My long time desire to make buttery, melt-in-my mouth scones has finally ended.
The recipe was adapted from Joy of Baking and the techniques were taken from America's Test Kitchen.
The key is use frozen butter, shredded before combining with flour for flaky layers
Remember to freeze fresh blueberries (if using fresh) or if using frozen blueberries - do not thaw before using because the blue color will leech into the dough and make the scones look like smurfs - not very attractive for a scone.
A lot of recipes called in to fold blueberries along with the dough but the Americas Test Kitchen did something differently.
- They recommended to flatten out the dough, leave it in the refrigerator for about 5 minutes before rolling them out.
- The frozen blueberries are then spread on the dough forming a log.
- First the log is cut into four pieces, then into wedges
|Some of the scones did not hold shape well due to blueberry overload :(|
|streusel topping with more butter, flour and cinnamon was totally worth it|
|Ready to go in the oven - brushed with milk & topped with streusel|
..in about 18-20 minutes, kitchen will start to smell like cinnamon-blueberry heaven.
that's when you should leave everything behind, grab yourself a cup of tea/coffee, and indulge into these scones; each layer is so flaky, cinnamon streusel compliments the mild-sweetness from blueberries and it will be very hard not to finish all eight of them..
and if you have no self control with baked goods, then I may have a perfect solution for you! Send some to your loved ones- friends and families. They will love you even more.