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Conquering the Fear of Whole Wheat with Blueberry Scones
by
Whisks and Chopsticks
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%20%20I%20sure%20got%20over%20the%20hang-up.%20I%20followed%20Emily%E2%80%99s%20recipe%20%E2%80%93%20which%20she%20based%20out%20of%20the%20Big%20Sur%20Bakery%20Cookbook%20%E2%80%93%20but%20I%E2%80%99ve%20made%20some%20minor%20changes.%20These%20whole%20wheat%20scones%20came%20out%20tender%20inside%20with%20a%20crunchy%20outside%20just%20like%20Emily%E2%80%99s.%20One%20bite%20of%20the%20scone,%20I%20was%20sold,%20and%20baked%20three%20more%20batches!%20Thanks%20for%20posting%20that%20recipe%20Emily!%3C/p%3E%3Cp%3EIngredients:%3C/p%3E%3Cp%3EDirections:%3C/p%3E%3Cp%3EPreheat%20oven%20to%20375%20degree%20Fahrenheit.%3C/p%3E%3Cp%3EIf%20you%20are%20not%20using%20frozen%20blueberries,%20freeze%20the%20fresh%20berries%20at%20least%202%20hours%20before%20baking%20time.%3C/p%3E%3Cp%3EIn%20a%20big%20mixing%20bowl,%20whisk%20in%20the%20flours,%20sugar,%20baking%20powder,%20baking%20soda,%20and%20salt.%20Add%20in%20the%20cubed%20unsalted%20butter.%20Put%20the%20bowl%20in%20the%20freezer%20for%2030%20minutes%20before%20baking.%3C/p%3E%3Cp%3EIn%20another%20mixing%20bowl,%20again%20whisk%20together,%20buttermilk%20and%20vanilla%20extract%20set%20aside.%3C/p%3E%3Cp%3ERemove%20the%20dried%20ingredients%20from%20the%20freezer.%20%20Rub%20the%20butter%20into%20the%20flour%20until%20butter%20are%20roughly%20peas%20size.%20%20%20Make%20a%20well%20and%20add%20in%20liquid%20mixtures.%20Using%20a%20spatula%20(or%20a%20pair%20of%20chopsticks),%20gently%20mix%20all%20ingredients%20together.%20(Don%E2%80%99t%20worry%20if%20not%20all%20the%20ingredients%20are%20moisten%20because%20when%20frozen%20berries%20are%20added%20in,%20it%20will%20become%20more%20moist).%20Then,%20gently%20stir%20in%20frozen%20blueberries.%3C/p%3E%3Cp%3ETurn%20two%20fistful%20of%20dough%20onto%20a%20floured%20surface%20and%20gently%20press%20the%20dough%20together%20into%20a%20ball.%20Pat%20the%20dough%20down%20until%20it%20is%201%20inch%20(24mm)%20thick.%20Then%20using%203-inch%20(.75%20cm)%20biscuit%20cutter%20press%20down%20the%20dough.%20Emily%20suggested%20to%20leave%20a%20more%20haggard%20looking%20dough%20so%20scones%20will%20come%20out%20more%20pretty.%20%20If%20you%20still%20have%20some%20unpressed%20dough%20left,%20put%20it%20%20back%20into%20the%20freezer%20until%20you%20are%20ready%20to%20roll%20out%20and%20biscuit%20press%20again.%3C/p%3E%3Cp%3EPlace%20all%20cutouts%20onto%20a%20parchment%20lined%20baking%20sheet.%20Generously,%20sprinkles%20raw%20cane%20sugar%20onto%20each%20tops.%3C/p%3E%3Cp%3EBaked%20the%20scones%20for%2015-20%20minutes%20(I%20baked%20for%2016%20minutes)%20or%20until%20golden%20brown%20but%20the%20center%20should%20still%20be%20a%20little%20moist%20%E2%80%93%20it%20should%20give%20a%20little%20when%20pressed.%3C/p%3E%3Cp%3ETransfer%20to%20a%20cooling%20rack%20to%20let%20cool.%3C/p%3E%3Cp%3ETry%20one%20hot%20off%20the%20oven.%20Mmm%E2%80%A6%3C/p%3E%3Cp%3EEnjoy!%3C/p%3E){kind=link}