Let's Make Flour!Come over for tea Friday afternoon and we'll make some flour, instead of having our usual sewing circle. Just bring your mill or blender and your grain choice. Please review these instructions before you come:
(With a very feminine touch! We love flowers...)
1 cup plus 5 tablespoons heavy whipping cream, divided
21/2 cups all-purpose flour
1/2 cup sugar, divided
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup cold unsalted butter, cut into cubes
1 large egg, at room temperature
1/2 cup fresh blueberries
3 tablespoons almond slices
2 tablespoons unsalted butter, melted
• Preheat oven to 425°.
• Line a baking sheet with parchment paper. Set aside.
• In a small saucepan, cook 1 cup cream over medium heat until just simmering. Remove from heat, add tea leaves, and steep for 10 minutes. Strain, discarding tea leaves. Add enough remaining cream to make 1 cup. Refrigerate until cold, approximately 1 hour.
• In a large bowl, sift together flour, 6 tablespoons sugar, baking powder, and salt. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Set aside.
• In a small bowl, combine cold cream and egg, whisking well. Add cream mixture to flour mixture, stirring just until combined.
• Turn dough out onto a lightly floured surface, and knead several times until smooth. Pat dough into a 1/2-inch-thick disk. Using a 2-inch flower-shaped cutter, cut 12 scones, rerolling dough once if necessary. Place on prepared baking sheet.
• Brush tops of scones with remaining 2 tablespoons cream. Place 3 or 4 blueberries in center of each scone. Sprinkle scones with remaining 2 tablespoons sugar. Arrange almond slices on petal areas of scones.
• Bake until bottom edges of scones are golden brown, 12 to 15 minutes. Transfer to a wire rack to cool completely. Brush with melted butter.