Making Blueberry Scones

8/2/2019 Making Blueberry Scones

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Alexander Okert

4/9/2012

ENGL 202C Sec. 15

Making Blueberry Scones

Blueberry scones are a delicious dessert treat that can be made in a short amount of time.

Scones are a flaky, moist pastry usually eaten with breakfast or tea. Theyre full of delicious fat

and just enough sugar to make them pleasantly sweet. The entire process only contains threemajor steps: combining the ingredients, folding the dough, and baking. From collecting the

materials to cooling the scones, the entire process only takes about an hour and a half, so it is

something that can be accomplished during an afternoon or some free time. In order to make

this delicious treat, you will only need a generous amount of counter space, or a table top, and

the materials listed below.

Materials List Large Mixing bowl Small Mixing Bowl Whisk Knife Spatula Cheese grater Food processor Parchment paper Measuring cups/spoons Baking Sheet

Ingredients 2 Cups Flour, additional for sprinkling 2 Teaspoons Baking Powder 2 Teaspoons Salt 1/3 Cup Sugar 1 Stick of Unsalted Butter 1 Cup Cream 2 Large Eggs 3oz Dried Blueberries

Warning

When using the food processor, follow all manufacturer instructions so as to not causedamage to the machine or harm to yourself.

When grating the frozen butter into the dry ingredients, be careful not to cut yourfingers on the grater as the slots are sharp.

When cutting the scones, handle the knife with care as sharp instruments can bedangerous.

When placing the pan of scones in the oven, do not touch the hot surfaces as burns mayoccur.

If any injury occurs during this process, stop immediately and seek first aid. The sconeswill be there when you get back.


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Alexander Okert

4/9/2012

ENGL 202C Sec. 15

Preparing the Dough

1. Take the stick of butter and place it in the freezer for afew minutes so that it is hard and easy to hold. This will

make it easier to work into the dough later.2. Combine the flour, salt, baking powder, and sugar in the

food processor and pulse the dry mixture several times.

This makes sure the dry ingredients are in a uniform

mixture.

Tip: If you do not own a food processor, place the dry

ingredients in a bowl and toss them together with your hands.

3. In the small mixing bowl, beat the two eggswith a whisk until they are light yellow.

4. Whisk together the eggs and the cream inthe small mixing bowl. Place this mixture in

the fridge until it is needed.

Tip: Placing the cream/egg mixture in the fridge

only serves to keep the mixture cool while you doother steps. It isnt a necessary step if youre going

to use it immediately.

5. Take the dry ingredients from the foodprocessor and place them into the large

mixing bowl.

6. Using the cheese grater and the frozenbutter, grate the butter into the dryingredients. Its advantageous to use the

large slots on the cheese grater. This

makes the process go a bit faster and

makes the butter shreds close to the size

you want them.


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Alexander Okert

4/9/2012

ENGL 202C Sec. 15

7. Now, Take your hands and rub thepieces of butter between your thumb

and forefinger. Do this until the butter

pieces are in the size of tiny peas or

something similar.

Tip: The picture shows the process outside of

the bowl, but in reality, you should dig both

hands into the mixture and do this rapidly. You

can also use your thumb and all you fingers.

Dont be afraid to make the pieces too small,

too large may make the scones bake awkwardly.

8. Make a well in the center of the bowland pour the cream/egg mixture into it.

Use the spatula to fold the dry

ingredients into the liquid.

9. When the bowl is well mixed, add theblueberries and continue folding and

mixing them into the dough.

Folding the dough

1. Lay out a piece of parchment paperthats about 2 foot wide.

2. Sprinkle some flower onto theparchment paper to stop the dough

from sticking.3. Roll the dough out from the bowl onto

the floured surface and sprinkle some

flour on top. Throughout this process if

the dough sticks to your hands or to the

surface, just sprinkle a little flour to stop

the sticking.


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Alexander Okert

4/9/2012

ENGL 202C Sec. 15

4. Now, lightly pat the dough to startflattening it. Pat and work the dough

out from the center so that it takes the

shape of a circle. Stop once the dough is

about an inch thick.

Tip: At any time during the patting step the

dough starts sticking to your hands, dip your

hands in some flour and continue. Also, be

gentle in this step so the dough or butter inside

doesnt tear.

5. Take the left side of the parchmentpaper and fold over about 1/3 of the

dough circle onto itself.

Tip: The dough may stick in steps 5-8. Continue

the steps and try to scrape off the stuck dough

to add it back to the main dough blob.

6. Repeat step 5 with the right side of thedough.


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Alexander Okert

4/9/2012

ENGL 202C Sec. 15

7. Now, the dough should look long. Foldthe dough in half so you end up with a

folded blob.

Tip: Dont worry if it isnt folded perfectly.

Also, try to brush off any excess flour at this

point. Extra four will make the scones less

flaky.

8. If the dough was sticking anywhere onthe paper, sprinkle some flour in those

spots and repeat from step 4. Repeat 2

more times.

Tip: The reason for the folding is to make niceeven layers of dough, butter and blueberries.

Steps 5-8 help the scones to be flaky and

tender while evenly distributing the

blueberries. These are the longest steps, but

be patient and do not skip them.

Tip: At this point, reposition the dough into

the center of the parchment paper. This will

make sure the dough doesnt go over the

edges.


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Alexander Okert

4/9/2012

ENGL 202C Sec. 15

Baking the Scones

1. Preheat the oven to 375F.2. After the last flattening, the dough should

be somewhat round. Take a knife, dip it inflour, and cut the disk in half. Do this to

make 8 triangles.

Tip: Dipping the knife in the flour reduces sticking.

If the knife is sticking to the dough, dip it in more

flour.

3. Take a baking sheet and lay some parchment paper on it.4. Transfer the dough triangles onto the prepped baking sheet. If some of the triangles

stick or get deformed in the moving, just reshape them with your fingers.

Tip: The scones will expand, so try and space them out. All the scones will fit on a standard

baking sheet.

5. Put the sheet in the oven and bake for 20-25min or until the scones are golden brownon top.

6. Take the sheet out of the oven andallow the scones to cool for 10-15min.


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Alexander Okert

4/9/2012

ENGL 202C Sec. 15

Expanding Your Horizons

If you enjoyed making scones and are feeling adventurous, there are some ways to expand on

the given recipe. You could try adding different dried fruits to the batter like cherries,

raspberries, or blackberries. When adding fruit, stick to dried fruit. Fresh fruit contains a lot of

water that could throw off the recipe. You could also try adding chocolate chips for a richer

scone. You could also experiment with glazes. A vanilla-lemon glaze goes very well with the

blueberry scones. Try experimenting with different combinations and toppings, and always,

have fun.

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Making Blueberry Scones