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Who Gets Better Treatment? – A Variation on Thomas Keller’s Plain Scones for Christin

December 8, 2012 by marianne

  

Ok, so truth be told, I love having someone home to spoil with “something from the oven”, and, I have all this pent up baking energy, so I tried out Thomas Keller’s Plain Scone recipe from his absolutely gorgeous Bouchon Bakery cookbook.  I didn’t have any heavy cream or creme fraiche, so I improvised with the dairy and added some flavors and fruit.

I am still working in the kitchen sans sink, dishwasher and countertops – but, what the heck.

BLUEBERRY-ORANGE SCONES FOR CHRISTIN – adapted from Bouchon Bakery (measurements are his, adapted from grams)

1 cup plus 1 1/2 tblsp all purpose flour

2 1/4 cups plus 2 tblsp cake flour

2 1/2 tsp baking powder

1/2 tsp baking soda

1/4 cup plus 3 1/2 tblsp granulated sugar

zest of one orange

2 sticks cold, unsalted butter, cut into small cubes

1/2 cup plus 1 1/2 tblsp buttermilk

1/2 cup plus 2 tblsp fat free plain greek yogurt

1/2 tsp vanilla extract

1/2 tsp almond extract

1/2 pint fresh blueberries

Demerara Sugar for sprinkling

Preheat oven to 350F (325F convection)  Place the all purpose flour in the bowl of an electric mixer fitted with the paddle attachment.  Sift in the cake flour, baking powder and baking soda. Add the orange zest. Mix on low speed until blended.  Add the cubed butter and blend on low speed for 3 minutes or until all large chunks of butter have disappeared.  Add extracts to the buttermilk.  With the mixer running, add the buttermilk and blend for 30 seconds.  Next add the yogurt and blend just until the dough comes together on the paddle.  Turn out onto a lightly floured board and blend in the blueberries gently – trying not to break them up, if you can.  Divide the dough into two equal parts and pat into disks on two baking sheets covered with parchment paper.  Sprinkle with Demerara Sugar, cut into 6 wedges with a dough scraper and bake in oven for 20 minutes or until golden brown and dry and crusty looking edges form.  If scones feel soft in centers, cut wedges apart with a serrated knife and return to oven for a few minutes until baked through.  Serve immediately.

  Kent Place Senior Prom 2007

And, still enjoying these – but inside now!

 

 

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Agapanthus Apricot Berries Blood Orange and Almond Bundt Cake Blueberries Blueberry-Peach Pie Breakers' Key Lime Pie Chocolate chip cookies Chocolate Chunk-Orange Pancakes with Heavenly Mascarpone Cream and Crushed Pistachios Christine Ferber Claudia Fleming's Peach Tartes Tatin Crabmeat Frittata EPA Frances Palmer Fresh Peach Jam Gazpacho Gelato Gina De Palma Halibut Ina Garten Intermezzo Magazine Lemon Ginger Bundt Cake Lobster Marinara Mascarpone cream My Irish Soda Buns My New Turkey Chili Newport Food and Wine Festival Orange Oyster Chowder Pancakes Paris Peach Shortcake Pithivier Positano Rachel Allen's Porter Cake Raspberry-Lemon Scones Roasted Pear and Applesauce Santa Barbara Farmer's Market Scone Sim Cass Squash Taormina Taralli Dolci Venice

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Agapanthus Apricot Berries Blood Orange and Almond Bundt Cake Blueberries Blueberry-Peach Pie Breakers' Key Lime Pie Chocolate chip cookies Chocolate Chunk-Orange Pancakes with Heavenly Mascarpone Cream and Crushed Pistachios Christine Ferber Claudia Fleming's Peach Tartes Tatin Crabmeat Frittata EPA Frances Palmer Fresh Peach Jam Gazpacho Gelato Gina De Palma Halibut Ina Garten Intermezzo Magazine Lemon Ginger Bundt Cake Lobster Marinara Mascarpone cream My Irish Soda Buns My New Turkey Chili Newport Food and Wine Festival Orange Oyster Chowder Pancakes Paris Peach Shortcake Pithivier Positano Rachel Allen's Porter Cake Raspberry-Lemon Scones Roasted Pear and Applesauce Santa Barbara Farmer's Market Scone Sim Cass Squash Taormina Taralli Dolci Venice

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