Classes have ended, the trees are sprouting green leaves and colorful buds, and finally, finally, the weather has warmed, the sun reminding us that yes, it still does exist. There's no denying it: summer is here!
Whether you're spending the summer at home, in a new city, or on a now-calm campus, it's time to relax both body and mind after a long school year. And of course, relaxing means time to eat (and cook) more delicious food.
As a present this past Christmas, I was given one of the most beautiful cookbooks I've ever read. Huckleberry, by Zoe Nathan, is based on the items that fill the famous Santa Monica bakery of the same name, focusing on Zoe's world-famous pastries. For today's recipe, I decided to modify a Huckleberry favorite and add my own inspired twist.
Today, we'll be making Blueberry Buttermilk Scones. There is nothing better than a buttery, moist scone, and this recipe produces some of the best I've tasted. The small cubes of butter layer with the buttermilk, while the faint taste of lemon compliments that of the blueberries. On the surface, it's a simple baked good, but each bite is so much more. This is one of those rare knock-out recipes that will leave everyone dying for more. So all in all, they're pretty damn good.
Though simple, there are a few key steps to making these scones. Most importantly, you don't want to fold the butter too much into the mixture, nor work the dough too much. Moderation is the key to making a thick, flakey and decadent scone. And, like any proper baked goods from scratch, this recipe can get pretty messy. Make sure you clear a large enough space, then have at it!
The best part about these scones is that they have to sit in the freezer before being put into the oven. Though you might find this an unnecessary pain that only delays the blueberry goodness, preparing them the day before and then waking up in the morning to pop them in the oven is the ultimate treat. There is no better morning than one that involves the smell and taste of fresh, homemade scones.
Blueberry Buttermilk Scones
- 3 1/4 C of flour
- 1/2 C sugar
- 1/4 C brown sugar
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 1/4 tsp salt
- 1 C cold butter, cut into cubes
- 3/4 plus 2 tbsp cold buttermilk
- Zest from 1 lemon
- 1 1/2 C blueberries frozen
- For egg wash: 1 egg yolk, 1 tbs milk or cream, pinch of salt
- In a large bowl, combine flour, sugars, baking powder and soda and salt. Add butter and work in with your figers until pieces are pea size. Add lemon zest and buttermilk, mix lightly to distribute.
- Dump everything onto a large surface. Flatten out the dough using the palm of your hand. Gather dough back together and flatten out once more. Repeat this step 2 or 3 times. Do not overwork dough, there should still be pieces of butter within.
- Pat down dough to about a 9X12 inch slab and spread frozen blueberries on top.
- Roll the long side of dough into a long, 12 inch roll and lightly flatten top.
- Cut out 9 to 10 triangles.
- Transfer onto baking sheet, tightly wrap,and freeze for at least 2 hours, maximun 1 month.
- Preheat oven to 350.
- Remove scones from freezer, lay on ungreased baking sheet with plenty of room between. Top with egg wash and sprinkle with sugar.
- Bake for 25 minutes or until the scones are nicely browned and cooked through
- Egg wash: Combine egg yolk, milk/cream, and salt and wisk together.