I began with a traditional English Blueberry Scone recipe made by MAYA, from The Yearling Blog on WordPress, and I adapted it- using weight measurements in grams and I weighed all the ingredients I used on CUISINART food scale in grams.
For the liquid ingredients I converted the measurements to ounces. Mine took out the heavy whipping cream and replaced it with part 2% evaporated milk and unsweetened soy milk. You could sub all soy milk or all low fat Evaporated milk, just so it comes to 10 oz, and the texture like soft biscuit dough.
Make sure you’re using fresh leavening products. In this case, baking powder. …if yours is old, throw it out and buy new. The lightness of the Scones rely on it. There are no eggs I N it.
All images photographed by Paulette L Motzko, and Digital Photo Editing by PLM Studios, Las Vegas, Nevada.
Measuring is the hardest thing here, if you’re an American like I am. If you are a native to England or Italy, you’re used to it there. It is the most accurate way to measure though.
I wrote MAYA’S original measurements and ingredients on a recipe card so I could easily refer to it. If something spilled on it, it wouldn’t be on my Galaxy Note 4, and I could adapt it as I went along, substituting unsweetened soy milk for 9 ounces of the liquid, and 1 ounce Carnation Low fat Evaporated Milk for 1 ounce of the liquid. Weighing it on the scale. I am not sure what that would be on cups folks.
I increased the sugar in the recipe to 6 tablespoons because Maya said hers weren’t sweet enough.
I made up the other 9 ounces of liquid in unsweetened soy milk, totalling 10 oz.
I also let the kitchen Aid mixer do all the mixing with the paddle attachment, looking at the texture as I went along.
I worked the fresh blueberries in with a wooden spoon carefully as not to squash them, and topped it off with more reserved blueberries from the 11 oz….and 1/2 tablespoon granulated sugar before baking.
The fresh lemon zest adds such a wonderful aroma and freshness to the scones. Whatever you do, don’t leave it out! ! It is a key flavor component in the scones.
Written by Paulette Le Pore Motzko
COPYRIGHT DECEMBER 8TH, 2015