This Fashion+Food post features tantalizing bite-sized blueberry vanilla scones. It's drool worthy, trust me.
See
Very Mary Kate for the sugar reference and if you're hooked for two hours straight, I'm not to blame.
Last weekend, my friend and I had ourselves a little picnic in Central Park. It's an absolute haven for me, a chance to escape from the speed of the city. I think you can tell I was pretty darn happy.
Leather duffle bag - vintage
Suede heels - vintage Philosophy di Aberta Ferreti
Dress - Urban Outfitters
Necklace - Free People
Studded leather bracelet - ChainChainChang!
Onto the edible goods!! When I grow up, I want to be the
Pioneer Woman. This lady made her living in NYC and then somehow met a cowboy and is now living on a ranch with her giant family. I think that is one great life path. The following scone recipe has been adapted from her version of vanilla bean scones.
Ignore the green onions and cheddar, they sneaked in there but they're not included in the recipe.
You're going to need flour, sugar, baking powder, salt, butter, an egg, heavy cream, vanilla extract and blueberries.
Check out my new toys! Makes me pumped!
In a large bowl, sift together flour, 2/3 cups sugar, baking powder, and salt.
Cut cold butter into pats, then use your hands to work the butter into the flour until the flour mixture resembles crumbs. COLD COLD butter is the key to perfect scones. If you're working in a sweaty summer kitchen like me, pop this butter-flour mixture into the fridge for just a few minutes while you move onto the next step.
The liquids of vanilla extract, cream, and the egg go in another bowl.
Pour the cream mixture into the flour and work the dough with your hands. Do not overwork the dough, butter pieces should be visible. Carefully fold the blueberries into the dough making sure not to burst the fruit.
Turn the dough onto a lightly floured surface and use a rolling pin or just use hands to form it into a rectangle about 1/2" to 3/4" thick. Cut into 12 equal-sized squares and cut each square diagonally into triangles as shown.
See?
Bake for about 18 minutes on a lined tray, keep an eye on it to make sure it doesn't brown. Take it out. Try to let it cool for 15 minutes. Again, the dough has to be kept cold so if you're going to bake it batches, keep the raw pieces covered in the fridge until it's their turn to be baked. Take them on a picnic.
Can you resist?
I couldn't, and burnt my hand. WORTH IT.
<3 Catherine
The following is a highly adaptable recipe. Replace the blueberries with any sweet morsels like caramel, chocolate chips or another fruit. Just adjust for moisture with trial and error.
Ingredients:
- 3 cups flour
- 2/3 cups sugar
- 5 teaspoons baking powder
- 1/2 teaspoon salt
- 2 sticks unsalted butter, chilled
- 1 whole egg
- 3/4 cups heavy cream
- 4 teaspoons vanilla extract
- 1 package blueberries
Directions:
1. Preheat oven to 350 degrees Fahrenheit. In a large bowl, sift together flour, 2/3 cups sugar, baking powder, and salt. Cut cold butter into pats, then use your hands to work the butter into the flour until the flour mixture resembles crumbs.
2. In another bowl, combine vanilla extract, cream, and the egg. Pour the cream mixture into the flour and work the dough with your hands. Do not overwork the dough, butter pieces should be visible. Carefully fold the blueberries into the dough making sure not to burst the fruit. Turn the dough onto a lightly floured surface and form into a rectangle about 3/4" to 1" thick. Cut into 12 equal-sized squares and cut each square diagonally into triangles.
3. Bake scones on a foil or parchment lined baking sheet for 18 minutes. Remove from oven just before browning begins. Allow scones to cool for 15 minutes on the baking sheet before moving onto a cooling rack.
