VIBES: Frank Ocean “White Ferrari”

INGREDIENTS:

• 2 cups (250g) all-purpose flour (spooned and leveled, or by weight) plus more for hands and work surface
• 1/2 cup(100g) granulated sugar
• 1/2 teaspoon salt
• 2 and 1/2 teaspoons baking powder
• 1/2 cup (1 stick; 115g) unsalted butter, frozen
• 1/2 cup (120ml) heavy cream or buttermilk (plus 2 Tbsp for brushing)
• 1 large egg 
• 1 1/2 teaspoons pure vanilla extract
• 1 cup fresh blueberries
• 1 Tbsp turbinado sugar – for dusting
• Optional – Vanilla Icing

DIRECTIONS:

1. Whisk flour, sugar, salt, and baking powder together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See pics above for a closer look at the texture. Place in the freezer as you mix the wet ingredients together.
2. Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the add-ins, then mix together until everything appears moistened.
3. With floured hands, put dough out onto a floured surface, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
4. Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
5. Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
6. Meanwhile, preheat oven to 400°F (204°C).
7. Line a large baking sheet with parchment paper or silicone baking mat(s). After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
8. Bake for 18-25 minutes or until golden brown around the edges and lightly browned on top. My scones took exactly 20 mins. Remove from the oven and cool.
9. Leftover scones keep well at room temperature for 2 days or in the refrigerator for 5 days.

NOTES:

• Swap the berries for strawberries, blackberries, raspberries, chocolate chips, dried cranberries + orange zest, cinnamon chips, etc..
• Add a bit of lemon zest for brightness
• If using frozen berries, keep frozen, do not thaw
• Swap the heavy cream for buttermilk for a slightly tangy flavor
• You can mix the butter/flour in your food processor or by hand with a pastry cutter
• If your scones are over-spreading: Start with very cold scone dough. Expect some spread, but if the scones are over-spreading as they bake, remove from the oven and press back into its triangle shape (or whatever shape) using a rubber spatula.
• You can shape this dough into wedges and refrigerate overnight.
• Freeze Before Baking: Freeze scone dough wedges on a plate or baking sheet for 1 hour. Once relatively frozen, you can layer them in a freezer-friendly bag or container. Bake from frozen, adding a few minutes to the bake time in the recipe below. Or thaw overnight, then bake as directed.
• Freeze After Baking: Freeze the baked and cooled scones before topping with icing or confectioners’ sugar. I usually freeze in a freezer-friendly bag or container. To thaw, leave out on the counter for a few hours or overnight in the refrigerator. Warm in the microwave for 30 seconds or on a baking sheet in a 300°F (149°C) oven for 10 minutes.

SOURCE.