Blueberry SconesCourse: Pies
2 3/4 cups (680 ml) unbleached all-purpose flour
1/2 cup (125 ml) sugar
15 ml (1 tbsp) baking powder
5 ml (1 tsp) baking soda
2.5 ml (1/2 tsp) salt
3/4 cup (180 ml) cold unsalted butter, diced
1 1/4 cups (310 ml) buttermilk
2 cups (500 ml) fresh blueberries (see note)
30 ml (2 tbsp.) Granulated sugar
Place the rack in the upper third of the oven. Preheat the oven to 210 ° C (425 ° F). Line two cookie sheets with parchment paper.
In a food processor, combine the flour, sugar, baking powder, baking soda, and salt. Add the butter and mix for a few seconds at a time until it is the size of peas. Add 250 ml (1 cup) of buttermilk and mix just enough to moisten the dry ingredients.
Place the dough on a floured work surface. With a rolling pin or with your hands, roll out the dough into a square about 45 cm (16 in.). Spread the blueberries over the entire surface. Firmly roll the dough into a long roll. Press on the roller to obtain a thickness of 3 cm (1 1/4 in) while maintaining a length of 45 cm (16 in). Cut the dough into 7 rectangles, then cut each rectangle in half to obtain triangles. Place on the plates, spacing them apart. Freeze at this stage if desired.
Brush the scones with the remaining buttermilk (1/4 cup / 60 ml). Sprinkle with granulated sugar.
Bake, one plate at a time, for about 18 minutes or until the scones are golden brown (cooking time will be approximately 23 minutes for frozen scones). Let cool.
Serve with crème fraîche with orange.