First a quick update to a favorite recipe. My buttermilk blueberry scones were a big hit, but my wife wanted more. Specifically, she wanted cream cheese. So with my daughter and son-in-law visiting, a modification was needed. And just enough changes that it is easier just to do a new post and recipe link.
The cream cheese needed to melt in globs so about an hour before hand I cut the cream cheese into small cubes and froze them. I added this along with the blueberries. The dough needed to be softer to form around all the goodies, so the buttermilk needed to be increased to 3/4 cup.
Notes: Still a much lighter texture than most scones.
Time 30 minutes total
Tools: nothing special
1 1/2 C All-purpose flour
1/2 C Whole wheat flour
3 T sugar
2 1/2 t baking powder
1/4 t baking soda
3/4 t salt
4 oz unsalted butter
1 C blueberries
4 oz cream cheese cut into 1/4 to 1/2 inch cubes and frozen
1 large egg
3/4 C buttermilk
1/2 t vanilla
1) At least one hour before prep. Cut cream cheese into small 1/4-1/2 inch cubes and freeze.
2) Preheat over to 375 convection. Cover large baking sheet with parchment paper or a baking mat.
3) Mix flour, sugar, baking powder and soda, and salt in large mixing bowl. Mix well.
4) Mince butter into very small pieces and then “cut in” to the dry mixture. I use a large fork.
5) Mix in blueberries and frozen cream cheese.
6) In a separate bowl, whisk together egg, vanilla, and buttermilk.
7) Mix the wet into the dry and incorporate as much flour as possible by lightly mixing.
8) When all but a little of the flour is incorporated, turn onto a lightly floured surface and gently knead a few times to absorb the remaining flour.
9) Pat into a 1-inch thick disk and cut like a pie into eight pieces. Place on a baking sheet covered with parchment paper.
10) Whip the second egg for an egg wash and brush each scone and then sprinkle with sugar.
11) Bake until golden brown. About 20 minutes. Remove and cool on wire rack.
August 13, 2016