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June 06, 2013
Recipe Source/Credit: Stephanie Izard
Submitted by: [gourmet10]
Category: Breakfast


Ingredients
Blueberry and Fennel-Seed Scones
Recipe adapted from Stephanie Izard, Little Goat, Chicago, Ill.
MAKES 8 SCONES START TO FINISH: 50 MINUTES

INGREDIENTS DIRECTIONS

2½ cups whole-wheat pastry flour
⅔ cup granulated sugar

1 tablespoon plus 1 teaspoon baking powder

1 teaspoon kosher salt

¾ cup (1½ sticks) unsalted butter, chilled and cut into ½-inch cubes

⅔ cup plus 1 tablespoon heavy cream, plus more for brushing

⅓ cup orange juice

¾ cup dried blueberries

1 teaspoon fennel seeds, toasted

1 tablespoon coarse sugar, such as turbinado sugar

1. Preheat the oven to 400˚ and line a large baking sheet with parchment paper. Set aside.
2. In a large bowl, whisk the flour with the granulated sugar, baking powder and salt until combined. Using your hands or a pastry blender, cut the butter into the dry ingredients until the butter pieces are roughly the size of peas. Using a wooden spoon, mix in ⅔ cup of the heavy cream and the orange juice until the dough just comes together.

3. Add the blueberries and fennel seeds to the dough and knead it until just combined. Dump the dough onto a lightly floured work surface and shape it into a disk about 1 inch thick and 10 inches in diameter. Cut the disk into 8 wedges and transfer the wedges to the prepared baking sheet. Loosely cover the wedges with plastic wrap and chill in the freezer for 10 minutes.

4. Remove the dough wedges from the freezer. Using a pastry brush, lightly brush the tops of the wedges with the remaining tablespoon heavy cream and sprinkle with the coarse sugar. Bake the scones for 15 minutes or until set and golden brown. Let the scones cool on the baking sheet for 10 minutes before serving.



 
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