Blueberry Or Chocolate Chip Scones With Butter Sauce Food

MY FAVORITE BLUEBERRY SCONES

Steps:

• Whisk flour, sugar, baking powder, cinnamon, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.
• Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the blueberries, then mix together until everything appears moistened.
• Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it's too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
• Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
• Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
• Meanwhile, preheat oven to 400°F (204°C).
• Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
• Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before topping with vanilla icing.
• Leftover iced or un-iced scones keep well at room temperature for 2 days or in the refrigerator for 5 days.

BLUEBERRY (OR CHOCOLATE CHIP) SCONES WITH BUTTER SAUCE

Steps:

• Mix in large bowl the flour, sugar, salt & baking powder.
• Cut in butter with pastry blender (or fork) until flour becomes crumbly.
• Then add the beaten egg, cream and vanilla, combine just until mixed. (Gently use hands so you don't over-mix or the scones will be tough, not crumbly.).
• Carefully fold in blueberries with hands (if using chocolate chips, you don't have to be as gentle.) Do not over-mix.
• On a floured surface, knead by hand for a minute and then form a 6 inch circle.
• Cut into 8 triangles with a pizza cutter. Put onto a large cookie sheet lined with parchment paper.
• Brush with the cream/egg mixture.
• Bake in a preheated 375 degree oven for about 15 minutes or until slightly golden brown. Remove to cooling racks.
• To make butter mixture, combine all 4 ingredients in a small saucepan over medium heat, stirring until butter melts.
• Pierce the scone with your fork in a few places, and pour some butter sauce over scone.
• Enjoy with a cup of coffee or tea!