blueberry oat scones
A couple weeks ago ... post fridge death 2012 ... I was gifted some amazing goods by my friend Asti and her mom. And by goods, I mean wonderful dairy products courtesy of some cute Jersey cows in Vermont. For about 10 days, I was using whole milk ... yes, whole ... in my coffee and morning cereal. I have been a "skim milk person" for years and let me tell you, switch it up a bit folks. Throw some whole milk at your coffee and it'll change your life.
Beyond whole milk, skyr yogurt, and some amazing horseradish cheese spread .... I was also gifted some buttermilk. I wasn't totally sure what to do with the buttermilk. I thought about breading some chicken or onion rings. I thought about whipping up a batch of Irish Soda Bread - but I only do that in March. So I settled on some blueberry scones and went to work.
I was originally intrigued by the fact that this original recipe suggested you use the food processor to blend the butter with the dry ingredients. Well, folks. Sometimes you should just stick with what you know. And I know that my KitchenAid Stand mixer loves me and .... is larger than my food processor. End result = food processor fail.
So. I whipped up a batch of these bad boys on a really exciting Thursday night (yep, I'm wild) and then proceeded to dole them out to loved ones. I pretty quickly wrapped up a few of these suckers and brought them to Asti as a thank you.
(Step 1) Combine flour, sugar, baking powder, baking soda, kosher salt in a bowl.
(Step 2) Add butter in little chunks to the mixture. I essentially just kept the stand mixer on while I slowly added in the butter in little cubes.
(Step 3) Blend in oats and blueberries ... gently. Breaking your blueberries is slightly inevitable, but let's be gentle folks.
(Step 4) Add in buttermilk and vanilla extract. And... well, blend it.
(Step 5) If you are feeling dedicated, go ahead and roll out the dough a bit (you'll need to add a little flour) and cut the dough into shapes desired. I wasn't. So, I just did some gently "dropped" scones with my ice cream scoop. Yep, another use for the ice cream scoop beyond ice cream and meatballs and cookies.
(Step 6) Sprinkle each of your scones with some additional oats and granulated sugar.
(Step 7) Bake for 15 minutes at 350F on parchment cookie sheets.
Recipe adapted from this one in Bon Appetit
Shopping List
3 cups all purpose flour
1/3 cup (packed) golden brown sugar
1 tablespoon plus 1 teaspoon baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon coarse kosher salt
11 tablespoons (1 stick plus 3 tablespoons) chilled unsalted butter, cut into 1/2-inch cubes
1 cup plus 3 tablespoons old-fashioned oats
1 cup fresh or frozen blueberries
1 3/4 cups buttermilk
1 teaspoon vanilla extract
No comments
Post a Comment