These were terrifying to make at first. That’s why I never ventured into the biscuit/scone realm until recently. I tried them at Afternoon Tea once at Westminster Abbey and as you guessed correctly, they were life changing! The rich, buttery flavor matched so well with the jam and clotted cream. But I’m not a fan of the latter, which is why I incorporated blueberries into this pack! Maybe I’ll try putting some jam on them the next time I make these little snacks.
I come from 3 generations of bakers and chefs and each have their own specialty. My grandma used to sell her Castella cakes (still learning how to make that here unfortunately!) while my uncle is known for his naturally leavened bread and these: scones. While I was up visiting the bay for my cousin’s graduation we had a heated conversation about this. Yeah, scones. Apparently there’s a technique in cutting the butter, in folding the blob of dough, in cutting them. Cream or egg washing them. Anyways, this is heavily adapted from my uncle’s recipe (reprinted with permission), except with the addition of blueberries and chocolate chips. Honestly, the dough is very forgiving and you could probably add different flavors (molasses, pumpkin, even bacon, walnuts), or whatever you’re feeling that day).
Tips and Tricks:
- You must, I repeat, make sure your that butter is cold. We’re not making biscuits here. Although that sounds a tad desirable just about now. Heh.
- The dough will look sticky and you will have to rinse your hand and sprinkle flour on your hand. Be handy and have a couple kitchen towels/paper towels at hand.
- You want to cut the butter into your dough until only bite sized pieces are showing.
- Because we’re using egg wash in this batch, it’s easy to tell if the scones are finished baking. The egg will “cook” on top of the scone dough and when you turn on the oven light, it should be quite obvious if the scones are cooked through or not.
- These may be hard to cut because of its stickiness. Use a sharp knife and clean the knife after every cut. These make 8 rectangular scones. You can of course cut them into any shape you so desire.
- They rise more if you bake them closer to each other. The sides will also be a bit more crispy, if you’re into that.
- 310g all purpose flour
- 2 very generous teaspoons baking powder
- 1/4 teaspoon baking soda
- a pinch of salt
- 62 grams sugar
- 100g butter, cubed
- 82g milk
- 92g sour cream
- 1 tablespoon honey
- 63g blueberries
- 2 generous tablespoons of chocolate chips (I used semi-sweet)
- 1 egg, 50 for dough and rest for egg wash
- Preheat your oven to 420 degrees Farenheit.
- Take cubed butter and cut it into your flour mixture (baking soda, baking powder, sea salt, sugar included) with a pastry scraper. Stop cutting when the butter is incorporated into the flour (pea – sized butter chunks is what you’re looking for).
- Add whisked milk, sour cream, honey and egg into the dry mixture.
- Use spatula to make sure ingredients are combined. Then with clean hands, go in and gently knead the dough so that it comes together. You don’t want to overdo anything here.
- Add your blueberries and chocolate chips. They complement each other well!
- Flour your work surface and you hands and dump the dough onto your work surface.
- Cut the dough into two with your pastry scraper. Put one piece on top of the other. Repeat 2 more times
- Shape dough into a rectangle and cut the scone dough into 8 equal pieces. The dough will be sticky but you can rinse your knife with hot water after every cut and make the cut thorough.
- Egg wash the pre-baked scones.
- Bake in a the 420 degree oven for about 17-20 minutes, or until you see that the tops are golden brown.
- Eat one for breakfast!