偶寐卡美記 • Hermit 2008

http://www.thekitchn.com/recipe-banana-bread-scones-wit-155500

http://www.kingarthurflour.com/recipes/scones-recipe
http://www.foodnetwork.com/recipes/buttermilk-scones-recipe.html

http://allrecipes.com/recipe/simple-scones/
http://www.food.com/recipe/simple-sweet-scones-66409

http://bakerbettie.com/make-scones-basic-scone-recipe/

http://www.foodnetwork.com/search/search-results.html?searchTerm=Scone&form=global&_charset_=UTF-8
https://www.americastestkitchen.com/search?q=Scone
http://www.americastestkitchenfeed.com/bake-it-better/2012/06/secrets-to-making-berry-scones/

http://www.food.com/recipe/dreamy-cream-scones-411594

http://www.epicurious.com/recipes/member/views/blueberry-scones-americas-test-kitchen-53056481

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http://www.olgasflavorfactory.com/breakfast/blueberry-scones/

Blueberry Scones
 
Prep time    35 mins
Cook time    20 mins
Total time    55 mins
 
Author: America's Test Kitchen
Serves: 8 scones
Ingredients

    1 stick, 8 Tablespoons butter, frozen plus 2 more Tablespoons melted
    1½ cups fresh blueberries (about 7½ ounces)
    ½ cup whole milk
    ½ cup sour cream
    2 cups all-purpose flour, plus additional for work surface
    ½ cup sugar, plus 1-2 Tablespoons for sprinkling
    2 teaspoons baking powder
    ¼ teaspoon baking soda
    ½ teaspoon table salt
    1 teaspoon grated lemon zest

Instructions

1.     It's very important that all the ingredients are very cold. I usually have a few packs of butter in the freezer, so I don't really have to think about that, but if you don't, you want to place it in the freezer at least an hour or two ahead of time.
2.     Mix the dry ingredients, flour, sugar, baking powder, baking soda and salt, and place them in the refrigerator to cool down.
3.     Mix the milk and sour cream together separately and set it aside in the refrigerator also.
4.     Wash the blueberries, dry them on a paper or cloth towel and place them in the freezer to chill also.
5.     Preheat the oven to 425 degrees. Line a rimmed baking sheet with parchment paper.
6.     When the flour has chilled for 15-30 minutes, grate the butter on a box grater into the bowl of dry ingredients, mixing the grated butter in the flour as you grate it. Work fast so that the butter doesn't start to melt. You should have separate curls of butter coated in flour.
7.     Grate the lemon zest into the flour and butter mixture. Mix.
8.     Add the milk and sour cream. Mix with a rubber spatula quickly to combine, until the dough comes together.
9.     On a well floured surface, knead the dough just enough so that it comes together.
10.     Gently roll it out into a 12 inch square. Fold it like a business letter, into thirds, using a bench scraper to help you pick up the dough.
11.     Place it on a floured plate and chill in the freezer for 5 minutes.
12.     On the same well floured surface, roll it out into a 12 inch square again.
13.     Take out the chilled blueberries and sprinkle them all over the surface of the dough, pressing them in gently so they don't roll off when you roll up the dough.
14.     Using a bench scraper to help you, roll up the dough into a log. Press it into a 12 x 4 inch log.
15.     Using the bench scraper or a sharp knife, cut the log in half and then each half diagonally into 4 triangles, to make 8 scones total.
16.     Place the scones on the prepared baking sheet.
17.     Melt the 2 additional Tablespoons of butter. Brush it on top of the scones and sprinkle the top of the scones with sugar.
18.     Bake for 18-25 minutes, until the scones are golden brown on the top and bottom.
19.     Scones can be frozen for up to 3 months. Simply defrost the baked scones, and then reheat in the oven at 350-400 degrees for about 10-15 minutes. You can also make them a day ahead of time and reheat them also so they are warm and taste just as fresh.

