I finally break the absentia of not borrowing any single cookbook for the last six months by borrowing this “Your Time to Bake” by Robert L. Blakeslee. And yes, I recommend this book for a novice baker (like me) – the tips, step-by-step pictures, and acknowledgement for every single details and terms are really helpful..!
I chose to make this Blueberry Scones because: 1) I have all the ingredients. 2) It’s easy to make! 3) Kinda healthy with all the purplish 😉
Yield: 12 scones
- 2 cups All-Purpose Flour
- 1/3 cup granulated sugar
- 2 tsp baking powder
- 6 tbsp cold butter, cut into small pieces (if use unsalted butter, add 1/2 tsp of salt)
- 1/2 cup cream (I use sour cream, but can use plain yogurt as well)
- 1 large egg
- 1 tsp vanilla extract
- 1 cup blueberries, fresh or frozen (if using fresh, place in the freezer for 45 minutes before using)
- 1/4 cup milk
- In a bowl, combine the flour, sugar, baking powder (and salt); cut in butter until mixture resembles coarse crumbs. Add egg and 1/2 cup sour cream and mix just until moistened. Turn onto a lightly floured surface; gently knead in the blueberries.
- Rub a little flour on a rolling pin, and roll out the dough into a 12-inch square about 1/2 inch thick. Cut the dough into 12 squares with a very sharp knife. Make sure to cut all the way through the dough. Next cut each square diagonally in half to form triangles.
- Place the scones on a cookie sheet lined with parchment paper (or reusable cookie sheet liner). Leaving about an inch of space between them. Brush the tops with milk.
- Bake in a preheated oven at 400°F for 20-25 minutes or until tops are golden brown. Serve warm.
The scones are good for breakfast or tea time snack 🙂