Pistachio White Chocolate. The other half of the butter is beaten into the dry ingredients so that it becomes the coating for the flour, making the scones tender. With the mixer on low, pour the blueberry mixture into the flour mixture, and paddle on low for about 10 seconds to get some of the liquid mixed into the flour. They’re big. (This will coat the flour with butter so the scones are tender. ), In a medium bowl, whisk together the crème fraîche, maple syrup, buttermilk and yolk until thoroughly mixed. They’re glazed. Posted in Baking, Muffins, Recipes, The Piggy Pancake (Breakfast), Tags: blueberries, blueberry, breakfast, brunch, buttermilk, creme fraiche, Greek yogurt, maple syrup, maple syrup glaze, scones, sour cream, summer, whole wheat, Now I’m definitely in the mood for scones. Copyright The Militant Baker. ( Log Out /  Heat the oven to 350 degrees, and position a rack in the center. Pulse the mixer three or four times to mix the pieces into the dough while keeping them whole. I made these gluten-free with the blend from Trader Joe’s, but feel free to use your favorite brand or regular all-purpose flour. Line a baking sheet with parchment paper. Trust me on this... the layout works. Sophie Template designed by Georgia Lou Studios. Your email address will not be published. Adapted from “Pastry Love” by Joanne Chang (Houghton Mifflin Harcourt, 2019), 30 minutes, plus at least 3 hours chilling, Melissa Clark, George H. Foster, Peter C. Weiglin. These scones were absolutely fabulous- very tender and flaky. I LOVE scones! I never thought to use buttermilk. This is also the recipe I forgot to put baking powder in today and had to remake. Let cool on the baking sheet for 30 minutes, then serve. https://thebrookcook.wordpress.com/2020/07/21/maple-blueberry-scones Use immediately, or store in an airtight container at room temperature for up to 1 week. (raspberries tend to be wet so maybe go easy on the buttermilk;)). And they’ve got a singular texture: tender, like a layer cake, but also flaky, like a traditional scone. Remove the scones from the oven and let cool for 5 to 10 minutes before drizzling with glaze. With the mixer on low, pour the blueberry mixture into the flour mixture, and paddle on low for about 10 seconds to get some of the liquid mixed into the flour. I use my hands to mix all of this together until it sticks into a nice not too sloppy ball. Mmm, this sounds divine. This recipe was adapted from Joanne Chang of Flour Bakery + Café in Boston, via The New York Times, contributed by Dorie Greenspan. As soon as you remove the scones from the oven, use a pastry brush to brush them with the glaze while they’re warm. This random we. Gentl and Hyers for The New York Times (Photography and Styling), These scones, created by Joanne Chang for her Flour Bakery + Café in Boston, are studded with fresh blueberries, sweetened with maple syrup and made with a blend of whole-wheat and all-purpose flours — but don’t think of them as health food. Get real time update about this post categories directly on your device, subscribe now. Maybe one with peaches and Brown sugar/cinnamon? Would love your thoughts, please comment. Use immediately, or store in an airtight container at room temperature for up to 1 week. Amazing. The other nice thing about this recipe is that it can be made vegan very easily by using vegan shortening and soy milk. Room temperature for a couple days is fine, but then I’d put into the fridge. This website uses cookies. I used to use a, Toss the blueberries in the flour mixture to coat. Add half the butter and paddle until fully mixed into the flour, 2 to 3 minutes. Opt out or, cup/170 grams unsalted butter (1 1/2 sticks), cold, cut into 1/2-inch pieces, cup/120 grams crème fraîche, Greek yogurt or sour cream, at room temperature, cup/80 milliliters buttermilk, at room temperature, This Giant Blueberry Scone Is Self Care With Butter And Flour, In a stand mixer fitted with the paddle attachment, briefly mix both flours, the baking powder, baking soda and salt on low speed. Using a 1/2-cup measuring cup or ice cream scoop, scoop out 8 mounds of chilled dough, and place them on the baking sheet a few inches apart.