Freezing the butter and grating it gives this scone its flakey texture. It also makes it the dough easier to work with. Be careful not to handle the dough too much, which will make the scones dense and cause the blueberries to stain the dough.
Recipe by Rori Trovato; photo by Luca Trovato
|6 tablespoons unsalted butter, frozen for at least 2 hours||1 cup fresh blueberries|
|2 cups all-purpose flour||1 cup heavy cream|
|1/3 cup sugar||2 cups confectioners' sugar, sifted|
|1 tablespoon baking powder||1/2 cup maple syrup|
|1/2 teaspoon kosher salt||2 tablespoons blueberries|
Preheat oven to 375 degrees F. On a box grater, grate the frozen butter onto a piece of wax paper. Return to the freezer.
In a large bowl, whisk the flour, sugar, baking powder and salt and toss to mix. Add the frozen butter and toss with fingers until thoroughly coated. Add the blueberries and toss again until just coated.
Slowly pour the heavy cream into the blueberry mixture, stirring with rubber scraper just until dough forms. Knead just until it comes together, 3 or 4 times. Don't over-knead.
Divide dough in half. On lightly floured board, shape each half into a 6-inch round. Cut each round into 4 wedges.
Bake on ungreased sheet about 20 minutes until golden brown. Remove from oven and allow to cool slightly.
Meanwhile, mash the remaining 2 tablespoons blueberries with the back of a spoon and set aside. Combine the powdered sugar and maple syrup until smooth. Add the mashed blueberries. Spoon about 1 tablespoon over each scone and eat warm.
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