Blueberry, Juniper, And Cornmeal Drop Scones Recipe

  1. : Using a high-powered blender or spice grinder, grind both ingredients together until fully blended. (This will make extra. Reserve remainder.) Juniper sugar will keep, at room temperature, in tightly sealed container, in a cool, dark place, for up to one month.
  2. : Preheat oven to 350u0b0F. Line a baking sheet with parchment paper. In a large dry bowl, sift weighed cake flour, baking powder, and baking soda. To this bowl add flour, cornmeal, juniper sugar, salt, and light brown sugar. Run your fingers through these dry ingredients and break up all brown sugar until mixture is uniform and unclumpy.
  3. In another bowl weigh in eggs, yolks, honey, buttermilk and yogurt. Reserve the blueberries in their own bowl.
  4. When all ingredients are ready, slice butter into 1/2 inch pieces and drop into dry ingredient mixture. Bury your hands into the mixture and quickly press and release butter shavings until butter is in nickel- or dime-sized pieces. Gently create "well" in center. Whisk, with one hand, all wet ingredients and pour into "well" of dries.
  5. Stop and breathe for a moment. Recalibrate your mind into
  6. . No, I'm not joking. If you skip this step you will ruin the delicate texture of your scone (and turn it all into a gummy mess).
  7. Spread both your hands as wide as your fingers will stretch, pitchfork-style.
  8. Do not let your hands let go of this position until you pull them out of the mixture.
  9. Turning bowl clockwise with your forearms, "toss" scone mix, as if it were salad greens, until
  10. . Toss all blueberries in at once and finish "tossing" the sticky mass only until
  11. evenly incorporated. Pull heavy fingers out and, once out, make hand into fists one hand at a time, "clearing" each hand with the other, being cautious not to pull on dough too much.
  12. Using a scale, weigh scones in at 90 grams per piece, evenly spaced on baking sheet, with at least 11/2 inches between each.
  13. Bake in middle rack of oven with first timer set at 10 minutes. Turn pan to face opposite direction after 10 minutes and set following timer for 8 - 12 minutes. Scones are done when middle bounces back to the touch or scone can be lifted or slid across tray easily. Please note, because of the ingredients, these scones can get quite dark on the outer edges quite fast. Do not be alarmed; color is flavor! But if your oven runs hot you may want to bake at 325u0b0F. If your oven runs hot you may also want to "double-pan" scones-fit another baking pan under the ones the scones are on. This trick protects the bottoms of the delicate bodies of the scones.
  14. If you fear you have over-baked the scones, slide parchment off of tray onto a table or cooking rack immediately after coming out of oven.

cake flour, flour, cornmeal, baking powder, baking soda, kosher salt, unsalted butter, honey, light brown sugar, egg yolks, buttermilk, labne, blueberries, juniper berries, sugar

Taken from www.seriouseats.com/recipes/2011/09/blueberry-juniper-and-cornmeal-drop-scones-recipe.html (may not work)

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