Bakery — Blueberry Scone (Lower-Fat, Lower Protein) by dvdlee

[rottiedogs]

Bakery -- Blueberry Scone (Lower-Fat, Lower Protein)
Submitted by dvdlee on August 27, 2004 at 9:47 am

DESCRIPTION
Bakery -- Blueberry Scone (Lower-Fat, Lower Protein)

SUMMARY
Yield 0 File under Muffins Quickbreads Scones

INSTRUCTIONS
This is a recipe I've modified/developed that makes a dozen scones that is lower in fat and protein than many other recipes I've seen. (Based on Southern biscuit 'technology'!) The is 1/2 oz. of butter per scone and they are made without egg or cream in this recipe -- the taste is like a sweet flaky Southern biscuit with fresh blueberries baked in.

Preheat oven to 425F.

3 cups Southern-style flour (White Lily, White Wings, etc.) OR 2 & 1/4 cups standard All-Purpose Flour & 3/4 cup of cake flour
1/2 cup sugar (plus extra for sprinkling tops)
2 & 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt (I measure this as a slightly heaping amount - since I use coarse Diamond-brand Kosher salt)
1 & 1/2 sticks butter (6 oz.) cold or frozen (depending on chosen production method)
1 cup + 1 Tablespoon low-fat buttermilk
1 & 1/2 teaspoons organge or lemon zest (optional)
1 to 1 & 1/4 cups fresh blueberries (washed & dried)
Fresh milk for glazing scone tops

Combine flour, sugar, baking powder, baking soda, and salt in a bowl. Blend together. Cut the butter into chunks. With your hands rub the butter and flour together until the mixture is blended and no major pieces of butter are seen. (The same procedure used if you were making biscuits.)

Procede with Final Mixing & Shaping below.

Place the flour, sugar, baking powder, baking soda, and salt in the workbowl of a food processor. Pulse once or twice to blend the ingredients.

Cut the FROZEN butter into several chunks and add to the workbowl.

Pulse the butter/dry ingredients until the butter has been blended in and no large lumps of butter are seen.

Place mixture in a mixing bowl and go to Final Mixing and Shaping section.

Add the zest (if using) to the blended ingredients and blend well. (DvdLee -- I always use the zest you can buy from King Arther, its always on hand, involves no hand-grating, and is fresh, aromatic and still contains the natural oils.)

Take the washed and well dried blueberries and mix them gently into the dry ingredients. (I do this very gently with my hands.)

Dump in the buttermilk, and gently blend together with a spatula until the mixture comes together in a very rough dough that is still a bit crumbly. (If very dry, add another Tablespoon of buttermilk).

Remove rough dough to a well-floured surface and very gently press it down and turn the dough over until it holds together and forms a finished dough. This should only take 10 to 12 presses. (DvdLee -- note, while this is officially called 'kneading' in when making biscuits, I don't want to call it that, as the word kneading is too rough and agressive for the light hand in blending that is needed here or in any biscuit recipe.)

Divide the dough into two portions.

Make sure the surface is still well floured. Take one portion and gently pat it into a 7" circle with your hand. Take a sharp knife and cut the dough to form 6 triangles (each cut bisecting the complete circle and being 60 degrees from each other).

Remove the triangles to a parchment paper lined baking sheet. Shape the other dough portion in the same way.

Brush each scone triangle with milk, then very lightly sprinkle with sugar. (DvdLee--I use around 1 & 1/2 teaspoons for all 12 triangles.)

Bake for 15-17 minutes until the top is lightly brown. Remove and cool on rack.

The scones can be successfully frozen. Serve slightly warm (or cold) either plain or with butter and any other condiment of your choice. (Jam, fresh berries spooned over a split scone, honey, some whipped cream, etc.)

(Note: you can use buttermilk powder with this recipe if you need to, just add the appropriate amount of powder to the dry ingredients and then add the amount of water necessary to produce 1 cup of buttermilk.)

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• This topic was modified 8 years, 7 months ago by rottiedogs.

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