The Altitude Adjustment Section
I asked Susan Purdy to choose today’s high altitude baking recipe and she said "let's do scones." So here we go!
Ingredients for scones
1 cup blueberries
2 cups A.P. flour
2 1/2 teaspoons baking powder
1/3 cup sugar
1 teaspoon salt
1/2 teaspoon ground Cardamom or nutmeg
7 tablespoons cold butter cut up
1 large room temp egg
3/4 cup whole milk
Ingredients for glaze
2 tablespoons milk
2 tablespoons granulated sugar
Procedure
Preheat oven to 425. Measure the flour, baking powder, sugar, salt and cardamom or nutmeg into the bowl of your food processor, fitted with the steel blade. Add the cut up butter and pulse till mixture resembles small crumbs. Dump out mixture into a bowl. Add the blueberries and toss to coat so they don’t sink. In a small bowl, combine the egg and milk. Make a well in the center of dry mixture and add liquids. Stir everything together with a fork just till dough comes together. It will be sticky — don’t panic! With floured fingers, pull off 8 lumps of dough, each about 2 x 2 1/2 inches, and place 2 inches apart on cookie sheet lined with parchment. You can leave the dough round or pat into wedge shapes. Brush top of each scone with a little milk and sprinkle with some sugar. Bake for 20-25 minutes. When done, they will turn golden brown and a toothpick inserted in the center should come out clean.
