Monday, August 1, 2011

Homemade Scones with Berry Butter

 Did you grow up in a house with scones?  Or when you went to the fair did you would buy an "elephant ear"?  Have you ever had one before?  If not you are so missing out.

Scones was a regular occurrence at my house growing up and it still is at my house today.  We mostly would eat them when it was bread day.  My mom always made homemade bread and so for dinner we would eat the leftover bread dough friend as scones.

We would eat it with butter and honey, peanut butter and jam, or our favorite way: tuna fish and pickles. Mmmm---good!

After Pioneer Women had a post on berry butter, I knew exactly what I was going to make those ladies/girls at camp.  I am a berry lover and nothing could be easier than berry butter.  It is divine and amazing, then pair it with a fresh, hot scone and it is pure heaven.

This scone recipe has been around since who knows when--I got it from my mother who got it from her sister-in-law who got it from her grandmother (I think that's how it goes...).  The best part is that you can make a whole batch and it will sit in your fridge until you are ready to make them.  Or you can pinch off as much as you need and let the rest sit until another day.  I love it for that!

Homemade Scones with Berry Butter

4 c. warm milk
1 c. shortening
1 c. sugar
1/2 c. warm water
1 Tbsp. yeast
10 c. all purpose flour, divided
1 tsp. salt
1 tsp. baking soda
2 tsp. baking powder

1.  Put 1/2 c. warm water and yeast in small bowl and let sit for 10 minutes.  In the bowl of a stand mixer fitted with the bread hook attachment add milk, shortening, sugar, 8 cups of the flour and yeast that has been sitting.  Let mix until incorporated.  Dough will be soupy looking but let it sit until it doubles in size --keeping it right in your mixing bowl.  

2.  After it has risen, turn on your mixer and add 2 more cups of flour, salt, baking soda, and baking powder.  Let knead for 3-4 minutes.  Place in a large greased bowl and let rise again until double in size.

3.  At this point you can make scones with it or you can put it in the fridge (I put mine in a food safe bucket with a lid).

4.  When you are ready to cook the scones, heat oil in a pan to about 360 degrees.  Pinch off dough pieces, and flatten to 1/4" thick circles, very important because the dough will puff a lot and you don't want the middle doughy.  Fry dough on each side until browned.  Serve warm with berry butter.  Delicious!

Berry Butter

2 cubes (1 c.) butter, softened
1/2 c. fresh raspberries or blackberries
1/2 t. sugar

1. Whip 2 sticks of butter on high using the whisk attachment on your stand mixer. Switch to paddle attachment. Add either raspberries or blackberries and sugar. Turn mixer on low for only about five seconds, just long enough for the berries to begin to mix in/break up, but not so long that it turns into a mess. 

2.  Turn mixture out onto a long sheet of plastic wrap set over a long sheet of foil. Use the wrap/foil to roll the butter into a cylinder: first seal the plastic wrap around the cylinder, then secure the foil around it. Twist the ends, gradually applying more pressure as you twist in order to make the cylinder taut.
Once it's a nice, neat cylinder of foil, place into the freezer for 30 minutes in order to quickly solidify it, then transfer it to the fridge until you're ready to use it. Butter should be nice and firm.  Enjoy!

Source:  Pioneer Woman
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