Developing a New Recipe - Whole Wheat Blueberry Scones, Part 3

Part I - Part II - Part III

Here is the last in the development of this recipe. This time I added a glaze and cut the liquid for presentation. Otherwise, there is little real change from Part 2.

Coating the scones with the oats

 This dough is a lot les sticky but the oast have no problem adhering.

Using a spatula to form the edges

 It is possible to clean up the edges of the scone by using a spatula. I go around the outside pushing the dough toward the center. This is effective in removing those unslightly crags that will often develop during baking.

The thickness of the scone before baking

I push my scone out to a relatively low level when cutting them into wedges. If you go much higher than your finger in height, the angled end tends to "flop" over in the baking process, which I don't like.

The finished scone would be proud to be served with coffee

I know many don't like glazed scones, but for presentation I like the addition of a confectioner's sugar cream glaze. I like to mix the glaze a little thick so that I stands up off the scone a bit. I use a fork to drizzle the glaze on. If I were being really fancy, I would briefly consider my pastry bag before coming back to reality. After all it is just a rustic, whole-wheat scone, not a fine French pastry.

 Adam's Whole Wheat Blueberry Scones

makes 12

dry ingredients

6.75 ounces of whole wheat flour (about 1 1/2 cups)

2 tsp baking powdered

3 TBS sugar

1/8 tsp salt

wet ingredients

1/2 cup (scant) of whole milk

1/2 TBS lemon juice

2 TBS sour cream

1 large egg

1 tsp vanilla

additions

7 TBS butter

1 cup of blueberries

1/2 cup of oats

glaze

1/3 cup of confectioner's sugar

about 1 teaspoon of half and half

1. Preheat oven to 425 and place baking rack in the center of the oven.
2. Combine lemon juice, sour cream, egg and vanilla in a measuring cup, then add enough milk to bring the measure up to 1/2 cup.
3. Whisk together dry ingredients, less the oats, in a mixing bowl. Once whisked together add blueberries. Cut butter into flour mixture. The texture should resemble cornmeal. Set aside.
4. Whisk milk, egg, and vanilla together. Combine with flour mixture. Be careful to not over mix. The dough will be sticky.
5. Spread the oats out over your work surface and turn your dough out on to the oats. Push the dough gently into the oats. Turn the dough over and gently push the remaining oats into the dough.
6. Form oat encrusted dough into a 9 inch circle. Cut the circle into 12 wedges. Transfer wedges to lined baking sheet (I use a Silpat) and bake 14 - 16 minutes, or until golden brown.

Still pretty good numbers