Thursday, July 2, 2015

Bake It - Red, White, and Blueberry Scones



I used to love to cook all the time, but after having two kids, it has become more difficult and more of a chore to cook dinner every day. But one thing that I manage to do almost everyday is cook breakfast. Whether it is muffins, waffles, breakfast tacos, or scones, for some reason it is less stressful and I enjoy it more. This past weekend was no exception. I used my base scone recipe to create these red, white, and blueberry scones and they were SO good. I seriously ate 4 of them. And then I felt guilty.... But I am a bread and pastry girl. I will take a croissant over a bowl of ice cream or bar of chocolate any day.





These scones have fresh strawberries mixed in and are served with a warm blueberry sauce and could not be more easy to make.


For the Scones (adapted from Martha Stewart Raspberry Scones):



  • 2 1/2 cups all-purpose flour, plus more for work surface
  • 1/3 cup sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon coarse salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1 TBSP apple cider vinegar then whole milk to fill 3/4 of a cup or 3/4 cup buttermilk
  • 1 large egg yolk
  • 1 1/2 cups fresh Strawberries sliced
  • 1 TBSP sugar for dusting on the tops
Preheat oven to 400F. In a food processor, add the dry ingredients and pulse them together quickly. Then add the cold cut up butter and pulse until small pea size pieces of butter form (about five 2-3 second pulses). Turn the food processor to on and quickly pour the egg/milk/cider vinegar mixture into the feed tube, then turn it off and pulse a few times until just combined. 

Turn out the dough onto a floured work surface pour the strawberries on top and press dough and berries together in a semi folding manner until the berries are worked in. Gather and pat dough into a 1-inch-thick square and cut (pizza style) into 8 pieces. Place the pieces, about 2 inches apart on your baking sheet, sprinkle on the 1 TBSP of sugar and bake for 15-18 minutes until just golden.  
 


 
For the Blueberry Sauce:

  • 1 cup fresh or frozen blueberries (I used frozen organic blueberries)
  • 1/2 cup blueberry jam
On the stove top, warm the jam and blueberries until the jam just starts to simmer. Remove from the heat and use a spoon to smash a few of the berries. Serve alongside the warm scones.



    I love how the warmed jam gets absorbed into the fresh scones. It adds some nice moisture and sweetness to the scones and berries go very well together. All in all one of my favorite carb-y breakfasts and the perfect way to celebrate the morning of the Fourth of July.

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