When the butter is hard enough to grate, grate it with a box grater onto a piece of parchment paper (or any paper, or plate, or whatever), and stick it back in the freezer.  Why grating?  Well, scones are supposed to be tender and flaky, and the flakiness is result of layers of cold fat melting in the oven between layers of flour.  Why butter and not something healthier?  Well, have you ever grated canola oil?

...Didn't think so.

The Science behind Justifiably Healthy Scones in the Equivalent of 18000 Words

Posted on Posted in Culinary Science, Recipes
Step 1: Mood Music, a la Niles Crane
Try to refrain from dancing (it may cause kitchen accidents!) and slap on an apron if you’re dressed for Mass.
Throw a stick of butter and 7 oz of blueberries in the freezer. IQF (Individually quick frozen, like the ones from TJ’s) blueberries work too. Why frozen? The butter needs to be hard so you can grate it (more later) and the blueberries need to be frozen upon entering the oven so they don’t leak.
Brew a cup of tea. Drink. Repeat throughout process.
Whisk together 1/2 c each skim milk and sour cream; store in fridge until needed.
When the butter is hard enough to grate, grate it with a box grater onto a piece of parchment paper (or any paper, or plate, or whatever), and stick it back in the freezer. Why grating? Well, scones are supposed to be tender and flaky, and the flakiness is result of layers of cold fat melting in the oven between layers of flour.
Why butter and not something healthier? Well, have you ever grated canola oil?
…Didn’t think so.
Whisk together 1 c each whole wheat pastry flour and AP flour with 1/2 c sugar, 2 tsp baking powder, 1/4 t baking soda, and 1/2 t salt.
When the butter is very cold and hard, toss it in with the dry ingredients (with your fingers) until coated.
Stir in the wet ingredients using a rubber spatula.
Dump it on to the WELL-FLOURED counter, knead it a few times (to create butter layers… but not so much that you over-develop gluten strands or melt the butter), and roll into an approximate 12×12 inch square.
Using a bench scraper or metal spatula, fold each side of the dough in (first like a business letter, then into a small square). Place the dough on floured parchment and stick it back in the freezer for 5 minutes.
Use the time to wash the dishes, update your blog, or yell at yourself about how stupid it was to use light sour cream; light sour cream has added water and other nastiness like light butter does; that’s why this dough is so wet and gross compared to normal; so it goes for trying to be healthy; hopefully the extra water won’t increase the gluten formation too much and create a tough dough (see what I did there? I taught you something in the middle of a rant!).
Having created a bunch of buttery layers, roll out the cold square into another 12×12 inch square and evenly distribute the frozen blueberries on top.
Using a bench scraper, roll up the dough into a cylinder.
Flatten the cylinder into a 12×4 inch rectangle and divide into 3 4×4 inch squares.
Divide each square into 4 even triangles, creating 12 scones total.
Place the scones onto a sheet tray, large plate, or other flat surface to freeze. Once hard, throw into a freezer bag with the date (Bag n’ tag, as Agent Gibbs would say) until needed. To bake, heat the oven to 375 F. Lay out the scones on parchment on a sheet tray, brush with melted butter and dust with sugar (optional, but good), and bake for 15-20 minutes until dark golden brown. YUM!

Healthy Blueberry Scones

Healthy Blueberry Scones

Ingredients

  • 1 stick unsalted butter, frozen whole
  • 1/2 cup skim milk
  • 1/2 cup sour cream
  • 1 cup unbleached all-purpose flour (10 ounces), plus additional for work surface
  • 1 cup whole wheat pastry flour
  • 1/2 cup sugar (3 1/2 ounces), plus 1 tablespoon for sprinkling
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp table salt
  • 1 tsp grated lemon zest (optional)
  • 1 1/2 cups fresh blueberries (about 7 1/2 ounces)

Directions

  1. Preheat oven to 375F if baking right away.
  2. Grate the whole stick of butter on a box grater, place grated butter back in freezer until needed. Also place blueberries in freezer until needed.
  3. Whisk together the skim milk and sour cream in a mixing cup and place in the fridge until needed.
  4. Combine all flour, sugar, baking powder, baking soda, and salt in a large bowl and whisk to combine.
  5. Add frozen butter pieces and lemon zest and toss with your fingers to coat.
  6. Stir in the wet ingredients with a spatula until just combined.
  7. Dump on to floured counter and knead 6-8 times. Roll into a 12-inch square and fold, using a bench scraper, into thirds in one direction and then the other. Freeze for about 5 minutes.
  8. Place dough back onto floured surface and roll again into a 12-inch square. Sprinkle blueberries evenly over dough and press down to make sure blueberries stay put.
  9. Roll, carefully, from one end to the other and press into a 12-inch by 4-inch rectangle. Cut into 8-12 triangles, depending on desired serving size.
  10. At this point, you can freeze in freezer bags (on a flat surface to prevent them from sticking or misshapening) for up to 6 months.
  11. Brush the tops of each scone (fresh or frozen) with melted butter and sprinkle on a bit of sugar. Bake for 15-25 minutes until dark golden brown.
http://www.foodsciencenerd.com/the-science-behind-justifiably-healthy-scones-in-the-equivalent-of-1800-words/

*Recipe courtesy of Cook’s Illustrated

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