for tomorrow morning
Aug. 28th, 2019 04:14 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ljgeoffThere must have been a bumper crop of blueberries this year. I'm going to cut a bunch up and freeze them, and then make this tomorrow morning. I used to have a job as a morning baker, when the boys were small, making the soups, salads, muffins and scones for a sweet little bakery in Marquette. I love scones.
Easy Blueberry Cream Scones Published May 2018 Bon Appétit
Recipe by Claire Saffitz
Ingredients
zest of 1 lemon - use the rest of the lemon for something else
⅓ cup plus 2 Tbsp. sugar
2 cups all-purpose flour, plus more for dusting
1 cup plus 2 Tbsp. old-fashioned oats
2½ tsp. baking powder
½ tsp. kosher salt
1⅓ cups plus 1 Tbsp. chilled heavy cream
2 Tbsp. honey
1 cup frozen blueberries, preferably wild
1 large egg yolk
Steps
1. Place a rack in upper third of oven; preheat to 400°. Finely grate zest of 1 lemon with a
microplane into a large bowl. Add ⅓ cup sugar and massage with your fingertips until
mixture looks like wet sand and is very fragrant. Set aside remaining lemon for another use.
2. Add 2 cups flour, 1 cup oats, 2½ tsp. baking powder, and ½ tsp. salt to bowl with sugared
zest. Whisk to combine.
3. Whisk 1⅓ cups cream and 2 Tbsp. honey in a medium bowl until combined.
4. Slowly drizzle cream mixture into flour mixture, tossing with a fork to disperse liquid and
hydrate flour. Stop mixing when you still have a few dry spots.
5. Add 1 cup blueberries and fold mixture with a rubber spatula, taking care only to mix until
blueberries are distributed throughout and you have a sticky dough. It’s okay if some of the
blueberries bleed or get broken up.
6. Dust countertop liberally with more flour and turn out dough. Pat down into a 1"-thick square,
flouring hands lightly to prevent sticking as you work.
7. Mix 1 egg yolk and remaining 1 Tbsp. cream with a pastry brush in a small bowl. Brush yolk
mixture all across surface of dough.
8. Sprinkle remaining 2 Tbsp. oats and 2 Tbsp. sugar over.
9. Using a knife or metal bench scraper, cut dough into 4 quadrants, then cut each quadrant in
half diagonally so you have 8 triangles.
10. Transfer each triangle to a large parchment-lined rimmed baking sheet, spacing evenly.
11. Bake scones on upper rack until tops are lightly golden all over and bottoms are golden
brown, 15–20 minutes. Let cool on baking sheet. Serve warm.
12. Do Ahead: Scones are best made the same day. Rewarm slightly in microwave or oven, if
needed.
From Lisa: I will squeeze the juice from the lemon and add powdered sugar to make a lemon glaze and, after the scones have cooled a bit, I'll drizzle with the glaze.
Easy Blueberry Cream Scones Published May 2018 Bon Appétit
Recipe by Claire Saffitz
Ingredients
zest of 1 lemon - use the rest of the lemon for something else
⅓ cup plus 2 Tbsp. sugar
2 cups all-purpose flour, plus more for dusting
1 cup plus 2 Tbsp. old-fashioned oats
2½ tsp. baking powder
½ tsp. kosher salt
1⅓ cups plus 1 Tbsp. chilled heavy cream
2 Tbsp. honey
1 cup frozen blueberries, preferably wild
1 large egg yolk
Steps
1. Place a rack in upper third of oven; preheat to 400°. Finely grate zest of 1 lemon with a
microplane into a large bowl. Add ⅓ cup sugar and massage with your fingertips until
mixture looks like wet sand and is very fragrant. Set aside remaining lemon for another use.
2. Add 2 cups flour, 1 cup oats, 2½ tsp. baking powder, and ½ tsp. salt to bowl with sugared
zest. Whisk to combine.
3. Whisk 1⅓ cups cream and 2 Tbsp. honey in a medium bowl until combined.
4. Slowly drizzle cream mixture into flour mixture, tossing with a fork to disperse liquid and
hydrate flour. Stop mixing when you still have a few dry spots.
5. Add 1 cup blueberries and fold mixture with a rubber spatula, taking care only to mix until
blueberries are distributed throughout and you have a sticky dough. It’s okay if some of the
blueberries bleed or get broken up.
6. Dust countertop liberally with more flour and turn out dough. Pat down into a 1"-thick square,
flouring hands lightly to prevent sticking as you work.
7. Mix 1 egg yolk and remaining 1 Tbsp. cream with a pastry brush in a small bowl. Brush yolk
mixture all across surface of dough.
8. Sprinkle remaining 2 Tbsp. oats and 2 Tbsp. sugar over.
9. Using a knife or metal bench scraper, cut dough into 4 quadrants, then cut each quadrant in
half diagonally so you have 8 triangles.
10. Transfer each triangle to a large parchment-lined rimmed baking sheet, spacing evenly.
11. Bake scones on upper rack until tops are lightly golden all over and bottoms are golden
brown, 15–20 minutes. Let cool on baking sheet. Serve warm.
12. Do Ahead: Scones are best made the same day. Rewarm slightly in microwave or oven, if
needed.
From Lisa: I will squeeze the juice from the lemon and add powdered sugar to make a lemon glaze and, after the scones have cooled a bit, I'll drizzle with the glaze.