Thursday, June 30, 2011

Blueberry Scones with Lemon Glaze

Yum
I've said it before, I am not a baker.  I dream of being a good baker.  I strive to be a confident baker.  But there are times when I feel like something didn't go quite right.  I certainly felt that way with these scones.  This is my second attempt at making these blueberry scones.  The last batch (well I didn't post them) so you can imagine they were not that great.  So why am I posting these?  Well, they may not be "scone of the year worthy", but they tasted pretty darn good.  I'm also putting a SOS out there for all my baker friends to give me some tips on perfecting these scones.   I adapted this recipe from a Food Network recipe by Tyler Florence.  I did change a few things (probably the reason why they were not Food Network worthy) so I'm wondering if my changes made the difference.

Here are my ingredients:
He said use 2 cups all purpose flour- I exchanged it with 1 cup all purpose flour and 1 cup whole wheat flour
1 Tbs baking powder
1/2 tsp of salt
2 Tbs of sugar ( I put two Tbs of confectioners sugar- no biggy right?)
5 Tbs cold butter (I used a healthy margarine instead)
1 cup cream ( I used fat free haf and half instead)
1 cup blueberries

Now I did follow the directions.  Sift all the dry ingredients.  Done.







I mixed the cold butter into the dry ingredients until it formed a coarse texture.  Everything was going as I thought so far.






I created a well in the flour mixture, added 1 cup of milk and mixed the ingredients (but didn't over mix).  Okay after I mixed things he says it makes a batter and that it did.  Then he says empty the dough onto a flat surface and cut the scone shapes.  When did it turn from a batter into a dough?  That's where I started to panic.  I was ready to add more flour (the mistake I made last time).  So I told myself to take a deep breath and just add the blueberries.

Next I floured a surface and dumped the batter/dough to form the scones.  So, I said a little prayer dusted flour on the board and patted the top with some flour too so it wasn't a sticky mess.  Then I  gently formed a flat (too flat in my opinion) rectangle.  Then cut the "scone" shapes but the dough felt a little "fragile" to say the least.



I placed my oddly shaped scones (don't laugh) on a sprayed baking sheet and brushed them with some more half and half.  I put them into the oven for 15-20 minutes at 400 degrees and hoped for the best.




I was not happy with the color of the scones, but they had a pretty flaky texture.  They tasted pretty good with some butter, but I decide to follow through with the recipe and glaze the scones.   So I halfheartedly made the glaze (juice of half a lemon and 1/2 a cup of confectioners sugar) and took my pictures.   So here sit my sad little scones.  They do not look like the perky scones I have seen in other recipes.  So tell me, what did I do wrong?



Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

12 comments:

  1. For someone who says they're not a baker..uh...these look pretty darn awesome!

    ReplyDelete
  2. Mmmm. Blueberry scones and lemon glaze are COMfORT food. That and a cup of coffee and all is right with the world. Great post!

    ReplyDelete
  3. Okey dokey. I'd eat those in a heartbeat, seriously. The color looks about right to me. They're supposed to be a bit pale. Since you asked for advice, here's what I think may have affected you:

    1. Whole wheat flour. Different consistency and gluten level. Stick with all-purpose all the way.
    2. Confectioners' sugar. Yeah, it makes a difference because the sugar dissolves at different rates. Stick with granulated if it calls for it.
    3. Cutting scone shapes. To do that, you make the dough into a circle, like you did, then cut the circle into pie shapes, just giving them a little space between them. The more space, the more crisp (less moist) your scones will be. I keep mine pretty close together.

    All in all though, even if it wasn't your first time trying these, you did great.

    ReplyDelete
  4. Wonderful recipe looks so inviting.Nice post.

    ReplyDelete
  5. Yum! Blueberry scones and lemon glaze... looks good.

    ReplyDelete
  6. I dunno....I think they look amazing! Good job!

    ReplyDelete
  7. sad to hear they didn't turn out well check my site for the scone recipe it works well as I use buttermilk and follow the exact instruction of folding it and don't add too much flour it will work
    scones

    ReplyDelete
  8. Looks delish! (I don't think they look sad...)

    ReplyDelete
  9. I made blueberry lemon scones with lemon glaze the other day! How small a world it is. Well, great minds think alike ;-) I used buttermilk in my recipe. But, I have made scones with heavy cream before. I'll post it on my site soon. But, I think your scones look fine, too! One thing that might help with the color is an egg wash--1 egg + 1 tablespoon heavy cream or milk. That helps it get a golden brown color :-)

    ReplyDelete
  10. I think they look amazing! I have blueberries sitting in my fridge rigth now calling for me to make this recipe... Yum!

    ReplyDelete
  11. Blueberry Scones is one of the my favorite recipe. Thanks for sharing this recipe but Are you able to make these blueberry lemon, instead of buttermilk? Just wondering,in case you don't have buttermilk.

    ReplyDelete

Please leave a comment, we love to hear from you....