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Saturday, June 2, 2012

Blueberry Muffin Scones

This is not my normal scone recipe but I was short half a container of sour cream last night when baking for the market.  (I also ran out of enough flour, which has never happened before, to make cinnamon rolls which is why we ended up with muffins...after 10pm here I'm out of luck for running to the store to get ingredients so I had to make do).  Luckily I had about half a container of Greek yogurt though.  And since we use those pretty interchangeably in our own food I figured it wouldn't hurt.

The only absolutely set in stone scone recipe I use is for our Blue Cheese Green Onion & Grit Scones and I'm not sure I'll ever, ever give that one away....unless I write a cookbook.  (I usually refer to these as "Deep South Scones" but it's not nearly as descriptive as the name I just listed so I don't think the name has stuck yet.  But if I write that cookbook...)  All others depend on whatever dried fruit, fresh fruit, nuts, spices, etc. sound good to me when I'm making them up either Friday evening or early Saturday morning.

The only bad thing about this method is that I hardly ever write down what I add in the scones.  Or I forget I even made a particular flavor.  And then someone asks me months later about it because it was their favorite and I have no idea how to re-create it.  And it is such a compliment they asked for them and I end up feeling horrible I can't remember. So I am going to try to start writing these down a little better. I'm much better at just cooking on the fly rather than documenting and writing technical recipes as I go. (Which is why at the market it's always a good idea to go ahead and try something because it may be the only opportunity you get!)

Anyway, I did write it down last night.  And I'm so glad I did because I ended up loving these scones.  I was going to call them "Blueberry Citrus Zest Almond" Scones but they ended up tasting just like a blueberry muffin but with the crunchy crust of a scone.  Heaven.

For this recipe, you can use your food processor.  Or if you don't have one, just mix it up by hand-it's good for your arms.

Blueberry Muffin Scones:

Step #1:  Add following ingredients together in bowl/food processor and pulse until almonds are chopped well.
4 Cups of flour (whole wheat, all purpose or a mix)
2 Tbsp baking powder
2 tsp sea salt
3 Tbsp milled flax seed
1/4 cup whole almonds


Step #2:  Add these ingredients to dry mixture and pulse very briefly-just to distribute everything
8 oz. Greek yogurt
8 oz. sour cream
Zest of 1 lemon
Zest of 1 orange
Sprinkle of cinnamon
Sprinkle of nutmeg
1/4 tsp pure almond extract
1/2 tsp pure vanilla extract
1/4 cup evaporated cane juice (or sugar or raw sugar)


Step #3:  Add melted butter to mixture and pulse until a dough forms.
1 cup melted butter




Step #4:  Dump out dough into a large bowl.  Sprinkle a little flour on top and add 1 1/2 cups blueberries on top of flour-give them a quick mix to coat the berries.  Then really get those berries mixed in...you kind of knead them in with the dough.


Step #5:  Divide dough in half.  Place each half on a parchment paper lined baking sheet.  Shape each half into a disk about 1/2-1" thick.  Cut across circle 4 times to make 8 triangle/scones.  Repeat with other half of dough.

Step #6:  Arrange individual scones on the tray and sprinkle with raw sugar.  (*In this picture they are just on the pan with spray...only because I had run out of parchment paper (and flour).) 


Step #7:  Bake 15-18 minutes* in preheated 425 oven.  (I usually rotate them about the  8 minute mark so that they bake evenly by turning the pan and changing position on rack.).

Step #8:  Eat warm with really, really good butter and really, really good coffee.


Do Ahead Notes:  Scones are the perfect food to freeze then throw in the oven to toast for breakfast.  You can also make up the dough and cut the scones ahead of time.  Freeze them on the pan (once frozen you can put them in a bag) and then just let semi-thaw and bake when you need them. 

So if you missed these at the market this morning (we sold out by 10:30!) you can make yourself a batch of them in the meantime!  Thanks so much to everyone who came out to see us this morning!

What is your favorite scones we've made so far?  (I just might try to recreate the recipe...)