blueberry-vanilla scones

  • : Function ereg() is deprecated in /home/squtch/drupal-5.23/includes/file.inc on line 646.
  • : Function ereg() is deprecated in /home/squtch/drupal-5.23/includes/file.inc on line 646.
  • : Function ereg() is deprecated in /home/squtch/drupal-5.23/includes/file.inc on line 646.
  • : Function ereg() is deprecated in /home/squtch/drupal-5.23/modules/recipe/recipe.module on line 340.
  • : Function ereg() is deprecated in /home/squtch/drupal-5.23/modules/recipe/recipe.module on line 340.
  • : Function ereg() is deprecated in /home/squtch/drupal-5.23/modules/recipe/recipe.module on line 340.
  • : Function ereg() is deprecated in /home/squtch/drupal-5.23/modules/recipe/recipe.module on line 340.
  • : Function ereg() is deprecated in /home/squtch/drupal-5.23/modules/recipe/recipe.module on line 340.
  • : Function ereg() is deprecated in /home/squtch/drupal-5.23/modules/recipe/recipe.module on line 340.
  • : Function ereg() is deprecated in /home/squtch/drupal-5.23/modules/recipe/recipe.module on line 340.
  • : Function ereg() is deprecated in /home/squtch/drupal-5.23/modules/recipe/recipe.module on line 340.
  • : Function ereg() is deprecated in /home/squtch/drupal-5.23/modules/recipe/recipe.module on line 340.
  • : Function ereg() is deprecated in /home/squtch/drupal-5.23/modules/recipe/recipe.module on line 340.
  • : Function ereg() is deprecated in /home/squtch/drupal-5.23/modules/recipe/recipe.module on line 340.
  • : Function ereg() is deprecated in /home/squtch/drupal-5.23/modules/recipe/recipe.module on line 340.
  • : Function ereg() is deprecated in /home/squtch/drupal-5.23/modules/recipe/recipe.module on line 340.
  • : Function ereg() is deprecated in /home/squtch/drupal-5.23/modules/recipe/recipe.module on line 340.
  • : Function ereg() is deprecated in /home/squtch/drupal-5.23/modules/recipe/recipe.module on line 340.
  • : Function ereg() is deprecated in /home/squtch/drupal-5.23/modules/recipe/recipe.module on line 340.
  • : Function ereg() is deprecated in /home/squtch/drupal-5.23/modules/recipe/recipe.module on line 366.
  • : Function ereg() is deprecated in /home/squtch/drupal-5.23/modules/recipe/recipe.module on line 366.
  • : Function ereg() is deprecated in /home/squtch/drupal-5.23/modules/recipe/recipe.module on line 366.
  • : Function ereg() is deprecated in /home/squtch/drupal-5.23/modules/recipe/recipe.module on line 366.
  • : Function ereg() is deprecated in /home/squtch/drupal-5.23/modules/recipe/recipe.module on line 366.
  • : Function ereg() is deprecated in /home/squtch/drupal-5.23/modules/recipe/recipe.module on line 366.
  • : Function ereg() is deprecated in /home/squtch/drupal-5.23/modules/recipe/recipe.module on line 366.
  • : Function ereg() is deprecated in /home/squtch/drupal-5.23/modules/recipe/recipe.module on line 366.
  • : Function ereg() is deprecated in /home/squtch/drupal-5.23/modules/recipe/recipe.module on line 366.
  • : Function ereg() is deprecated in /home/squtch/drupal-5.23/modules/recipe/recipe.module on line 366.
  • warning: Illegal string offset 'data' in /home/squtch/drupal-5.23/includes/tablesort.inc on line 110.
  • warning: Illegal string offset 'data' in /home/squtch/drupal-5.23/includes/tablesort.inc on line 110.
  • : Function ereg() is deprecated in /home/squtch/drupal-5.23/includes/file.inc on line 646.
  • : Function ereg() is deprecated in /home/squtch/drupal-5.23/includes/file.inc on line 646.
  • : Function ereg() is deprecated in /home/squtch/drupal-5.23/includes/file.inc on line 646.
  • : Function ereg() is deprecated in /home/squtch/drupal-5.23/includes/file.inc on line 646.
  • : Function ereg() is deprecated in /home/squtch/drupal-5.23/includes/file.inc on line 646.
  • : Function ereg() is deprecated in /home/squtch/drupal-5.23/includes/file.inc on line 646.
  • : Function ereg() is deprecated in /home/squtch/drupal-5.23/includes/file.inc on line 646.
  • : Function ereg() is deprecated in /home/squtch/drupal-5.23/includes/file.inc on line 646.
  • : Function ereg() is deprecated in /home/squtch/drupal-5.23/includes/file.inc on line 646.
  • : Function ereg() is deprecated in /home/squtch/drupal-5.23/includes/file.inc on line 646.
  • : preg_replace(): The /e modifier is deprecated, use preg_replace_callback instead in /home/squtch/drupal-5.23/includes/unicode.inc on line 311.
  • : preg_replace(): The /e modifier is deprecated, use preg_replace_callback instead in /home/squtch/drupal-5.23/includes/unicode.inc on line 311.
"These are the best scones I have ever tasted!" I hear this every time I serve these scones. The original, and unmodified, recipe can be found in "The Professional Pastry Chef". (If you seriously want to learn to bake, then you should get this book.)

