VIBES: Frank Ocean “White Ferrari”
- 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
- 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.
- 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.
- 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.
- 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.)
- Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
- Meanwhile, preheat oven to 400°F (204°C).
- 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).
- 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.
- Leftover scones keep well at room temperature for 2 days or in the refrigerator for 5 days.
- 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.