Blueberry, Apricot and Cream Cheese Scones
Perfect scones! Another world class recipe from NZ's premier baker Dean Brettschneider from his show A Kiwi Baker in California.
440g plain flour
10g baking Powder
1g baking Soda (really good pinch)
½ teaspoon ginger powder
¼ teaspoon cinnamon powder
110g castor sugar
250g butter – softened
50g (1) egg
125ml whole milk
½ teaspoon vanilla extract
100g frozen blueberries
100g dried apricots – diced
70g cream cheese – cut into ½ cubes and frozen on plastic wrap
egg wash – made by whisking 1 egg and 50mls of water.
100g Coffee Crystal sugar.
Sieve the dry ingredients and set aside in a bowl. Place the softened butter and sugar into a mixing bowl fitted with a beater attachment, beat until really light and creamy. Add the egg and milk, then lastly add the dry ingredients and mix for 1 minute on slow speed and then 30 to 60 seconds on medium speed.
Remove from the mixer and mix in by hand the frozen blueberries, apricots and frozen cream cheese cubes. Don’t over mix otherwise the blueberries will break up and bleed causing the dough to become purple in colour.
Scrape out onto a floured bench and tidy up to a rectangle then using a rolling pin, roll out to 25cm long x 20cm wide and 3cm thick rectangle. Place onto a chopping board or baking tray lined with plastic wrap. Using a pastry brush, eggs wash the top surface and then evenly sprinkle with coffee sugar crystals.
Then place into the refrigerator for 2 hours or the freezer for 1 hour until firm the scone dough is firm but not frozen.
Remove when firm and using a large chef’s knife, cut into desired shapes..... I normally do triangles of approximately 10cm down the two long edges and 7cm along the short edge or you can cut into 7cm squares.
Allow the scones to sit at room temperature for 30 minutes and then place into a pre-heated oven set at 200°C and bake for 20 – 25 minutes. Cool until warm and then serve with a lovely apricot jam and butter, if you dare!