A long weekend with an Arctic Clipper descending upon the Upper Midwest calls for battening down the hatches by staying indoors and baking scones to go with tea. This Clipper brought an arctic cold front with sub zero temperatures and strong northwest winds to the region on Saturday night. The temperature fell rapidly from positive 38°F to 0°F. The coldest air and lowest temperatures are expected on Monday and Tuesday. This morning we woke up to glorious sunshine and a windchill of -40°F….. BRRRRR!
Good thing today is a holiday and both Ro-Ri San and Ro-Jiro could stay home and not have to brave the frigid temperatures to go to work and school. I wanted to stay home too. Instead of going to the grocery store today, I decided to make a quick trip after church yesterday to stock up on fruits and vegetables. I have been on a smoothie streak lately and berries were on my shopping list. I bought an extra punnet of blueberries for these Blueberry Scones. I have been wanting to try a plain scone recipe I saw in a cookbook using cake flour and was curious to find out how the texture would differ from scones made with regular all-purpose flour. This also gave me a chance to use up that box of cake flour sitting in my pantry.
Using my Strawberry Sour Cream Scones as a guide, I substituted the all-purpose flour with cake flour that has no leavening agent (not self-rising) in it. This cake flour is made of soft winter wheat that has been repeatedly sifted. I had to use an extra quarter cup of cake flour as it is much lighter than all-purpose flour. As expected, the scones turned out with a very tender crumb.
- 2¼ cups (270g) cake flour (NOT self-rising)
- 2 tsp baking powder
- ¾ tsp salt
- 3 tbsp sugar
- 6 tbsp (85g) cold butter
- ¾ cup (180ml) milk
- 1½ cups (225g) blueberries
- Raw sugar for sprinkling (optional)
Preheat oven to 400°F (200°C). Combine cake flour, baking powder, salt, and sugar in a large bowl.
Cut butter into flour mix until it resembles coarse breadcrumbs. Mix in blueberries.
Pour milk into blueberry mixture and blend until a sticky dough forms.
Turn onto a lightly floured surface and pat out to ½ inch thickness. Cut dough with 3-inch round cutter.
Bake in oven for 20 minutes or until golden brown.
Scones may be brushed with milk and sprinkled with raw sugar before baking, if desired.
Since I did not sprinkle the scones with raw sugar, we ate them with lemon curd and whipped cream. It was a treat for sure!
Enjoy…..and have a wonderful day!