Blueberry Scones

Get out your tea cozy! It's time for another regular installment of tea biscuits. These are very impressive looking and will rival those coffee shop display scones you eye every morning!

Blueberry Scones
Taken from The America's Test Kitchen 2001-2011 Cookbook.

Ingredients:

10 TBSP unsalted butter frozen
1 1/2 cups fresh blueberries (can substitute for frozen or use equal amounts of raspberries, blackberries, or strawberries)
1/2 cup whole milk
1/2 cup sour cream
2 cups unbleached flour, plus extra for work surface
1/2 cup sugar, plus about a tsp for sprinkling later
2 tsp baking powder
1/2 tsp salt
1 tsp grated lemon zest

It may seem like a long process when you look at the directions, but it's not.  Lots of detail is included so you can follow the exact steps to produce amazing scones!

Directions:

Adjust oven rack to middle position and preheat oven to 425.
Place 8 TBSP of butter in freezer until needed. Melt 2 TBSP of butter and set aside.

Whisk the milk and sour cream together in a medium bowl; refrigerate until needed.Whisk flour, 1/2 cup of sugar, baking powder, salt, baking soda, and lemon zest in medium bowl. Add frozen butter to flour mixture and toss with fingers until the butter is thoroughly coated.

Add milk mixture to flour mixture; fold with a rubber spatula until just combined. Using the spatula, transfer dough to liberally floured work surface. With floured hands, kneading the dough six to eight times until it just holds together in a ragged ball, adding flour as need to prevent sticking.

Roll the dough into an approximate 12 inch square. Fold the dough into thirds like you would a business letter. Lift the short ends of the dough and fold into thirds again to form an approximate 4 inch square. Transfer the dough to a plate lightly dusted with flour and chill in the freezer for five minutes.

Transfer dough to floured work surface and roll into 12 inch square again. Sprinkle blueberries (or whatever you are using) over the surface of the dough, then press down so they are slightly embedded.  Roll the dough pressing to for a tight log.  Lay the log seam side down, and press into a 12 by 4 inch rectangle.  Using a sharp knife, cut the rectangle crosswise into four equal rectangles.  Cut each rectangle diagonally to form two triangles and transfer to parchment-lined baking sheet.

Brush the tops with the melted butter and sprinkle the remaining tsp of sugar on top. Bake until the tops and bottoms are golden brown, 18-25 minutes. Transfer to wire rack and cool for 10 minute (whatever you are able) before serving.

Delicious for  breakfast :)

Buttermilk Tea Biscuits

Tea Time!

Whether you’re donning your favorite fascinator at high tea, letting a pot of tea steep on your stove, or sharing a cup with a friend, tea biscuits are trending!  You will see more than one type of biscuit on this website I promise you.  Today’s recipe is Buttermilk Tea Biscuits and is adapted from “America’s Test Kitchen Light & Healthy 2010”. 

It depends on your preference to what size biscuit cutter (or end of a round glass) you use.  I made mine a little small so I could get approximately 16. 

Serve with your favorite jam or jelly.

Buttermilk Tea Biscuits 

Ingredients:

 3 cups unbleached all-purpose flour

1 TBSP sugar

1 TBSP baking powder

3/4 tsp salt

1/2 tsp baking soda

4 TBSP unsalted butter, cut into 1/2 inch pieces and frozen for 1 hour

3 TBSP low-fat cream cheese, cut into 1/2 inch pieces and frozen for 1 hour

1 1/4 cup low-fat buttermilk

Directions:

Adjust oven rack to middle position and preheat oven to 450 degrees. Line baking sheet with parchment paper and set aside.

Pulse the flour, sugar, baking powder, salt, and baking soda together in a food processor to combine.  I used my mixer (stand alone or hand held are fine).

Scatter the butter and cream cheese over the top and continue to pulse until the mixture resembles coarse meal, about 15 pulses. I've also grated the frozen chunks and mixed it in that way if it is not mixing properly.

Transfer mixture to a large bowl. Stir in the buttermilk with a rubber spatula until the dough comes together.

Turn out the dough onto a lightly floured counter. Knead the dough gently until smooth, 8-10 times.  Pat the dough into a 9-inch circle, about 3/4 inch thick.

Using a floured 2 1/2 inch biscuit cutter (or the end of a small glass) stamp out biscuits. Take "leftover" pieces of dough and knead and cut out the remaining biscuits.

Amazing! And looks a little extra fancy.

Bake until biscuits begin to rise, about 5 minutes, then rotate the baking sheet and reduce the oven temperature to 400 degrees. Continue to bake until golden brown, 12-15 minutes longer.  Don't underbake biscuits as they will taste gummy. Transfer baked biscuits to wire rack to cool.

Biscuits can be stored in airtight container at room temperature up to three days.

Serving Options:

 1. Serve plain 

2. Serve with jam

3. Serve sliced with Mediterranean vanilla yogurt spread and topped with blackberries (or whatever fresh fruit is available) 

*** My favorite ***