Tuesday, September 18, 2007

Grand Marnier Glazed Blueberry Scones


Preheat oven to 400 F.

In a cereal bowl mix and let sit 15 minutes:

1/2 cup wild blueberries (thawed, rinsed and allowed to dry on a paper towel first to keep them from turning your dough blue)
3 Tablespoons Grand Marnier

In a large dry bowl mix:

2 cups (9 ounces) cake flour (less gluten than other flour making for a light scone) (

tip: weighing your flour makes a huge difference in pastry recipes

1 Tbsp baking powder

Tip:  Baking powder is viable for about 2 years, but only when it is kept dry, and at room temperature. Never store your baking powder over the sink (humidity) or the stove (heat).

3 Tbsp plus 1 teaspoon sugar
1/2 tsp salt
5 Tbsp cold unsalted butter, quartered lengthwise, and then diced into 1/2 cubes
3/4 cup heavy cream
1 egg
1 and 1/2  tsp. of vanilla

With a pastry blender, a couple of knives or your fingers, mix the flour,  3 Tbsp. sugar, baking powder and salt until  until the mixture resembles course meal in a large dry bowl. (you want some remaining oatmeal sized butter bits, that makes them nice and tender).  Add the blueberries, which you have drained, reserving the Grand Marnier)

In another small bowl whisk:

 egg, vanilla and heavy cream until blended.

Make a slight well in the center of the flour mixture and pour in cream mixture, mixing the dough by hand just until down the dough is  moist and slightly holding together (it should not look like a ball of dough but should be fairly loose)

Transfer this mess carefully to a floured cutting board or clean counter top and knead the dough for about 5-10 seconds (flatten it out, then fold it over on itself, about 5-6 times).  This will turn your sticky mess into a workable dough.

Gently pat out into a 8 inch round, about 1/2 tall, cutting into 8 wedges (do NOT separate) Brush with a teaspoon or two of cream and sprinkle with 1 teaspoon of sugar, bake until lightly browned 17-20 minutes.

While still warm drizzle with

Grand Marnier Glaze (prepare while they bake)

add Grand Marnier.to any drained from the blueberries to make  a total of 2 Tablespoons
Mix with the zest of a small orange, finely chopped, and allow to sit for  a few minutes so the orange peel releases it's oil
1 tsp of orange juice
a drop of vanilla
1 cup confectioners sugar

Whisk until combined and set aside to frost warmed scones as desired. (If you have any left, use on muffins or quick bread such as banana)

Serve with butter and some good tea.

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