Sallyโ€™s Baking Addiction: May, 2019 Challenge: How To Make Perfect Scones๐Ÿ‘ฉ๐Ÿปโ€๐Ÿณ

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When I saw that Sally had set scone baking as the May challenge, I was both excited and disappointed at the the same time. Excited because I love scones! And so does my family, which means I have baked a lot of scones over the years. I don’t find them to be that difficult, mainly due to all the practice I have had ๐Ÿ˜‚

So I was not expecting this to be much of a challenge. But then I took a closer look at Sally’s recipe. Her method of cutting in the butter (a crucial component to scone baking) was one that I have seen before, but have never tried. More on that later!

The first task was to choose which flavor to make my scones. Sally has quite a large variety from which to select! She has savory recipes as well as the more common, sweet options. We were having house guests this month, so I selected the tried and true, blueberry, which would please all of us for breakfast during their stay.

The first step was to combine the dry ingredients: flour, salt, baking powder, cinnamon and sugar.

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Then I chose to mix the wet ingredients and keep it in the fridge, while I cut in the butter. Keeping everything as cold as possible, for as long as possible is crucial to getting fluffy and light scones. Not an easy job in a hot Tucson kitchen ๐Ÿ˜†

I mixed the heavy cream, vanilla and egg in a 2 cup measure with a spout. I added another ingredient, not specified by Sally’s recipe: Lemon zest ๐Ÿ‹ย I love lemon and blueberries together, so you will see the zest in the picture.

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This was whisked up, and placed in the refrigerator for later.

Now comes the new part, for me anyway. Normally, I will cube the cold butter into smallish pieces and use a pastry cutter to work the small cubes into smaller, pea sized pieces. And, that has always worked well! But Sally, and others that I have seen, will use frozen butter and a box grater. IMG_5800

I admit that this has always struck me as messy and time consuming. And, if you are making more than just 8 scones, it is a lot of butter to deal with! In this recipe, there is only 1/2 cup, or 1 stick. So I decided to give it a go.

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This was added to the dry ingredients and cut into the mix, which did not take long given how small the butter pieces were from the grating process.

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The cold, wet mixture was then added..

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as were the blueberries.

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The batter was stirred until the components came together in a loose ball. This was turned out onto a heavily floured counter, and molded into an 8″ circle. As I mentioned before, this was cut into 8 triangles.

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I put these on a tray and left them overnight in the fridge, as I wanted to bake them off, fresh in the morning, for our guests.

The next morning, the scones were brushed with cream and dusted with course sugar. They were baked at 400F for some amount of time (I forgot to set the timer ๐Ÿ˜‰)

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Until golden brown ๐Ÿ˜‹

 

Then it was time to chow down!

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So, was it really necessary to grate the butter?

These scones were delicious! No doubt about it! But they were just as tasty as recipes where I just cut up the butter into very small cubes. I would say, if there is a small amount of butter needed, then grating would be fine. But for those recipes where you are making more than just 8 or 12 scones, and you like to cube the butter, then go right ahead. That will be my plan moving forward.

Do try Sally’s scone recipes! I love her flavor combos โค๏ธ

 

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Sallyโ€™s Baking Addiction: March, 2019 Challenge: Lemon Bars With Shortbread Crust ๐Ÿ‹

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When I saw that Sally wanted us to make lemon bars, I was not too excited ๐Ÿ˜

I love lemon ๐Ÿ‹, but am not a huge fan of shortbread. Just too buttery for me, but it turned out that the crust was not too thick and did provide a nice relief to all that sharp lemon flavor.

Sally has converted me once again! Everytime I think that I won’t like something, I am wrong๐Ÿ˜‚ย Now I am a believer!!

There are only 7 ingredients in her recipe, so the quality of each is important๐ŸŒŸ

The first step is to bake the shortbread crust. I put the 1 cup of butter into a glass measuring cup, with a pour spout, and melted it in the microwave, just until it was melted (I didn’t want this to boil). While the butter cooled a bit, I whisked up the granulated sugar, vanilla and salt

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The melted butter was added

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Finally the flour was incorporated and stirred into a shiny dough ball, the dough is thick at this point.

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This was pressed into a 9 X 13, parchment lined glass pan

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and baked at 325F for 20 minutes.

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While the crust was in the oven, the filling was prepared. It is also quite easy to assemble!

More sugar and flour were sifted together. I made one small change to Sally’s recipe here and added the zest of the lemons ๐Ÿ‹, I just couldn’t help myself๐Ÿ˜‰

It also turned out that all my eggs were double yolks ๐Ÿ˜‚

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Another important tip Sally gave us was to use freshly squeezed lemon juice. I have to agree with her! I always squeeze it fresh.

 

After the juice was added, the lemon filling was poured over the warm crust and back in the oven for another 20 minutes, until the center jiggled slightly

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Once the bars were done, they sat at room temperature for 2 hours, then in the refridgerator for overnight. Sally recommends they be refriderated for at least two hours but overnight fit my life better ๐Ÿ˜Š

Then it was time to cut! I pulled them out of the pan using the parchment paper and dusted the bars with powdered sugar

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Then cut into squares, a knife run under hot water helped make this a cleaner job!

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I was happy with the look of these ๐Ÿ˜Š

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And the taste! ๐Ÿ˜‹โœจ

If you are a lemon fan, these are for you!