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Whole Grain Blueberry Scones | Relishing It

Alright, let’s have a serious talk about scones.  I absolutely love them, but I’m amazed at how difficult it is to get a good scone at most bakeries.  They’re often too cake-y, too hard, or too dry.  I can’t count the number of times I’ve ordered a scone that looked just right behind the display, but ended up disappointed once I took that first bite.  Of course, there are those few bakeries that get it perfectly right.  I’ve tried to capture their perfect combination of texture and flavor in this recipe.

Whole Grain Blueberry Scones | Relishing It

For me, the ideal scone needs to be both dense and airy.  And no, I don’t think those qualities are mutually exclusive.  A scone should have heft, or substance, but at the same time not resemble a cake.  If I wanted cake, I’d have made one.  And I don’t want a dry scone that crumbles apart and leaves a dusty, parched feel in my mouth.  I guess what I’m trying to say is that a really good scone requires a delicate balance– and I think this receipe gets that balance just right.  Plus, you get the added bonus of whole grains and delicious blueberries that transform into something close to a jam when baked.  Delicious.

Whole Grain Blueberry Scones | Relishing It

Whole Grain Blueberry Scones | Relishing It

Whole Grain Blueberry Scones | Relishing It

Whole Grain Blueberry Scones | Relishing it

These scones take only a few minutes to mix up and about 20 minutes to bake.  The less you fuss with them, the better they tend to be.  In other words, don’t overmix these babies.  Those butter clumps will melt in the oven and result in that beautiful airy quality that you’re looking for.   Frozen butter works just as well here as refrigerated, so don’t stress if you forgot to thaw it.  So whether it’s for a weekday breakfast or a relaxing one on the weekend– these scones are what you’re looking for.  Give them a try.

Whole Grain Blueberry Scones | Relishing it

Whole Grain Blueberry Scones | Relishing It

The Recipe:  Whole Grain Blueberry Scones

Makes 6-8

1 1/2 cups fresh blueberries or frozen (not thawed)

10 ounces (2 cups) white whole wheat flour

3 tablespoons granulated sugar

1 tablespoon baking powder

1 teaspoon kosher salt

3 eggs, divided

1/2 cup whole milk yogurt

6 tablespoons very cold, or frozen butter

zest of one lemon

1 tablespoon turbinado sugar, for sprinkling

For the Glaze:

1 cup powdered sugar

1 1/2 –  2 tablespoons fresh lemon juice

Preheat an oven to 400 °F.  Line a baking sheet with parchment paper.  Set aside.

In a small bowl, mix 2 eggs, the yogurt, and lemon zest together.  Set aside.

In another small bowl, mix 1 egg with 1 teaspoon water for an egg wash.  Set aside.

In a large bowl, whisk the flour, granulated sugar, baking powder, and salt together.  Then cube or grate (with the large holes of a box grater) your cold or frozen butter.  Use a pastry blender to mix it together.  Incorporate it until the clumps are pea sized.  This will take virtually no time if using grated butter.  Just be sure to coat all the butter with the flour.  Then add the blueberries.  Use the pastry blender to incorporate by flipping/tossing the ingredients together.  Don’t smash the blueberries, for goodness sakes.  Then, add the egg/yogurt mixture and stir together with a fork or a rubber spatula.  Remember to not overwork the dough.

Sprinkle a bit of flour down on a clean surface and pour the dough onto it.  Pat it into a 6-inch round.  Use a knife or a bench knife to cut it into 6-8 triangles.  Place them on the parchment paper and use a pastry brush to lightly cover each scone with the egg wash.  Sprinkle with the turbinado sugar and bake for 20 minutes, or until a nice golden brown.  Let cool.

In a small bowl, mix the powdered sugar and lemon juice together until your desired consistency.  Drizzle over the scones.   They keep well for days in an airtight container.  Enjoy!

Thanks for stopping by Relishing It today!

Laurie

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I’m bursting with excitement over this incredible dessert.  True, this galette is–at heart– simply a blueberry pie.  Now a good blueberry pie is exciting on its own, but what makes me so happy about this one is the fact that it’s absolutely gorgeous and anyone can make it.  It really is that easy.  My intent was to steer away from another dessert recipe– I’m working on mixing up weekly themes for those of you that haven’t caught the baking bug that I can’t seem to shake.  But Fathers’ Day rolled around and I wanted to make something sweet for my husband, so the savory post will have to wait until later.  Today it’s blueberries!

I’ve made this galette many times, but I always forget how brilliant it is.  Blueberries are one of my favorite fruits for baking (sour cherries too!).  Blueberries taste like summer, and this galette really showcases that.  I love peeking in the oven to see the blueberries and sugar melding into a juicy, bubbly filling.  And the smell of the buttery pastry crust is pure bliss.

For this recipe I chose a  sweet tart dough– what the French call a pâte sablée.  It’s buttery and crumbly, almost like a shortbread.  It works beautifully with fruit and is simple with the help of a food processor.  As a bonus, you can make a few dough balls ahead of time and freeze them.  With just a quick thaw you can pull this fruit galette together whenever you like.  The trick with the dough is to warm it up a bit if it’s been refrigerated– it’ll be much easier to work with.  If you’re making it fresh, just shape it right away.  Both methods make a beautiful pastry.  And of course (do I sound repetitive?) it’s even better with a dollop of freshly whipped cream or ice cream.  I think I may go and make another one today….

The Recipe: Blueberry Galette

Pâte Sablée

1  1/2 cup all-purpose flour

1/2 cup confectioners’ sugar

1/2 teaspoon salt

1 stick plus 1 tablespoon very cold butter (9 tablespoons), cut into tiny cubes

1 large egg yolk

Put the flour, confectioners’ sugar, and salt into a food processor.  Pulse a few times to mix.  Scatter the butter on top of the dry ingredients and pulse until the mixture is course.  Some pieces will be bigger than others.  Stir the yolk in a small bowl and add a little at a time, pulsing after each addition.  When the egg is completely in, process in longer pulses of 10 seconds each – until the dough, which should look granular soon after the egg is added, forms clumps and curds.  Just before your reach this stage, the sound of the machine will change a bit.  Turn the dough out onto a work surface and, very lightly and sparingly, knead the dough just to incorporate any dry ingredients that may have escaped mixing.

Blueberry Galette:

1 Pâte Sablée

2 cups blueberries

1/4  cup sugar

1 egg (for egg wash)

Preheat the oven for 375°F.  Put rack in center of oven.

On a large piece of parchment paper that is big enough to fit onto your baking sheet, roll out the dough into a large circle, until it reaches 12-inches in diameter.

In a bowl, mix the blueberries with the sugar.  Place in the center of the dough.  Carefully fold the dough on top of the blueberries.  Making sure that most of the blueberries are visible.  If any of the dough cracks or separates, just pinch it together with your fingers.

Transfer the galette, still on the parchment paper, to a large baking sheet.  Place the galette in freezer for 10-15 minutes.

Remove galette from freezer.  Whisk the egg in a bowl, and using a pastry brush, apply the egg wash to the sides of the galette.   Place into oven and bake for 35 minutes, or until the crust is golden brown and the blueberries are bubbling.  Let cool until just warm before serving.  Enjoy!

Source:  Pâte Sablée was adapted from Dorie Greenspan’s Baking From My Home To Yours

Thanks for stopping by Relishing It today — hope you enjoy the galette!

Laurie

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