Sweet-Tart Scones

December 11, 2009


I’ve been trying to create a good scone using blueberries and cranberries and finally came up with one that has good flavor and good texture. Most of my previous attempts tasted good but came out too cakey to truly be called a scone. This is a modified version of the oatmeal scone recipe from my Baking Illustrated cookbook. (BTW any baker would love this cookbook for Christmas–I have yet to make anything that isn’t great and fairly easy from it. The quick cinnamon buns are fantabulous and will grace our Christmas morning table).

3/4C unbleached, all-purpose flour (I always use King Arthur)

1/4t baking soda

1t baking powder

scant 1/4 C sugar

1/2t kosher salt

3/4C rolled oats, toasted

4T cold, unsalted butter

1/4C whole milk

1/4C sour cream

1/2t vanilla

1/4 C blueberries (I used frozen)

1/4 C frozen (not dried) cranberries (halved is ideal)

Heat oven to 375 and toast oats on a baking sheet for about 7 minutes. Let cool.

Turn oven up to 450.

Mix all dry ingredients except oats and cut in butter until mixture resembles coarse crumbs. Stir in cooled oats. In a spearate bowl mix milk, sour cream and vanilla. Toss blueberries and cranberries into dry ingredients and then quickly mix in the wet ingredients and gently stir/fold until evenly moist. Using a 1/4 measuring cup scoop out mounds of dough onto a parchment lined baking sheet. Slightly press down each mound and sprinkle with demerara or turbinado sugar. Bake at 450 for about 12 minutes or until dark golden. *Let sit for 10 minutes.

Makes 8 smallish scones

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