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Monday, January 5, 2009

Bling bling scones

Growing up in New Zealand I enjoyed afternoon teatime with cucumber sandwiches and english scones with my cup of tea. Here, unless you make it yourself english scones are not heard of. So what does a girl do but try to find a good American scone recipe since I can't seem to find an english scone that I like. I don't really have an issue with american scones but that they are on the drier side and like everything not homemade, you never can tell what's inside.


So, I flipped through my "bread bible" book and found a scone recipe that didn't require me dragging my post-Christmas body to the grocery store. I made half with chocolate chips and half with blackberries. Have you guys noticed the price of blackberries?????? So although they are not million dollar berries, they are quite expensive for the number of berries you get. Aside from the price they were delicious but this is the last fattening recipe that I will be gobbling down myself. I'm going to try to bake healtheir in 2009!!!!!
FLAKEY SCONES - The Bread Bible
Rose Levy Beranbaum


Unsalted butter, cold - 1 C
All purpose unbleached flour - 4.5 C
Sugar - 1/2 C
Baking powder - 2ts
Baking soda - 1/2 ts
salt - 1/4 ts
heavy cream - 2 C
currants (I used chocolate chips and blackberries) - 1 C

  1. Cut butter into 1 in cubes and place in freezer for 10 minutes
  2. Whisk together flour, sugar, baking powder, baking soda and salt. Add butter with fingertips until size of small walnuts. Stir in cream to just moisten flour into large clumps. Stir in chocolate chips and knead together. (For blackberries I added them when I shaped the dough)
  3. Preheat oven to 400 degrees F 30 minutes prior to baking and have baking stone inside oven as it preheats.
  4. Flour top of dough and counter lightly and roll out into rectangle 1 in thick. I added a few blackberries on the dough now. Then fold dough like you would croissant dough. (Fold right side to the center and then the left side ontop) Repeat 2 more times adding blackberries everytime you roll out dough.
  5. Cut the dough into triangles and place onto parchment time baking stone and bake for 15-20 minutes until edges begin to brown and tops are golden brown and firm enough when pressed lightly with a finger. Let cool.


8 comments:

Rosa's Yummy Yums said...

They look fantastic! A real treat!

Cheers,

Rosa

Heather said...

mmmm. those look so yummy!! i love a scone... anytime, anywhere :)

Munted kowhai said...

you should make crumpets val! they're so so good!

Cynthia said...

I am definitely going to try your scones! Love the bling bling (lol)

The Caked Crusader said...

There are times when only a scone will do! These look great

jesse said...

Your scones are fabulous! And yeah, yesterday I went to the farmers market at Oxford and the price of blackberries made me go @_@! They're bling alright...

charinthecity said...

I love the scones with sultanas in them... very tasty cooked on a gridle!

Desmone007 said...

Oh they look so good...I'm hungry now!
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