Tasty Tuesday!

Blueberry Scones

   
     I hate baking. I really do. I don't know the specific reason why. I suppose there are actually a myriad of reasons. I think I find it all too labor intensive and way too messy. Also, I have access to a lot of great bakeries so if I want a delicious baked good I only have to walk a couple of blocks. Nonetheless, I woke up early last weekend craving a pastry and I already had all the ingredients so I present to you my most labor intensive recipe yet, Blueberry scones!

     Even though I don't like baking I do bake the occasional loaf of bread but I've never been satisfied with the way my loaves turn out. But, if you do decide to bake something at home you get way more for your money. I estimate that one of these scones would have easily cost $3-$4 a piece if I went to a bakery. So, if you're willing to take the time and put in the effort you can get all the scones you can handle for $5 worth of ingredients. Like I said before this is a bit labor intensive but not at all difficult. If you have a free morning, put on a pot of coffee, turn on some music, and start kneading. You'll have a blast, I promise. You'll have a blast until you have to clean your kitchen afterward at least. I hope you enjoy this recipe.

• 2 cups all purpose flour
• 1/2 cups sugar
• 2 tsp. baking powder
• 1/4 tsp. baking soda
• 1 tsp. salt
• 1 tsp. grated lemon zest
• 1/2 cup whole milk
• 1/2 cup sour cream
• 8 Tbsp. frozen butter, grated
• 1 1/4 cup frozen blueberries

1. Before you begin, make sure your butter is frozen. The butter has to be frozen or the dough will not stay together. Grate the 8 tablespoons of butter into a small bowl and keep in the freezer until you need it.
2. Mix all dry ingredients together. In a separate bowl, mix all wet ingredients together, except for butter.  
3. Fold butter into dry ingredients until butter pieces are coated then add wet ingredients.   
4. Quickly mix together until doughy (but should still be very sticky).   
5. Generously coat counter top with flour (you will need more than you think) and roll dough out into a 12 x 12 inch square. Now that you have your square, fold the dough into thirds, then fold into thirds again until you have a compact square of dough. Lightly flour a plate, place the dough on the plate, and put in the freezer for about 5 minutes.  
6. Once the dough is nice and cold, roll the dough back out to a 12 x 12 inch square. Spread the frozen blueberries in a layer on top of the square making sure to lightly press the blueberries into the dough (the blueberries should be frozen to prevent purple streaks in your dough).
7. Roll the dough (like a cinnamon roll) and lightly press down with your palm to make a flattened log. 
8. Using a very sharp knife, cut the log into fourths. Then cut each segment diagonally to make two triangles (you should have 8 triangles total when finished) and arrange on a baking sheet covered with parchment paper. The parchment isn't necessary but makes clean up a lot easier.
9. Melt 1-2 Tbsp of butter, brush on scones and sprinkle with sugar. Bake at 425 for 18-25 minutes or until golden brown. 

A bowl of grated butter

The dry ingredients

The wet ingredients

The dough after removing from the freezer and rolling it out for the second time

1 1/4 cups of frozen blueberries pressed lightly into the dough

After cutting the dough into triangles arrange scones on a baking sheet covered in parchment paper.

Throw down some cardboard and do some old-school breakdancing while you wait for the scones to bake (awesome spin move).

EAT!

Take care of yourself and each other...