Scones

I continued my foray into baking by stepping into the world of scones yesterday. Scones are nothing more than really rich biscuits with the addition of eggs and cream to the dough. It makes the dough harder to handle because it's sticky and I didn't want to get them too "floury" by covering everything with flour as I did with the biscuits.

I added a cup of frozen blueberries to the dough (2c flour, 5 tbsp butter, 4 tsp baking powder, 2 eggs, 2 tbsp sugar, 3/4 cup half and half, 1 tsp salt) after cutting the butter into the flour. This added to the tackiness of the dough since nothing was warm, but I managed to get the thing out of the bowl and onto the counter. Kneading the dough was difficult and I eventually got it somewhat dome-shaped. I then cut six wedges and got them (not without a struggle, mind you) onto a baking sheet and into a hot (450°F) oven. They were initially baked for 8 minutes, but they weren't quite done in the center, I suspect due to the frozen blueberries releasing their moisture, so I put them back in for another 3-4 minutes.

Surprisingly ugly, but really, really tasty. Me darlin' Mrs. was quite enthused with the results and later in the day, had all manner of other additions for future scones that I needed to bake for her. All in due time, sweetie...

We finished them off today -- they keep well. They weren't warm, but they were just as moist as when I pulled them from the oven yesterday. I'll make these again, but with all of the high-fat items, maybe not too often. I do understand why scones are priced why they are now, though. With practice, I'm sure I'll become more adept at handling the dough, but they really can be labor intensive.