Recipes: Blueberry Scones; Biscuits | Beginning Preparations for Builder's Expo on Sept. 26-28

We have a food booth at the San Antonio Builder's Expo at the Alamo Dome next week. Today we started tracking down supplies. Our menus are:

Breakfast Burritos and Blueberry Scones

Lunch Po'boys:
1. Roast Beef
2. Ham and Cheese
3. Cajun Turkey
4. Ferdie (Combo of all three meats)
NuAwlins Bread Pudding

For a truly authentic po'boy one needs to have authentic New Orleans French bread. I had previously arranged for our genuine French bread to come in from New Orleans. Well, today I was informed that it was not going to be here in time. I went into panic mode for a little while. I was saved by one of my suppliers. He found French bread, just not from the infamous Leidenheimer's Bakery in New Orleans. It's a close second and I'm grateful.

I am posting the Scone recipe that I will be using for the breakfast. I will take photos when I make these later this week and interject them into the appropriate section for each step. It's pretty easy after you see it done.

Blueberry Scones
Makes 8

DRY MIX:
2 cups all-purpose flour
½ cup white sugar
2 tsps baking powder
¼ tsp baking soda
1 tsp table salt
2 tsps lemon zest
8 Tbls unsalted butter, frozen and grated
WET MIX
½ cup milk
½ cup sour cream
FRUIT 1 ½ cups blueberries
TOPPING
2 Tbls butter, melted
1 Tbl sugar

Preheat oven to 425ºF.
1. Combine dry ingredients and mix well with whisk.
2. Combine wet mix ingredients and mix well.
3. Work butter into dry mix with fingers or a pastry cutter.
4. Working with a rubber spatula with a folding action, combine dry mix and wet mix. Bring it together every so gently. Mix as little as possible. At this point, the mix should be very disorganized and shaggy…great.
5. Turn mix out onto a heavily floured board and push all together into a rectangle. Do not knead. With a floured rolling pin, flatten keeping the rectangular shape as much as possible till about ½” thick.
6. With a dough scraper or large spatula, lift dough along the long sides and fold into center. Then lift dough short sides and fold into center. You should have a thick compact square or small rectangle. Put into freezer for 5 minutes.
7. Remove from freezer and roll dough into rectangle about ½” thick.
8. Press blueberries into dough on long of rectangle. Now roll dough jellyroll fashion starting with the blueberry side.
9. Flatten slightly and shape until you have a rectangle about 4” wide by 12” long and 1 ½” to 2” thick.
10. Brush with melted butter and sprinkle with sugar.
11. With dough scraper or large knife, cut dough in half in the middle of the 12” side making two 6" pieces. Then cut each 6" piece in half again making four 3" pieces. Cut each 3" piece in half on an angle creating a triangle.
12. Place on ungreased cookie sheet and bake at 425ºF for 22-25 minutes or until lightly browned.

NOTE: These are very good heated up the next day. Bake for 10 minutes at 400ºF. They also freeze very well. Let frozen ones defrost and then bake 10 minutes at 400ºF.

I basically use this same recipe for biscuits with these modifications:

Biscuits
Makes 8-10

DRY MIX:
1 cup soft flour (such as flour for tortillas)
1 cups all-purpose flour
2 tsps baking powder
¼ tsp baking soda
1 tsp table salt
½ cup Butter-flavored Crisco
WET MIX
½ cup milk
½ cup sour cream
TOPPING
2 Tbls butter, melted

Preheat oven to 425ºF.
1. Combine dry ingredients and mix well with whisk.
2. Combine wet mix ingredients and mix well.
3. Work Crisco into dry mix with fingers or pastry cutter.
4. Working with a rubber spatula with a folding action, combine dry mix and wet mix. Bring it together every so gently. Mix as little as possible. At this point, the mix should be very disorganized and shaggy…great.
5. Turn mix out onto a heavily floured board and push all together. With a floured rolling pin, roll until about 1” thick.
6. Cut into squares or rounds with a very sharp cookie cutter. Note: Dip your cutter into flour after each cut or the dough will stick to the cutter.
7. Place on ungreased cookie sheet and bake at 425ºF for 18-20 minutes or until lightly browned.
8. Brush with melted butter

NOTE: These are very good heated up the next day. Bake for 10 minutes at 400ºF. They also freeze very well. Let frozen ones defrost and then bake 10 minutes at 400ºF.

Have fun!