Scones: An Easy, Healthier Version (Blueberry and Other Varieties)
One of our family's favorite breakfast foods! Great for freezing!!!
One of our family's favorite breakfast foods! Great for freezing!!!
- Carbohydrate 57.5207541600013 g
- Cholesterol 61.57 mg
- Fat 16.8322333333333 g
- Fiber 5.76415826439361 g
- Protein 9.36725833333333 g
- Saturated Fat 8.27621541666667 g
- Serving Size 1 1 Serving (138g)
- Sodium 225.94675 mg
- Sugar 51.7565958956077 g
- Trans Fat 1.15398041666667 g
- Calories 408 calories
Step-by-step
- Adjust oven rack to lower-middle position and preheat oven to 400 degrees. Line a cookie sheet with parchment paper.
- In a medium bowl, mix flour, 1/3 cup splenda, baking powder, baking soda and salt. Set aside.
- In a food processor, chop butter. Add 1/2 of the flour mixture. Mix.
- Add remaininng flour mix and pulse until mixture looks course.
- In a small bowl, whisk sour cream and egg until smooth.
- Add sour cream mixture into flour mix and pulse until clumps. Remove from food processor. Use hands to press into a ball. Continue pressing until dough is evenly saturated. Add blueberries and gently work through dough. (May have to flour hands to prevent sticking).
- Place on a lightly floured surface and pat until 1 inch thick. (If desired, brush with egg whites and sprinkle with 2- 3 TBSP coarse ground sugar). Using a sharp knife, cut into 6 triangles; place on the lined cookie sheet about 1 inch apart. Bake until golden, about 18-20 minutes. Remove from oven when golden and top appears "crispy". Cool for 5 minutes. Best when served warm, but can be served at room temperature. Easily frozen for a quick "reach for" breakfast./snack- Just thaw via the microwave and serve...
- Cherry Almond Scones: Follow above recipe (exclude blueberries). Instead, add 1/2 cup dried cherries to the dry flour mixture, then add 1/2 tsp almond extract to the sour cream mixture. Cook as directed.
- Cinnamon Raisen Scones: Follow above recipe (exclude blueberries). Instead, add 1 tsp cinnamon, 1/2 cup raisens, 1/2 cup oatmeal (not quick oats) to the dry mixture. Substitiute brown sugar for the splenda. Cook as directed.
- Cranberry-Orange Scones: Follow above recipe (exclude blueberries). Instead, add a generous teaspoon of finely grated orange rind (zest) 1/2 cup dried cranberries to the dry mix. Cook as directed.
Bakers frequently err by scaling scone dough recipes linearly without adjusting leavening agents or handling times. Doubling flour, baking powder, and baking soda directly can disrupt the chemical reactions needed for proper rise. Temperature control dictates success when altering batch sizes because warm ambient kitchen air melts fat prematurely. Grating or chopping frozen butter ensures solid pockets remain trapped inside the flour matrix before the dough hits the 400 degree oven. Working quickly prevents hand heat from softening the fat during the final mixing stages.
Batch multiplication requires specific equipment considerations to maintain texture consistency. Processing large quantities of dry ingredients and frozen butter simultaneously in a standard food processor overburdens the motor and yields uneven distribution. Splitting oversized batches into multiple smaller pulses prevents the blades from gumming up. Pulse the flour mixture just until it reaches a coarse, mealy consistency resembling wet sand. Over-processing at this stage develops gluten prematurely, resulting in tough pastries rather than tender, flaky layers.
Hydration management varies when scaling liquid components like light sour cream and eggs. Whisking the wet ingredients thoroughly prior to addition guarantees uniform distribution throughout the dry pockets without excessive stirring. Gently folding in 3/4 cup of frozen blueberries at the very end prevents the fruit from bursting and staining the entire dough gray. Flour your hands lightly before pressing the mass into a 1-inch thick disk on a lightly floured surface to eliminate sticking.
Leftover scones retain their structural integrity best when frozen shortly after cooling completely on wire racks. Reheating thawed portions in a microwave for 15 to 20 seconds restores internal moisture without scorching the exterior crust. Storing baked goods in airtight containers at room temperature beyond 48 hours leads to rapid staleness due to moisture migration from the crumb to the crust.
