Saturday, February 25, 2012

Starbuck's Blueberry Scones

Preheat oven to 375 degrees
Large baking sheet with silpat or lined with parchment paper

2 Cups all-purpose flour
2 tsp baking powder
1 egg
1 Tbsp vanilla extract
1/2 tsp sea salt
6 Tbsp fine baker's sugar
1/2 cup ice cold butter
1/2 cup ice cold whipping cream
1 pint of fresh blueberries

For the topping:
1 egg beaten
1 Tbsp whipping cream
Wilton's Sugar - large crystals

Cut butter into cubes and refrigerate until ready to use.

Sift the flour, salt, baking powder and sugar into a large bowl. Cut the butter into the flour mixture with pastry blender until resembles coarse meal

In a smaller bowl whisk the egg, cream and vanilla - add to the dry mixture mixing with a fork, and stir until just combined - do not over mix!

Stir in fresh blueberries.

Pour the dough mix onto a lightly floured board and pat into a 7 inch 1 to 1 1/2 inch high disk. Cut into in half then quarters and then in eights as evenly as possible.

Place the scones on a baking sheet with silpat or parchment paper - this ensures even browning on the bottom

Mix 1 egg with the 1 Tbsp of cream and brush the tops with the cream-egg mixture then sprinkle generously with the sugar crystals.

Bake at 375 degrees for 17 minutes and no longer. This will ensure a moister scone than normally expected.

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