It’s been a few weeks since my last post but finally I had a afternoon free to put one together. Today’s post is all about Scones.
There is a coffee shop in Hollywood that sells a beautiful scone. The coffee shop is Rise and Grind. Now their baked goods come from elsewhere and I have to say that whoever is baking for them is doing a fine job.
What I love about this scone is the use of butter streusel - while all streusels have butter in them - butter streusel has no spices added to it. It’s flavor is simple and so delicious.
I encourage you to try these scones - if you don’t like blueberries you can use whatever type of dried fruit you like or chocolate chips or leave them plain and serve them with a delicious jam. The citrus zest can also be changed or left out - it’s a great master recipe. I am starting my next baking book which will follow this format.
I want to give you, my bakers, solid technique and great formulas so you can be as creative as you want.
Happy Baking! Colette
Equipment: Stand mixer fitter with the paddle attachment or if mixing by hand: medium sized bowl and bowl scraper or pastry blender.
4 ounces all purpose flour
4 ounces granulated sugar
4 ounces butter, chilled and cubed
1 teaspoon vanilla extract
In the bowl of the stand mixer fitted with the paddle attachment, sift together flour, sugar. If mixing by hand, sift into medium sized mixing bowl. Add butter and vanilla.
Mix on low speed until the butter cuts in completely and the mixer is crumbly with no visible bits of raw butter showing. BY hand cut in the butter with a bowl scraper until it is mostly cut in and then mix with the last bit in with your hands, rubbing the mixture between your fingers.
Arrange streusel in a single layer on a small baking sheet and chill or freeze for 15 minutes. Any leftovers will keep in the freezer for 1-2 months. I put mine in a zip loc bag, label and date.
Streusel keeps for 1-2 weeks in the refrigerator and can be frozen for months
Equipment: Stand mixer fitted with the paddle attachment or large bowl if mixing by hand. Bowl scraper, pastry brush, rolling pin, ruler
Components: Scones, butter streusel and flat icing
9 ounces (255g) all purpose flour
2 ounces (57g) granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
3.75 ounces (106g) cold, cubed unsalted butter
4 ounces (113g) milk plus a little extra for brushing
1 teaspoon vanilla extract
4 ounces blueberries (113g)
Zest of one lemon (optional)
Extra flour for sprinkling
Sift together flour, sugar, baking powder and salt in the bowl of a stand mixer fitted with the paddle attachment. Or in a large bowl.
Add cold butter and mix on low speed - letting the mixer cut in the butter. Stop when the butter pieces are the size of corn flakes. By Hand: Cut in butter with a bowl scraper or pastry blender until the butter is the size of corn flakes.
Add the milk and vanilla extract. Mix on low speed until the dough roughly comes together. By hand: Add the milk and mix (the bowl scraper works well for this) until the dough roughly comes together in the center of the bowl.
Dump the dough out onto the work surface.
Bring the dough together with a bowl scraper, folding the edges toward the center. Fold the dough over on itself too,
Roll the dough to smooth the top and coax it into a 3 x 12” rectangle.
Cut the dough into squares at 3” and then cut the squares in half
Place on parchment lined baking sheet and refrigerate for 10-15 minutes. This can be done the night before but make sure the scones are covered.
Preheat the oven to 375 degrees.
Brush with milk and top with butter streusel. Bake for 15-17 minutes until they are golden and a cake tester inserted in the center of the scones comes out clean and they are golden brown.