processor, pulse the flour, ground oats, baking powder, salt, sugar and zest to combine. Add the chilled butter and pulse until the size of medium peas. In a medium bowl, whisk together the cream and egg until smooth. fold the flour mixture into the egg mixture to combine. Gently mix in the blueberries. Don’t overmix. Turn the dough out onto a lightly floured work surface and pa into a flattened round disc about 6-7 inches across. Using a sharp knife, cut the disk into 6 even triangles. Place at least 2 inches apart onto a cookie sheet lined with parchment paper. Glaze the scones with heavy cream and sprinkle them with granulated sugar. Bake for 30 minutes at 350 degrees or until lightly golden Remove to a wire rack to cool. Serve with freshly whipped cream.

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