Blueberry Scones with Maple Glaze
These scones are delicious, quick, and easy. They can literally be mixed, baked, and glazed within 45 minutes -- perfect for the difficult Sunday I had this past week. I love the combination of maples and blueberry because it reminds me of a sweet blueberry pancake breakfast.
Hope you enjoy :)
Blueberry Scones with Maple Glaze
Recipe by: Adapted slightly from Tyler Florence (scones) and Recipe Girl (glaze)
Yield: 8 scones or 16 mini-scones
These scones are delicious, quick, and easy. They can literally be mixed, baked, and glazed within 45 minutes -- perfect for my crisis Sunday! I love the combination of maples and blueberry because it reminds me of a sweet blueberry pancake breakfast.
Scone Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar, plus more for sprinkling
5 tablespoons unsalted butter, cold, cut in chunks
1 cup fresh blueberries
1 cup heavy cream, plus more for brushing the scones
Maple Glaze Ingredients:
1/3 cup icing sugar
2 Tbs maple syrup
1/2 teaspoon cinnamon
Directions:
Preheat the oven to 400 degrees F and line two baking sheets with parchment paper. Sift flour, baking powder, salt, and sugar together (I usually do this on a piece of wax paper that I can then use as a chute to pour the ingredients into a bowl) and place them in the bowl of a food processor. Pulse the cold butter into the mixture 6-8 times until the mixture looks like coarse crumbs (you can do this with a pastry cutter or two knives if you don't have a food processor.) Pour the flour mixture into a bowl and fold in the blueberries gently so as not to break them. Make a well in the center of this mixture, add the heavy cream, and slowly work the flour and cream together to form a dough, being careful not to overmix.
Lightly flour a surface and press the dough out (careful not to handle it too much; the butter should stay in tiny, cold pieces) into a long, skinny rectangle: about 12 inches by 3 inches. Cut the rectangle in half and in half again so that you have a row of 4 3-inch squares. Cut each square in half diagonally to form your scones (you can cut them in half on the other diagonal, too, if you want mini-scones.) Place the scones on the prepared baking sheets, brush on heavy cream, sprinkle with sugar, and bake for 15 to 20 minutes or until golden.
Let scones cool while you mix the glaze. Whisk icing sugar, cinnamon, and maple syrup together until smooth and drizzle over the scones. Eat immediately.
To read the story I tell to my students ALL THE TIME, see what I was originally supposed to bake last Sunday, and see more photos, please head over to Willow Bird Baking!
x-posted to food_porn, cooking, picturing_food, and bakebakebake
Hope you enjoy :)
Blueberry Scones with Maple Glaze
Recipe by: Adapted slightly from Tyler Florence (scones) and Recipe Girl (glaze)
Yield: 8 scones or 16 mini-scones
These scones are delicious, quick, and easy. They can literally be mixed, baked, and glazed within 45 minutes -- perfect for my crisis Sunday! I love the combination of maples and blueberry because it reminds me of a sweet blueberry pancake breakfast.
Scone Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar, plus more for sprinkling
5 tablespoons unsalted butter, cold, cut in chunks
1 cup fresh blueberries
1 cup heavy cream, plus more for brushing the scones
Maple Glaze Ingredients:
1/3 cup icing sugar
2 Tbs maple syrup
1/2 teaspoon cinnamon
Directions:
Preheat the oven to 400 degrees F and line two baking sheets with parchment paper. Sift flour, baking powder, salt, and sugar together (I usually do this on a piece of wax paper that I can then use as a chute to pour the ingredients into a bowl) and place them in the bowl of a food processor. Pulse the cold butter into the mixture 6-8 times until the mixture looks like coarse crumbs (you can do this with a pastry cutter or two knives if you don't have a food processor.) Pour the flour mixture into a bowl and fold in the blueberries gently so as not to break them. Make a well in the center of this mixture, add the heavy cream, and slowly work the flour and cream together to form a dough, being careful not to overmix.
Lightly flour a surface and press the dough out (careful not to handle it too much; the butter should stay in tiny, cold pieces) into a long, skinny rectangle: about 12 inches by 3 inches. Cut the rectangle in half and in half again so that you have a row of 4 3-inch squares. Cut each square in half diagonally to form your scones (you can cut them in half on the other diagonal, too, if you want mini-scones.) Place the scones on the prepared baking sheets, brush on heavy cream, sprinkle with sugar, and bake for 15 to 20 minutes or until golden.
Let scones cool while you mix the glaze. Whisk icing sugar, cinnamon, and maple syrup together until smooth and drizzle over the scones. Eat immediately.
To read the story I tell to my students ALL THE TIME, see what I was originally supposed to bake last Sunday, and see more photos, please head over to Willow Bird Baking!
x-posted to food_porn, cooking, picturing_food, and bakebakebake