Ribbon-of-Cinnamon Blueberry Scones

Discussion in 'Food and nutrition' started by [email protected], Dec 21, 2005.

  1. Ribbon-of-Cinnamon Blueberry Scones

    These tender, buttery, blueberry-studded scones feature a thick, rich
    swirl of cinnamon through their center. Because of their moist cinnamon
    filling, they remain soft and fresh longer than most scones, making them a
    good candidate to bake and enjoy for several days.

    Cinnamon Filling*
    3/4 cup Bakers Cinnamon Filling Mix
    2 tablespoons water

    3 cups King Arthur Unbleached All-Purpose Flour
    1/3 cup sugar
    1 tablespoon baking powder
    1/2 teaspoon salt
    1/2 cup butter, cut into chunks
    1 large egg
    1 teaspoon vanilla extract
    1 cup evaporated milk or half and half
    1 cup blueberries

    coarse white sugar (sparkling sugar), Demerara sugar, or cinnamon-sugar

    The night before: Blueberries will remain more intact during mixing and
    baking if they.re frozen when you add them to the dough. Measure out 1 cup
    of blueberries, fresh or frozen. If you.re using frozen store-bought
    berries, rinse them off, blot them dry, then place in a single layer in a
    flat pan, cover,and return to the freezer. This step rinses away any juice
    that might have escaped, juice that.ll turn your scones blue. If you.re
    using fresh berries, follow the same process, although in this case the
    rinse is simply the rinse you.d give any fresh fruit before consuming.

    The next day: Preheat your oven to 425 F. Lightly grease a baking sheet,
    or line it with parchment paper.

    To make the cinnamon filling: In a small bowl, stir together the Baker.s
    Cinnamon Filling Mix and the water to make a smooth paste. Set it aside.

    To make the dough: Use an electric mixer (or your hands, a pastry fork, or
    pastry blender) to combine the dry ingredients and cut in the butter,
    mixing to make irregular crumbs.

    In a small bowl or cup, blend together the egg, vanilla, and evaporated
    milk (or half and half). Add this to the dry ingredients and stir with a
    fork until the dough just comes together. Turn the sticky mass out onto a
    floured work surface and knead it gently into a rough 10-inch square or

    Here comes the mud pie part. Spread the cinnamon filling over the dough,
    covering as much of the surface as possible without being too persnickety
    about it. Sprinkle the blueberries on top. Now, fold the dough over on
    itself a few times to make a big mound, and to enclose the filling and
    berries. Gently pat the mound into a 9- to 10-inch square. Cut the square
    into 16 squares, or 18 triangles (nine squares, each cut in half
    diagonally). Place them on a lightly greased or parchment-lined baking
    sheet. Brush with milk (or spray with Quick Shine), and sprinkle with the
    sugar of your choice.

    Now, you can bake them immediately, if you choose; they.ll take about 14
    to 16 minutes. But for a slightly higher rise, and less bleeding of the
    berries, stick the baking sheet, uncovered, in your freezer (if it fits),
    and freezefor about 2 hours. Then remove, and bake for 18 to 20 minutes,
    until golden brown.

    Remove the scones from the oven, and gently transfer them to a rack to
    cool. Serve warm, or at room temperature. Yield: 16 to 18 scones.

    *Alternate Cinnamon Filling While Baker.s Cinnamon Filling is the richest,
    most flavorful filling, substitute the following if you like. 1/2 cup
    cinnamon chips or butterscotch chips 1/3 cup brown sugar, firmly packed 3
    tablespoons butter 1 tablespoon cinnamon

    Place the chips, brown sugar, butter and cinnamon in the work bowl of a
    food processor. Pulse until the mixture is rough and pasty looking (you
    can alsodo this in a blender).

    Rec.food.recipes is moderated by Patricia Hill at [email protected].
    Only recipes and recipe requests are accepted for posting.
    Please allow several days for your submission to appear.
    Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/