Don't forget to add the salt!

Did you know salt plays an extremely important role in baked goods?  It helps assist the baking soda or baking powder (or both) in improving both the taste and texture of confections.  In some recipes it is crucial.  Others, it plays only a minor role and its' presence is hardly missed, if at all.  In today's case, it didn't seem to matter. 

After dinner Lauren and I decided to whip up a quick batch of Blueberry Oat Scones from Epicurious.com.  One of my favorite web sites, hands down.  I found this recipe in the March '09 edition of Gourmet magazine.  Since blueberries are finally starting to make their way into our grocery stores up here, I bought a couple of tubs and used one to make these:

Blueberry Oat Scones


Bon Appétit
July 2009

by Molly Wizenberg

This version of the scone is based on the recipe from the Standard Baking Company. Molly tweaked the recipe slightly in her home kitchen. If using frozen blueberries, do not thaw them before folding into the batter.

Yield: Makes 11 to 12 servings

3 cups all purpose flour

1/3 cup (packed) golden brown sugar

1 tablespoon plus 1 teaspoon baking powder

1 1/2 teaspoons baking soda

3/4 teaspoon coarse kosher salt

11 tablespoons (1 stick plus 3 tablespoons) chilled unsalted butter, cut into 1/2-inch cubes

1 cup plus 3 tablespoons old-fashioned oats

1 cup fresh or frozen blueberries (about 5 1/2 ounces)

1 3/4 cups chilled half and half

1 teaspoon vanilla extract

5 teaspoons raw sugar*

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350°F. Line 2 rimmed baking sheets with parchment paper.

Combine flour, brown sugar, baking powder, baking soda, and coarse salt in processor; blend 5 seconds. Add butter. Using on/off turns, blend until mixture resembles coarse meal. Transfer mixture to large bowl. Add 1 cup oats and blueberries; stir to blend evenly.

Stir half and half and vanilla in small bowl. Gradually add to flour mixture, tossing until dough just comes together (dough will be very moist).

Using 1/2-cup measuring cup for each scone, drop dough in mounds onto prepared baking sheets, spacing 3 inches apart. Sprinkle tops with remaining 3 tablespoons oats, then raw sugar.
Bake 15 minutes. Reverse sheets and continue baking until scones are golden and tester inserted into center from side comes out clean, about 12 minutes longer. Transfer scones to rack and cool slightly. Serve warm or at room temperature.

*Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores.



We also didn't read the directions properly and added all the oats at once instead of dusting the top of the scones with some of them, but they still turned out just fine.  Although I have one warning: no more than 6 scones per sheet pan (NOT cookie sheet!).   They spread a LOT!  However, since the salt acts with the baking powder and baking soda to make the scones rise, maybe they won't spread as much.  I'll make these again though, hopefully the way they are supposed to be made!

Tomorrow: the second half of the blueberries I bought, making blueberry pancakes!