Cooking : 30 minutes
Serve(s) : 8
Blueberry Kefir SconesDessert
Scones are all about restraint, first, restraining yourself from overmixing :
The tenderness of scones is dependent upon a light hand when it comes to the mixing/kneading, we mix until only just combined so as not to develop the gluten in the flour. As an added precaution, I recommend using an alternative (gluten free) flour in addition to the regular all-purpose, to assure a more tender result and up the nutritive value of the finished product.
Second, restraining yourself from adding too many ingredients:
Let the quality of your ingredients shine, exercise restraint in adding spices and appreciate the simple things in life.
Third, restraint when it comes to devouring every last one of these delicious scones.
At the end I will propose a kefir glaze that will take these scones to a more dessert like place, feel free to omit it if you are less into the sweet stuff, otherwise go the wash and sugar sprinkling route.
Preparation : 20 minutes Cooking : 30 minutes Serve(s) : 8
- 1½ cupsall-purpose flour
- ½ cupsorghum, buckwheat or millet flour
- ¼ cupicing sugar
- 3 tsp.baking powder
- Pinch of salt
- ½ cupcold unsalted butter, in small pieces
- 1 large egg
- ½ cupOlympic plain organic kefir
- Blueberries (to taste)
- 4 tsp.Olympic plain organic kefir
- Blond cane sugar for dusting
- ¼ cupOlympic plain organic kefir
- ¾ cupicing sugar
- Preheat the oven to 375ºF, position a rack in the middle of the oven and outfit a baking sheet with a sheet of parchment paper.
- Combine all dry ingredients in a bowl and mix together well with a whisk.
- Incorporate the butter into the flour mixture with the tips of your fingers until such time as this mixture has a texture resembling wet sand with non-uniform lumps in it then add the blueberries.
- Beat the egg with the kefir, pour over the dry mix and stir until just combined with a fork, the dough should still have a barely holding it together shaggy look about it.
- Turn the dough out onto a lightly floured surface, knead lightly to bring it all together and then form into a disk about 1 inch thick and then just let it hang out for 15 minutes.
- Cut the dough into 8 equal sized wedges like as if you were cutting a cake, transfer to the baking sheet with the help of a spatula.
- Brush the tops lightly with kefir, dust with cane sugar and into the oven for 25-30minutes or until the tops are a nice golden brown.
- Allow to cool on a rack and if you want to glaze wait until they are just warm to the touch, mix together well kefir and icing sugar, and spoon over scones, it should spread out nicely by itself before it sets.