When you aren’t afraid to bake with some butter, but you also want a recipe that doesn’t require serious baking skills–but still tastes fancy bakery delicious–these scones will do the trick. This recipe is adapted from one posted in the NY Times, as provided by Joanne Cheng of Flour Bakery + Cafe in Boston, a place I’ve never been but truly hope to visit some day.
Makes 8 large scones
Here’s what you need:
For the scones:
2 2/3 cups flour [Note: the recipe called for 1 cup all purpose flour and the rest whole wheat, but I didn’t have much whole wheat, so I did 1/2 cup whole wheat flour, 1/4 cup cornmeal, and the rest all purpose]
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 sticks cold butter (3/4 cup), cut into 1/2 inch cubes
1/2 cup sour cream (room temperature, or at least taken out of the fridge a little while before added to the recipe)
1/2 cup maple syrup
1/3 cup buttermilk (room temperature, or at least taken out of the fridge a little while before added to the recipe)
1 egg yolk (room temperature, or at least taken out of the fridge a little while before added to the recipe)
1 cup fresh blueberries
For the glaze:
1/2 cup powdered sugar
3-5 tablespoons maple syrup
Here’s what you do:
1. In a standing mixer fitted with the paddle attachment, briefly mix the flours, baking powder, baking soda, and salt, on low speed. Then, add half the butter on medium speed until fully mixed, about 2-3 minutes.
2. Add the remaining butter to the bowl. Pulse 3-4 times to mix the pieces into the dough while keeping them whole.
3. In a medium bowl, whisk together the sour cream, maple syrup, buttermilk and egg yolk. Then stir in the blueberries.
4. With the mixer on low, pour the blueberry mixture into the flour mixture and allow to paddle for about 10 seconds to incorporate. Then, turn off the mixer and mix the rest with your hands, until all the loose flour is mixed in. Make the dough into a ball, wrap it tightly with plastic wrap, and refrigerate at least 1 hour, and up to one day.
5. Heat the oven to 350 degrees and line a baking sheet with parchment paper.
6. Using a half-cup measuring cup, or an ice cream scoop, or a ladle, scoop the dough into eight domes, and place about 1/2 an inch apart on the baking sheet.
7. Bake the scones 35-45 minutes, turning halfway through, until they are golden brown and firm to the touch.
8. While the scones are baking, make the glaze. Add the maple syrup to the powdered sugar, one teaspoon at a time, ensuring that the glaze stays thick but spreadable.
9. When the scones are done baking, remove from the oven, and spread the glaze evenly over the 8 scones while they are still warm. Allow to cool about 30 minutes.