A baker’s quest for the best never ends! I read a different way to mix butter into scone dough in a post by @cooking.w.class. It’s actually an @joannebchang Maple-Blueberry Scone recipe printed in @nytcooking by @doriegreenspan —how’s that for name dropping😂. All are such skilled bakers I jumped right up to bake these scones. The difference from most scone recipes is that half the cold cubed butter is completely blended in with the flour, the remaining butter barely mixed in leaving small chunks of butter. Swipe to see that in my dough. The result is a tender crumb from the fully mixed in butter and a little flaky/crumbly texture from the butter chunks. The technique works exceptionally well with a part whole wheat dough, which I always like for the added grain flavor and nutrition. These scones are lightly sweetened with maple syrup and really shine with the added maple glaze—don’t skip it! PS- I used frozen mixed berries instead of fresh blueberries. Get the recipe at any of the above named bakers. #berryscones #homebaking #bakingtechniques #fruitscones #whatsinrosieskitchen https://www.instagram.com/p/CcIzWSrpK2T/?igshid=NGJjMDIxMWI=
