I’ve had a craving for maple-blueberry scones since the discussion on extracts (here), so I made the Dorie/Joanne Chang version from NYT.
I by-passed the stand-mixer, and did everything by hand, grating in most of the butter and chopping up the last bit. I used unsweetened dried blueberries, briefly soaked – 80 grams for the full batch. The dough was mixed yesterday and rested an hour before shaping. Those which didn’t go from there into the freezer got an overnight rest – covered – in the fridge.
Baked and glazed – excellent. As good as anything you could get from a bakery.
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