Blueberry Cobbler Scones

• 份量: 8 servings

配料

2½ cups all purpose flour

½ tsp kosher salt

1 tbsp baking powder

2 tbsp granulated sugar

12 tbsp cold butter (grated)

1 cup buttermilk

1 tsp vanilla

1 egg

1½ cup frozen blueberries

1 tbsp melted butter

4 tbsp all purpose flour

3 tbsp brown sugar

½ cup powdered sugar

½ tsp vanilla bean paste

1-2 tbsp milk (depending on desired consistency)

步骤

For the scones:

Preheat oven to 350℉. In a large mixing bowl, mix together your dry ingredients of 2½ cups flour, 1 tbsp baking powder ½ tsp salt, and 2 tbsp granulated sugar.

With a cheese grater, grate your cold butter and mix into dry ingredients with your hands until it reaches a mealy texture.

In a separate bowl, whisk together 1 egg, 1 cup buttermilk and 1 tsp vanilla. Add to the bowl of dry ingredients and mix until just combined.

Fold in 1½ cups blueberries; you want the dough to be just sticky enough to stick to your hands. Add more buttermilk 1 tbsp at a time if you feel are too dry. Spread into a circle onto a baking sheet and cut into serving sizes, the same way you would a pizza.

Top with cobbler crumble (see directions below) and bake at 350 degrees F for 20-25 minutes or until lightly golden on edges.

For the Cobbler Crumble:

To prepare the crumble, add 1 tbsp melted butter, 4 tbsp flour and 3 tbsp brown sugar to a small bowl and stir with a fork until crumbly. Use it to top scones before baking.

For the Vanilla Bean Glaze:

In a small bowl, combine ½ cup of powdered sugar, ½ tsp vanilla bean paste and begin with 1 tbsp of milk. Whisk until smooth, add more water 1 tbsp at a time if too thick. Top scones with glaze once out of oven and have cooled for at least 5 minutes