we have a lot to say
Ok, it’s been a little more than a day or so, but life’s been busy. Here’s the recipe. And pictures. And maybe a healthy dose of snark. We’ll see about the snark.
I’ve now made these twice. And will probably make them again soon. Toddly and husband loved them, so the first batch didn’t last long. The first time, I made the recipe exactly as written, in hopes of duplicating the lovely blueberry scones from Starbucks. The second time, I made some changes. I think my changes were for the best, so I’ll note them in brackets.
Starbucks Blueberry Scones
Preheat oven to 375 degrees
Large baking sheet with silpat or lined with parchment paper. (I used my baking stone the first time, naked. The second time I used my silpat on the baking stone. I’d use the silpat again, to help with mess and because it’s cool to use a silpat).
2 Cups all-purpose flour
2 tsp baking powder (I increased to 3 tsp – i like the baking powder tang, and was hoping to get a little more leavening. Next time, i may increase to 3.5 or 4 tsp)
1 Tbsp vanilla extract
1/2 tsp sea salt
6 Tbsp sugar
1/2 cup ice cold butter
1/2 cup ice cold whipping cream
1 pint of fresh blueberries (way too many! the first time i used the full pint. 2nd time, I used 1/2 – 1/3 of a pint and it was much better, and much more authentic to the Starbucks version.)
For the topping
1 egg beaten
1 Tbsp whipping cream
Sugar – large crystals
Preheat oven to 375.
Cut butter into cubes and refrigerate until ready to use.
Sift the flour, salt, baking powder and sugar into a large bowl.
Cut the butter into the flour mixture with pastry blender until resembles coarse meal
In a smaller bowl whisk the egg, cream and vanilla – add to the dry mixture mixing with a fork, and stir until just combined – do not over mix!
Stir in fresh blueberries.
Pour the dough mix onto a lightly floured board and pat into a 7 inch 1 to 1 1/2 inch high disk. Cut into in half then quarters and then in eights as evenly as possible.
Place the scones on a baking sheet with silpat or parchment paper – this ensures even browning on the bottom.
In a new bowl, the whisk together the wet topping ingredients (1 egg, 1 Tbsp cream).
Using a pastry brush (or as it’s known at my house, the tickey-doo), brush the tops of the scones with the cream-egg mixture then sprinkle generously with the sugar.
Bake at 375 degrees for 17 minutes and no longer! This will ensure a moister scone than normally expected. (I think i’d cook it another minute or two next time…. the centre felt a little gooey when warm, but firmed up ok as they cooled).
**Mel’s note: I had these scones and they rock. I’m also finishing this post for Shawna because life got in the way. For a long time. Sometimes that’s just how we roll.