by Heena
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my 18 recipes »
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calendargirl's Testing Notes:
Expand CollapseHeena's Notes:
Expand1 large egg Ask a question about this ingredient
1/2 cup cold buttermilk Ask a question about this ingredient
1/4 cup fresh lemon juice Ask a question about this ingredient
2 tablespoons finely grated lemon zest Ask a question about this ingredient
1/2 cup fresh ricotta Ask a question about this ingredient
2 cups all purpose flour Ask a question about this ingredient
2 1/4 teaspoons baking powder Ask a question about this ingredient
1/4 teaspoon baking soda Ask a question about this ingredient
3 tablespoons sugar Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
8 tablespoons /1 stick butter, very cold Ask a question about this ingredient
1 cup blueberries Ask a question about this ingredient
1/8-1/4 cup melted butter, for brushing Ask a question about this ingredient
Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Ask a question about this stepWhisk together the egg, buttermilk, lemon juice and lemon zest in a medium bowl until they are well combined.
Ask a question about this stepAdd the ricotta and whisk it in. It is okay if a few lumps remain.
Ask a question about this stepIn another large bowl, whisk together the flour, baking powder, baking soda, sugar and salt.
Ask a question about this stepDice the cold butter into small cubes. (You can place the butter in the freezer for 15-20 mins before in order to get it very cold.) Add the butter pieces to the flour and toss with a fork just until the butter is coated with flour.
Ask a question about this stepNow using a pastry cutter or a fork, cut the butter into the flour until you have a mixture of pea-sized or slightly larger clumps of butter and flour. (The pea-size bits of butter in your dough are responsible for the flakiness of your crust – when the butter melts while baking, it creates an air pocket, which is inflated by the steam created when the liquid evaporates. Result – flaky scones. End of science lesson.)
Ask a question about this stepCreate a well in the middle of your flour mixture and add the liquid. Starting from the center, work the dry ingredients into the liquid by mixing gently with a fork until it all roughly comes together to form a wet, very sticky mixture. It is okay if there is a little flour at the bottom of your bowl. The main thing is to not overwork the dough. Gently fold in the blueberries with a rubber spatula taking care not to bruise them as far as possible.
Ask a question about this stepTurn out the dough onto a well floured space and gently and shortly knead the dough. To do this, pat it down gently and put all the flour bits that were at the bottom of your bowl on top of the dough. Lift one end of the flattened dough and fold it in half over itself. Press it down again, put any bits on top and fold again. Give the dough 3-4 turns like this and it should come together. Don't overwork the dough.
Ask a question about this stepFinally, pat the dough down into a disk, about 1/2 inch thick. Cut the dough into 8 wedges like a pie. Or cut out rounds with a cookie cutter (2.5-3 inches); don't twist the cookie cutter while cutting. (This prevents the scones from rising evenly.)
Ask a question about this stepTransfer the wedges or rounds to the baking sheet and brush with the melted butter. Bake in the preheated oven for about 15-20 mins until the tops are golden brown. Let cool on a wire rack. These are best when eaten warm from the oven with butter/jam/clotted cream à la the Famous Five.
Ask a question about this stepMine tasted great, but in terms of aesthetics, they flattened out just slightly than the scones in the picture. Does that mean I over-mixed? It also took mine around 35 minutes to turn golden on top. I don't have a light inside the oven to check on the scones without actually opening the oven, so may be too much oven door opening?
Thanks CG for testing out the recipe and your notes. I'm so glad you liked them. Thanks everyone for your kind comments - I hope you enjoy these.
Wow, I don't know how I missed these until now because I am a total scone addict and always on the lookout for new recipes. These look phenomenal, and I am saving the recipe to make as soon as I have another spare moment for baking!
I'm going to try this! Thanks
These sound amazing. Thanks for the recipe!
Selmelier works at Meadow, a shop that specializes in salt.
Mine tasted great, but in terms of aesthetics, they flattened out just slightly than the scones in the picture. Does that mean I over-mixed? It also took mine around 35 minutes to turn golden on top. I don't have a light inside the oven to check on the scones without actually opening the oven, so may be too much oven door opening?