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http://www.justapinch.com/recipes/breakfast/breakfast-casserole/blueberry-scones.html

Ingredients
1 stick unsalted butter, frozen and grated, plus 2 tbsp. melted (do not substitute, use unsalted butter)
1 1/2 c fresh or frozen blueberries, if using frozen do not thaw
1/2 c whole milk
1/2 c sour cream
2 c all purpose flour (recipe said unbleached ap flour)
1/2 c sugar, plus 1 tbsp for tops
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 tsp grated lemon zest

Directions
Blueberry Scones direction

step 1
1
Heat oven to 425 degrees F.
Grate 8 Tbsp.(1 stick) butter on big holes of a box grater, place back in freezer.
Melt 2 Tbsp. butter and set aside.
Blueberry Scones direction

step 2
2
Wisk together milk and sour cream. Refrigerate until needed.
In mixing bowl, wisk flour, sugar, baking powder, baking soda, salt and lemon zest. Add frozen butter to flour mixture and toss with fingers until throughly coated.
Blueberry Scones direction

step 3
3
Add milk mixture to flour mixture; fold milk into flour with rubber spatula until just combined.
Transfer dough to liberly floured work surface. Dust surface of dough with flour. With floured hands, knead dough 6 to 8 times, until it holds together in a ragged ball, adding flour as needed to prevent sticking.
Blueberry Scones direction

step 4
4
Roll dough into aprox. 12" square. Fold dough in thirds, like a business letter. Lift short ends of dough and fold into thirds again, to form aprox. 4" square. Transfer to a lightly floured plate and chill in freezer 5 min.
Blueberry Scones direction step 5
5
Transfer dough to floured work surface and roll aprox. 12" square.
Sprinkle blueberries evenly over surface of dough, then press down so blueberries are slightly embedded. Roll dough (may have to use a bench scrapper or spatula to help lift dough) pressing to form a tight log, 12" X 4" rectangle. Use a sharp knife, cut rectangle crosswise into 4 equal rectangles (I would call them more like squares). Cut each rectangle (or square) diagonally to form 2 triangles and transfer to parchemnt lined baking sheet.
Blueberry Scones direction

step 6
6
Brush tops with melted butter and sprinkle tops with sugar.
Bake until tops and bottoms are brown, 18-25 minutes.
Blueberry Scones direction

step 7
7
TO MAKE AHEAD: After placing scones on baking sheet, either refrigerate or freeze.

IF REFRIGERATED: When ready to bake heat oven to 425 and follow directions in step 6.

IF FROZEN: Heat oven to 375 and follow directions in step 6 and extend baking time to 25 to 30 minutes.
Blueberry Scones direction

step 8
8
MY NOTES:
1. I used 1 cup of frozen blueberries and 1/2 c. frozen raspberries. If using frozen fruit, do not thaw.

2. I did not use the whole milk and sour cream. Instead I used 1 c. buttermilk. They still turned out great.

3. The flour I used was just All Purpose, It was not unbleached.

4. I will admitt my dough did not have much of a shaggy look to it. I suppose that could have been because I used buttermilk instead of the sour cream and whole milk. Or maybe I folded milk into flour a little more than I should have.

5. Make sure you use plenty of flour on your work surface and on top of the dough. It is a very soft and sticky dough.

6. For the sugar on buttered tops, I used Sanding Sugar. I think it made them even crunchier.

7. Next time I make these I want to try finely diced apple and raisins mixed with a little cinnamon.
Blueberry Scones direction step 9
9
Variation:
Apple Raisin Cinnamon. Follow directions above, replace blueberries with 1 c. small diced apple, 1/2 raisins, 2 tsp. brown sugar and 1/4 tsp. cinnamon. Mix together well and sprinkle on dough as indicated in step 5.

