Holy cow - I cannot believe it’s been a month since my last post! It’s been killer at work and have had many social activities that's too good to pass up. However, this does not mean the cooking has stopped. I’ve been doing versions of a certain fireball that had some office-mates running the other direction at the mention of my food :P I’m finalizing this so stay tuned, am excited how version 3 turns out.
Now the recipe on hand is one of my go-to’s if I’m not feeling particularly adventurous but am in need of something to “wow” the crowd. While I’m sure you’ve seen a million blueberry scone recipes online, I feel strongly about sharing this to add to your repertoire of foolproof basic recipes. This is a recipe I’ve adapted from Cooks Illustrated. There was not much tweaking necessary here.
Typical recipes get you scones that are… hard. I’ve never had the “real thing” but I do know what I don’t like about some scones: hard, tasteless and too sweet. My ideal scone ought to hold its shape but remain soft inside. Butter is a must in here. A technique introduced by Cooks Illustrated is grating butter instead of cutting it into the flour. A good rule of thumb when you want soft and flaky dough is to not overwork it. I feel that it’s hard to do this using food processors and pastry cutters, because it takes time to cut the butter into the flour. By grating the butter, you’re left with pieces small enough that all you would need to do is to pat it until it’s combined with the flour.