I have reduced the amount of creame a bit, replaced the 6 oz. of candied orange peel w/ 8 oz. of dried fruit (though I do sometimes add 2 T. of sugared orange or lemon zest), and clarified (I think) the steps of mixing and shaping the dough.

Servings:
24
Preparation Time:
1 hours
Tools
  • 4 c. liquid measure
  • 1/3 c. dry measure
  • large mixing bowl
  • kitchen scale
  • 1 T. & 1 t. measuring spoons
  • balloon whisk
  • wooden spoon
  • kitchen timer
  • 2 - 14" x 16" baking sheets
  • baking parchment or silicon mats
  • bowl scraper
  • cling film
  • 10" serrated knife
  • soft pastry brush
  • spatula
  • cooling rack

Ingredients

Measure and set aside

  • 3 1/4 c. heavy creame
  • 1/3 c. honey

Add to mixing bowl

  • 1 lb. 12 oz. unbleached white bread flour
  • 3 oz. granulated sugar
  • 3 T. baking powder
  • 1 t. kosher salt
  • 1 t. vanilla powder
  • 8 oz. dried fruit
Cooking Instructions
  • Measure and set aside the creame and the honey. Do this first to give the creame time to warm up to room temperature. The warmer the creame gets the more it will absorb into the flour.
  • Place baking racks in the centre and bottom third of the oven and preheat oven to 425F. Wait for at least 15 minutes after the oven comes up to temperature before putting anything into the oven to give the oven a chance to heat the walls of the oven and not just the air in the oven.
  • Add flour, sugar, baking powder, salt, vanilla powder, and dried fruit to mixing bowl.
  • Mix thoroughly with a baloon whisk making sure that all of the fruit is evenly distributed when done. You can not over mix at this point but you can easily under mix. The large whisk makes it easy to incorporate everything into the flour.
  • Gently pour all but 2 T. of creame over flour mixture and drizzle the honey over the creame. You want the creame to sit on top of the flour so the honey will not stick to the flour when it is drizzled into the bowl.
  • Using the wooden spoon, carefully scrape down from the edge of the bowl to the bottom and bring up the dry flour from the bottom of the bowl. Do this all around the bowl until all of the creame has been absorbed by the flour. Working fast at this point will build up gluten which will result in tough scones. There will still be some dry flour visible in the bowl after all of the creame is absorbed.
  • Set your kitchen timer for 5 minutes. Do not touch the dough until the timer goes off.
  • Place parchment or silicon mats on the baking sheets. You do not want to use cooking spray (except maybe to stick the parchment to the baking sheets) because it will make the bottom of the scones soggy.
  • Scrape the mass of dough onto a very lightly floured work surface and gently press it down the high spots until it is all about 2" thick.
  • Collect up and spread any large pockets of dry flour and evenly distribute over the top of the dough.
  • Gently fold dough in half and press down until it is 2" thick again. You can do this two or three times. Do not work fast. There may still be some traces of dry flour in the dough.
  • Gently shape the dough into an 8" x 2" disk, cover with cling film, set your timer for 10 minutes, and wait.
  • Cut the disk into four even triangles and then gently shape triangles into balls. You may need to add a little more flour to the work surface at this point.
  • Starting with the first ball that you made, gently press each ball into a 6" x 1" disk.
  • After all of the disks are made, cut each disk in half and each half into three even triangles.
  • Arrange all of the triangles on the baking sheets.
  • Brush with remainder of creame and sprinkle lightly with granulated sugar.
  • Bake for 8 minutes. Rotate pans. Bake for 8 more minutes.
  • Remove the scones carefully to a cooling rack as soon as the pans come out of the oven.
  • Allow to cool completely before consuming or storing. The baking process is not complete until the scones have cooled to room temperature.
Source:
Professional Pastry Chef
Notes
For sweet scones use fruit or wild flour honey.

For savoury scones; use grass (alfalfa, buckwheat, etc.) honey, replace the sugar and vanilla with 1/4 c. of fresh herbs heated in 1 T. of oil, and add an additional 1 t. of salt and other spices to suit your taste.

Like most breads, these scones freeze extremely well. Let them thaw over night in the fridge or microwave for 30 seconds on high. When frozen, they also ship well. I end up sending batches to friends and family during the holidays with no mishaps.

After a bit of experimentation to make these things just a little bit less unhealthy - I found that I could replace 1/2 of the white flour with whole wheat flour as long as I doubled the first 5 minute rest to 10 minutes. The whole wheat just takes a little longer to absorb the liquid in the dough. The resulting scone is just a little more dense than the original but has a nice nutty flavour.

AttachmentSize
blueberry-vanilla scones.jpg20.95 KB