I've said it before, I am not a baker. I dream of being a good baker. I strive to be a confident baker. But there are times when I feel like something didn't go quite right. I certainly felt that way with these scones. This is my second attempt at making these blueberry scones. The last batch (well I didn't post them) so you can imagine they were not that great. So why am I posting these? Well, they may not be "scone of the year worthy", but they tasted pretty darn good. I'm also putting a SOS out there for all my baker friends to give me some tips on perfecting these scones. I adapted this recipe from a Food Network recipe by Tyler Florence. I did change a few things (probably the reason why they were not Food Network worthy) so I'm wondering if my changes made the difference.
Here are my ingredients:
He said use 2 cups all purpose flour- I exchanged it with 1 cup all purpose flour and 1 cup whole wheat flour
1 Tbs baking powder
1/2 tsp of salt
2 Tbs of sugar ( I put two Tbs of confectioners sugar- no biggy right?)
5 Tbs cold butter (I used a healthy margarine instead)
1 cup cream ( I used fat free haf and half instead)
1 cup blueberries
Now I did follow the directions. Sift all the dry ingredients. Done.
I mixed the cold butter into the dry ingredients until it formed a coarse texture. Everything was going as I thought so far.
I created a well in the flour mixture, added 1 cup of milk and mixed the ingredients (but didn't over mix). Okay after I mixed things he says it makes a batter and that it did. Then he says empty the dough onto a flat surface and cut the scone shapes. When did it turn from a batter into a dough? That's where I started to panic. I was ready to add more flour (the mistake I made last time). So I told myself to take a deep breath and just add the blueberries.
Next I floured a surface and dumped the batter/dough to form the scones. So, I said a little prayer dusted flour on the board and patted the top with some flour too so it wasn't a sticky mess. Then I gently formed a flat (too flat in my opinion) rectangle. Then cut the "scone" shapes but the dough felt a little "fragile" to say the least.
I placed my oddly shaped scones (don't laugh) on a sprayed baking sheet and brushed them with some more half and half. I put them into the oven for 15-20 minutes at 400 degrees and hoped for the best.
I was not happy with the color of the scones, but they had a pretty flaky texture. They tasted pretty good with some butter, but I decide to follow through with the recipe and glaze the scones. So I halfheartedly made the glaze (juice of half a lemon and 1/2 a cup of confectioners sugar) and took my pictures. So here sit my sad little scones. They do not look like the perky scones I have seen in other recipes. So tell me, what did I do wrong?
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