don’t judge a scone by its colour…





I’m back to baking scones… well to be honest, I haven’t stopped making them, but I did try a new recipe last night. I switched up my original lemon scone recipe and added beautiful blueberries to the batter.

Sigh. The result was well…blue. But fresh, tangy and light – a perfect way to start off your day. Oh, and these smell soooooooooooo good while they’re baking. Double sigh. I can’t wait to make another batch. Or 6. They are that good.

Blueberry Lemon Scones
ingreidents:
grated zest of 1 large lemon
3/4 c. brown sugar
3 1/2 c. all-purpose flour
1/2 tsp baking soda
1 tbsp baking powder
1/2 tsp salt
1 c. (2 sticks) cold butter, grated
1 c. blueberries (fresh or frozen)
3/4 c. heavy cream
3/4 c. buttermilk
1 egg, beaten for an egg wash
large sugar, to sprinkle on top of each scone

Grate the butter and return it to your freezer to allow it to get really cold.

Preheat your oven to 375 F. Line your baking sheets with parchment paper.

In your stand mixer bowl, sift the flour, baking soda, baking powder and salt together. Add the sugar and lemon zest to the bowl and mix with your paddle attachment at a low speed (STIR)until just combined.

Add the cold butter to the dry mix and combine on your low speed for a few minutes(you’re looking for pea sized clumps). At this point you can toss in your blueberries and just incorporate.

Stop mixing and make a well in the centre of your batter. Add the cream and buttermilk. Mix together (low speed) very briefly; you want everything to come together and gather on your paddle attachment.

Turn the dough out a well floured surface. You’ll want to use your rolling pin to roll out the dough into a rectangle. Cut your scones into triangular shapes. I get 2 rows and 3 columns out of the batter, which I then cut into triangles.

Place your scones onto the prepared pans and then move the pans to the freezer. Allow the dough to chill for 30 minutes (this allows the butter to get really cold again in order to really puff while baking).

Remove from the freezer, add an egg wash to the scones and then sprinkle them with the large sugar. Bake in the middle rack for 30 minutes (until golden brown). Transfer to a wire rack to cool completely… although the smell might dry you crazy with anticipation!

Advertisements

have i mentioned i’m lovin’ scones?




I wish I could update this blog with a recipe that has nothing to do with scones… and yet, I can’t. You see – the obsession hasn’t diminished. If anything, it’s gotten worse.

I’m also still obsessed with lemons. So why not make a combo – a light, fluffy, wonderfully tart batch of lemon scones. Easy to make, so few ingredients and so wonderful to eat; the tartness of the lemon with the sweetness of some sugar sprinkled on top of the batter – an absolute winner in my books.

Lemon scones
adapted from: the cheese board collective works
ingredients:
grated zest of 1 large lemon
juice of 1 lemon
3/4 c. + 1/4 c. white sugar
3 1/2 c. all-purpose flour
1/2 tsp baking soda
1 tbsp baking powder
1/2 tsp salt
1 c. (2 sticks) cold butter, cut into cubes
3/4 c. half & half
3/4 c. buttermilk

Preheat your oven to 375 F. Line your baking sheets with parchment paper.

Zest the lemon over the 3/4 c. of sugar and set aside.

Sift the flour, baking soda, baking powder and salt together into your stand-mixer bowl. Add the sugar/lemon mixture to the bowl and mix with your paddle attachment at a low speed (STIR)until just combined. Add the butter and cut it into the flour on low speed for about 4 minutes (you’re looking for pea sized clumps).

Stop mixing and make a well in the centre of your mixture. Add the cream, buttermilk and lemon juice. Mix together (low speed) very briefly; you want everything to come together and gather a little on your paddle attachment.

Turn the dough out onto a well floured surface. You’ll want to use your rolling pin to roll out the dough into a rectangle. Cut your scones into triangular shapes. Place your scones onto the prepared pans and then move the pans to the freezer. Allow the dough to chill for 30 minutes (allowing the butter to get really cold in order to really puff while baking).
Remove from the freezer and sprinkle the scones with the remaining 1/4 c. of sugar. Bake in the middle rack for 25 to 30 minutes (golden brown). Transfer to a wire rack to cool completely – or grab one and eat it (that’s exactly what I did… and boy, was it good).

You should make these just so that you’re kitchen is filled with the smell of lemons and warm dough… and then you can fill your tummy with them as well!

the sweet smell of vanilla





Guess what?! I have orders!!!! In the last week I’ve baked dozens of scones; jalapeño-extra old cheddar, double cheddar-parmesan, cranberry-corn, lemon, white chocolate and raspberry, and finally vanilla bean.

As one request would come in (thank you Zarah for getting the ball rolling) other flavour inspirations would come up… until finally I was baking late into the night (and very early morning).

As part of my brainstorming for flavour ideas, I mentioned vanilla bean scones to Tonya and her face positively lit up; she placed her order immediately. I googled several recipes in an attempt to find the perfect one… with that much excitement I didn’t want to disappoint my friend.

From these recipes, I ended up tweaking a couple and merging them together. I was so excited to try this recipe: I couldn’t wait to cut into that vanilla pod and scrape out all those seeds. Add to that some pure vanilla extract and I ended up with a sweet smelling treat in my kitchen.

I’ve learnt the real secret to baking scones. Place the shaped, uncooked batter in the freezer for at least 30 minutes before baking them. This allows the butter to get really cold and then the scone puffs up as it bakes. It made all the difference, taking my scones to a whole new level.

Vanilla Bean Scones
ingredients:
2 3/4 c. all-purpose flour
1/3 c. white sugar
3/4 tsp vanilla salt
1 tbsp baking powder
1 vanilla pod, cut length-wise and seeds scraped out
1/2 c. (1 stick) COLD butter, cut into small cubes
2 eggs
2 tsp vanilla extract
2/3 c. buttermilk
1 egg with 1 tsp water, beaten
extra sugar, to sprinkle on top of unbaked scones

Preheat your oven to 375 F. Line your cookie sheets with parchment paper. Set aside.

In the bowl of your stand-mixer combine the flour, salt, baking powder, sugar, and vanilla seeds together. Mix to combine with your paddle attachment.

Add the cold butter and start working the butter into the flour at the STIR speed on your mixer (low speed). You just want it to incorporate – so this should take about 4 minutes.

Meanwhile, combine the 2 eggs, buttermilk and vanilla extract together in a small bowl. Whisk everything up (so that the eggs are beaten).

Stop the mixer and make a well in the middle of the batter. Pour the wet mixture into the hole and combine (low speed) until everything just comes together… there will be a bit of flour on the bottom of the bowl, that’s ok.

Turn the dough out onto a well-floured surface. Carefully knead it until it comes together (see photo above of the dough before I cut and shaped it). You want to roll out the dough into a large square (don’t roll it too thin). From there you can cut out triangles. I was able to get 12 scones out of my batter – but next time I make them I’m going to make mini-ones. So I imagine I would be able to get at least 24 – if not more…I’ll let you know how those turn out.

Place on your cookie sheets and set in your freezer for 30 minutes. Trust me – this makes a difference (see how flat my pre-baked scones are compared to the final product in the pictures above).

Remove from the freezer, brush with the egg wash and then sprinkle some sugar on top of these babies.

Bake for 20 minutes – increasing the time if you need to (mine took 20 minutes, but my oven is totally unpredictable).
Remove from the oven and allow to cool on a wire rack. These will store in an airtight container well… but they are too good to keep too long!

This recipe was a winner… and if anyone says “plain vanilla” you can offer them one of these… there is nothing plain about these babies!