By now, you guys are probably getting sick of “sights and bites,” and are hungry for a real, meaty recipe post. Am I right?
Well here you go.
After being away from my kitchen for over a month, I went absolutely cray when I got home.
I really should have been unpacking, but you know what I did instead? Whipped up a batch of this granola, a green smoothie
, and these scones. Oops. #noselfcontrol.
Those of you who follow me on Pinterest
know that scones have been on my radar recently (even created a new scone-themed board). Now that I’ve dove headfirst into the world of scone-ery (?), I’ve learned that there are two types of scones, British scones
and American scones
The British are world-famous for their scones (pronounced “scon,” if you want to be authentic). British scones are plain and simple (none of these crazy blueberry shenanigans going on across the pond…), and always served with tea. They’re hot, crumbly, melt-in-your-mouth, and barely sweetened. These guys are the perfect vessel for jams, marmalades, clotted cream, butter… you name it.
The American scone is really not a scone at all, it’s more like a snazzed-up biscuit. And unlike the Brits, we like stuff in
our scones, not on them. We fold in cranberries, white chocolate chunks, fruits, cinnamon chips, even cheddar cheese and jalapenos. Leave it to America to fold cheddar cheese into everything… we seem to have a knack at taking recipes and corrupting them until they’re unrecognizable (Chicago-style deep dish pizza/Auntie Anne’s Bacon Jalapeno Pretzel Nuggets). Sometimes it’s just plain nasty (corn dogs… sorry if there are any corn dog lovers out there…), and other times, that “corruption” can be a beautiful thing (the (in)famous cronut
). Kind of like when Dylan went electric, the abandonment of tradition outrages some, but it opens the door to entirely new genius and possibilities for others. Like these maple bacon brown sugar scones
|this is what butter looks like after being grated in a cheese grater
I feel kind of sorry for scones. They’re severely underrated. Does anyone actually say that they like scones? People love their blueberry muffins, coffee cakes, and doughnuts; a scone always seems to be seen as that thing that you order when you go to Starbucks at 10pm and the glass case is basically empty.
But scones are awesome. They’re 100000x classier than any muffin I’ve ever seen, and they’re wickedly easy to make. Scones don’t deserve the prejudice they are subject to. Especially these blueberry scones.
Before I wrap up my rambling, let me tell you about these
scones. These scones are leaning toward the American variety of scones, as they’re a tad sweeter than traditional scones and can be eaten plain. They’re jam-packed with summer blueberries. They’re crisp and crumbly on the outside (thanks to a generous sprinkling of raw cane sugar), and fluffy and muffin-y on the inside. Basically, the classed-up cousin of my favorite blueberry muffins in the world.
- 8 tablespoons unsalted butter, frozen
- 2 teaspoons. baking powder
- 2 tablespoons unsalted butter, melted
- Raw cane sugar for sprinkling
Preheat the oven to 425˚ F. Grate the frozen butter with a cheese grater (neat trick right?!).
Whisk together the milk and sour cream. Whisk together the flour, ½ cup sugar, baking powder, baking soda, salt and lemon zest in a large mixing bowl. Add the grated butter to the flour mixture and mix.
Add the milk mixture to the dry ingredients and fold with a spatula just until combined (dough should be shaggy). Transfer the dough to a generously floured work surface. Dust the top of the dough with flour, and knead a few times. DON’T OVER-KNEAD!!!!! (sorry if I scared you… but it ruins the scone-y texture)
With a floured rolling pin, roll the dough into a 12-inch square. Fold the dough into thirds, so it’s a longish, skinny rectangle. Then fold that rectangle lengthwise into thirds, so it’s a small square. Chill in the freezer for 5 minutes.
Roll the dough into a 12×12 inch rectangle. Sprinkle the blueberries evenly over the surface of the dough, and gently press down (try not to squish them). Roll the dough up to form a tight log (cinnamon bun style). Lay the log seam side down and gently flatten the log into a 12 by 4-inch rectangle. Using a sharp, floured knife, cut the rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles. Transfer to a parchment lined baking sheet.
Brush the tops of the scones with melted butter and sprinkle lightly with raw sugar. Bake for 18-25 minutes, until the tops and bottoms are a nice, golden brown.
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