Roopa
Scones are nice to make when I’m low on time, as they’re pretty simple and don’t involve any obscure ingredients, so I usually have everything on hand. This is the recipe from the Duchess bakery in Edmonton, but it’s a keeper so I always come back to it.
BLUEBERRY SCONES
INGREDIENTS
- 340 g pastry flour
- 1.5 tsp. baking powder*
- 0.5 tsp. baking soda*
- 3 tbsp. sugar
- 0.5 tsp. salt
- 130 g cold unsalted butter, cubed
- 120 g + 1 tbsp buttermilk*
- 75 g frozen blueberries
DIRECTIONS
- Preheat the oven to 375 degrees F, and line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
- Add the butter to the dry ingredients, and use your hands to mix the butter into the flour until they are ~ pea sized.
- Make a well in the centre and pour half of your buttermilk in. Mix the dry ingredients into the wet by pushing in from the sides, like you are tossing a salad with your hands. Gently rub the mixture as you go. Continue until you have used the remaining buttermilk. If there are still dry bits at the bottom, add an additional tbsp of buttermilk.
- Working quickly, gently incorporate the berries and chocolate.
- Pack the mixture into the bottom of the bowl, then turn it out onto a floured surface. Press the dough into a large circle, and cut out 6 scones using either a round pastry cutter or a knife.
- Bake for 20-30 minutes, or until the sides begin turning golden brown
Notes:
- I used 1.25 tsp. baking powder and 0.25 tsp. baking soda to adjust for SLC altitude
- To account for altitude/dryness I always add some extra liquid
- I made an icing sugar + water glaze on top
Chateau Gateau 