Saturday, September 22, 2007

Blueberry scones with spelt flour

This is a very belated post on blueberry scones. It comes from Cook's Illustrated--and according to my in-laws, the best ever scones they've had. The tricks involved are freezing the butter and grating it (instead of mixing in cutting in cold butter) before folding into the flour, as well as essentially rolling the blueberries in (like a jelly roll). It also worked well when I substituted spelt flour for half of the flour required. I'd have to transcribe my notes to get this recipe online, but if anyone is interested, I'd be very happy to share ...

1 comment:

Elizabeth said...

Don't go to too much trouble -- but I make blueberry scones pretty regularly and would love the recipe.