Saturday, February 16, 2008

From Bland to Blueberries

During my freshman year of college, I had an 8 am biology class. Sounds simple, not so. For me, having to wake up at 7 am to catch the 7:30 bus from my campus to the other campus (There were two campuses: one for men and one for women but the classes were on both campuses. Most of the science classes were on the men's campus.) was annoying, especially so during the winter. Not very enticing for a Caribbean girl. The biology class I looked forward to, not the morning commute. Until one day, my friend and I stopped off at the cafe for coffee before walking across the frozen tundra to the science building. "You should try the scones," she said. That was the beginning of a year long "addiction." Addiction and the onset of "the freshman 15," or more accurately, the freshman 20. Buttery,crumbly, sweet blueberry scones. Simple triangles of pure heaven. The fact that I still had to catch the 7:30 bus didn't change neither did the fact that I still had to get to class for 8 am, sometimes in sub zero degree temperatures. What did change, however, was the blandness of that morning routine.

My Blueberry Cappuccino Scones have no butter so, to provide the crumbly texture characteristic of scones, I used whole grain pastry flour which has a little less protein content than all-purpose flour. If you do not have pastry flour available, by all means do use all-purpose flour but expect that the texture will be a little more on the chewy side. Also, whether you use pastry or all-purpose flour, do not over-mix the dough. Over-mixing will cause it to become more elastic.

Blueberries and cappuccino are an unusual combination but I think you will be pleasantly surprised; the cappuccino provides an extra layer of flavor.

You should try these scones.

Blueberry Cappuccino Scones

2 cups whole grain pastry flour
1 tbsp baking powder
1/2 tsp salt
3/4 cup sugar
1 cup blueberries
1/4 walnuts finely chopped
1/2 cup prepared cappuccino OR 1/4 cup cooled brewed coffee plus 1/4 cup milk
2 tbsp yogurt
2 eggs lightly beaten
1 1/4 tsp vanilla extract
3 tbsp milk
1 tsp honey
1/4 cup dark chocolate chips

1. Set oven 400 degrees F.
2. Combine flour, baking powder, sugar, blueberries and walnuts. Mix well.
3. Combine liquid ingredients
4. Add liquid ingredients to dry ingredients. Using a spatula, mix until just combined, DO NOT over-mix. Mixture will be wet and appear sticky. This is good.
5. Flour your fingers well and, on lightly floured surface, work mixture into circular disk about 1 to 1 1/2" thick. Cut into eight triangles as you would a pizza or into rounds using large circular cookie cutter.
6. Gently transfer to a well greased baking sheet, placing equal distances apart.
7. Bake for 15 to 20 minutes until lightly golden brown. Transfer to wire rack to cool.
8. Melt chocolate chips using a double boiler or in the microwave.
9. Drizzle melted chocolate unto scones. Enjoy warm or cooled.

1 comment:

Anonymous said...

Interestingly different yet delightfully enjoyable. This recipe was not as difficult as I thought it would be...definitely a keeper!