 |
|
|
|
| |
The Food Guys for July 27, 2008
11:50 AM - 12:00 PM
Today's Highlight: “Huckleberries”
Huckleberry Scones
Makes 8 large scones
1 1/2 cups fresh huckleberries
2 cups all-purpose flour (dip dry measure into flour container, fill to overflowing, and sweep off excess with a narrow spatula)
1/2 cup + 1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Finely grated zest of 1 lemon
1/2 cup (1 stick) very cold butter, cut into small pieces
1 cup + 1 tablespoon heavy or whipping cream
1. Adjust oven rack to center position and preheat the oven to 425 degrees. Line a large baking sheet with cooking parchment or silicone baking pan liner.
2. Pick over the huckleberries and discard any stems.
3, In a large bowl, whisk together the flour, 1/2 cup sugar, baking powder, baking soda, salt, and lemon zest. Add the butter and work it into the flour rapidly with your fingertips, pinching the pieces to flatten them into flakes. Add the huckleberries and toss to coat with the dry ingredients. Pour in 1 cup of the cream and fold into the berry mixture with a rubber spatula until just combined. The dough will look lumpy.
4. Dust your work surface with flour and scrape the dough onto it. Knead the dough a few times just until it holds together. Shape the dough into a disk measuring 7 inches in diameter and about 1 inch thick. Brush top of dough with the remaining 1 tablespoon cream and sprinkle with the 1 tablespoon sugar. With a sharp knife, cut the dough into 8 wedges. Transfer scones to the prepared sheet, spacing them about 2 inches apart.
5. Bake 18 to 23 minutes, until tops and bottoms of the scones are golden brown. Cool 10 minutes before serving.
Copright © 2007 by Greg Patent
From favorite seasonal recipes, to the roots of our food traditions, to the politics of food, Jon and Greg illuminate the wonderful world of food each Sunday, in this 10 minute program produced by Montana Public Radio.
Greg Patent won the Pillsbury bakeoff when he was 19 years old. His cookbook, "Baking in America," won the 2003 James Beard Award for best baking book of the year. Jon Jackson is a mystery writer and jazz music expert with a passion for great food. The Food Guys have also been featured on NPR’s Weekend Edition Sunday.
|
|
|