**

Simple Scones

Dough

    2 3/4 cups King Arthur Unbleached All-Purpose Flour
    1/3 cup sugar
    3/4 teaspoon salt
    1 tablespoon baking powder
    1/2 cup cold butter
    1 cup to 2 cups chopped dried fruit, chocolate or other flavored chips, nuts, or a combination, optional
    2 large eggs
    2 teaspoons vanilla extract or the flavoring of your choice
    1/2 cup to 2/3 cup half and half or milk

Topping

    2 teaspoons milk
    2 tablespoons sparkling white sugar or cinnamon sugar, optional


Directions

1) In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.

2) Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated.

3) Stir in the fruit, chips, and/or nuts, if you're using them.

4) In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and half and half or milk.

5) Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.

6) Line a baking sheet with parchment; if you don't have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan.

7) Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 5" circle (if you haven't incorporated any add-ins); or a 6" circle (if you've added fruit, nuts, etc.). The circles should be about 3/4" thick.

8) Brush each circle with milk, and sprinkle with coarse white sparkling sugar or cinnamon sugar, if desired.

9) Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges.

10) Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2" space between them, at their outer edges.

11) For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.

12) Bake the scones for 20 to 25 minutes, or until they're golden brown. When you pull one away from the others, it should look baked all the way through; the edge shouldn't look wet or unbaked.

13) Remove the scones from the oven, and cool briefly on the pan. Serve warm. When they're completely cool, wrap in plastic and store at room temperature for up to several days.
Nutrition information

Serving Size: 1 scone (63g) Servings Per Batch: 12 Amount Per Serving: Calories: 210 Calories from Fat: 80 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Cholesterol: 55mg Sodium: 320mg Total Carbohydrate: 27g Dietary Fiber: 1g Sugars: 7g Protein: 5g
**

Fresh Blueberry Scones

Scones are best eaten hot, split in half and slathered with butter.

2 cups King Arthur Unbleached All-Purpose Flour or Round Table Pastry Flour
1/2 teaspoon salt
1/4 cup granulated sugar
1 tablespoon baking powder
6 tablespoons cold butter, cut into pieces
2 large eggs, beaten
1/3 cup vanilla yogurt
1/2 teaspoon vanilla extract
1 tablespoon grated lemon zest (or 1/4 teaspoon lemon oil)
1 cup blueberries, picked over and rinsed
2 tablespoons melted butter
2 tablespoons granulated sugar

Preheat the oven to 375°F. Sift the dry ingredients together in a bowl. Add the butter and rub it into the dry ingredients with your fingers.

Stir the eggs, yogurt, vanilla extract, and lemon zest or oil together. Add to the dry ingredients and stir just until combined. Stir in the blueberries. This dough is the consistency of a wet drop-cookie dough.

Liberally flour your counter and your hands. Take the dough out of the bowl and place it on the counter. Pat it into a 1-inch-thick rectangle. Cut into 10 triangular scones. Place on a well-greased cookie sheet.

Brush with melted butter and sprinkle with sugar. Bake for 20 minutes, or until lightly browned and a cake tester inserted into a scone comes out dry. Cool completely on a wire rack. Yield: Ten scones.

This recipe reprinted from King Arthur Flour's Baking Sheet, Vol. III, No. 7, End of Summer 1992

http://www.kingarthurflour.com/recipes/blueberry-scones-recipe

http://www.kingarthurflour.com/recipes/fresh-blueberry-scones-recipe

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Blueberry Muffins

http://www.kingarthurflour.com/recipes/famous-department-store-blueberry-muffins-recipe

• 1/2 cup (8 tablespoons) butter
• 1 cup sugar
• 2 large eggs
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups King Arthur Unbleached All-Purpose Flour
• 1/2 cup milk
• 2 1/2 cups blueberries, fresh preferred
• 1/4 cup sugar, for topping

Nutrition information

Serving Size: 1 muffin (101g) Servings Per Batch: 12 Amount Per Serving: Calories: 260 Calories from Fat: 80 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Cholesterol: 50mg Sodium: 200mg Total Carbohydrate: 42g Dietary Fiber: 1g Sugars: 25g Protein: 4g

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