Friday, November 2, 2012

Blueberry Dessert Scones


Sometimes I dream about opening my own bakery. And although it's far off, I've already decided that, if I do, these scones will be there. I love them, though they're very different from the Hearty Scones I've already posted. They're rich, sweet, short and crumbly. They like...melt in your mouth. This is one of my favourite recipes I've ever put on this blog.


My views on dairy are always changing—I gave up eating all forms of it from May until very recently, anticipating some physical change. Perhaps a bodily issue was caused by my dairy consumption, and I just didn't know it...that sort of thing. But, nothing happened. No symptom came or went while I was off dairy, and, given my current location, it makes more sense to consume Ontario butter and dairy yogurt than coconut oil or cashew yogurt. So, while I still eat coconut oil and cashews and plenty of other imported goods, I've decided to introduce dairy back into my diet. As a bonus, it also turns out that James can eat ghee without any digestive issues.

Here's a recipe to celebrate...

Blueberry Dessert Scones
(makes 8 giant scones, or 16 mini scones)

Ingredients:
  • 152 grams whole wheat pastry flour
  • 70 grams rolled oats
  • 3 grams baking soda
  • 3 grams salt
  • 3 grams cinnamon
  • 85 grams ghee, cold and cubed (instructions here)
  • 47 grams honey
  • 50 grams egg
  • 62 grams coconut butter, softened
  • 23 grams water, cold
  • 75 grams blueberries (or whatever fruit you want)

Instructions:

1. Combine dry ingredients. 
2. Whisk together coconut butter and water until smooth. Add eggs and honey and whisk lightly.
3. Cut cold ghee into dry ingredients, as you would a pie crust—there should be small clumps of ghee remaining.
4. Add wet ingredients to dry and mix until combined—don't over mix.
5. On a floured surface, form one or two discs of dough (depending on the size of scones you desire), and cut into 8 triangles. 
6. Brush with egg wash, coconut/water mixture, or milk (I use hazelnut milk).
7. Bake at 400F for 20 minutes, or until golden brown.
8. Cool completely before storage—I prefer to store them in the open, as they tend to lose their shortness when sealed in a container.

Notes:

1. I typically make 16 mini scones, because they're very rich...but then again, I usually just end up eating two. The scones pictures are from a single disc.
2. Sometimes, I switch the order of the instructions, and cut the ghee into the dry ingredients right away, then place it in the fridge while I prepare everything else.



2 comments:

  1. I really can't wait for you to open your own bakery. I will go there everyday!

    ReplyDelete

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