Go Bold With Butter - Frozen Butter? - Cooks and knits Blog at Allrecipes.com - 274913

Cooks and knits

Go Bold With Butter - Frozen butter? 
May 10, 2012 8:16 am 
Updated: May 15, 2012 10:51 am
When I see scone recipes, I cannot help but compare them to the delicious recipe that my daughter Natalia prepares: Orange Blueberry Scones. We are big fans of Cook's Illustrated Magazine and America's Test Kitchen, and in the July 2007 edition of the magazine they had a special feature about scones. In true Cook's Illustrated magazine/ATK fashion, the article explained how they tried different recipes and techniques to arrive at the 'perfect' scone. 

The two things that Natalia learned from that were the use of frozen butter and the layering technique for add-ins.

Instead of cutting the butter into the dry ingredients until pea size (like traditional recipes), she now freezes the butter until completely firm and then grates it into the dry ingredients using the bigger holes of the grater. This creates tender, flaky scones.  

The article also explained that adding blueberries to the dough and mixing them in created a big mess, mushed up the berries, and you could have scones full of berries and other ones with hardly any. To avoid that, you roll out the scone dough, distribute the berries evenly, roll the dough up, flatten it and then cut the scones - This encapsulates the berries without mashing them - less mess -  and you have better control of distribution.

This is how they explained it:
"... cutting frozen butter into the flour and giving the dough a few folds helped the scones rise; and rolling out the dough before pressing the berries into it and rolling it up like a jellyroll before flattening it and cutting out the scones all contributed to making this our ideal scone recipe". (Published July 1, 2007, Cook's Illustrated Magazine).

The Go Bold with Butter activity for the Allrecipes Ambassadors included a scones recipe, so I jumped at the chance to try out these techniques.  

The scones were very nice, a bit crumblier than I am used to, but very good. I will do some things differently next time though. One is to add a bit more cream to the dough because I think that will help make them softer. The other is to sprinkle some of the cinnamon sugar together with the raisins. That will give them more flavor inside. 

Cinnamon Toast Scones
Photo Detail
Cinnamon Toast Scones
Photo Detail
May 10, 2012 10:34 am
I have always grated frozen butter for scones but was unaware of the blueberry tip. Thank you for sharing...I will put this to use next time I make scones. I am also a fan of Cook's Illustrated.
May 11, 2012 8:54 pm
I always learn something new every day! Thanks!
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Milly Suazo

Home Town
Barrio Tejas, Humacao, Puerto Rico
Living In
Allentown, Pennsylvania, USA

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Nov. 2006

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Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Nouvelle, Low Carb, Dessert, Gourmet

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About Me
I was born and raised in Puerto Rico (grew up in Humacao) and after getting married in 1985 I moved to the continental US. My husband was in the Army and therefore we lived in several states: Kansas, Arizona, Texas (El Paso). He then left the active duty service and we have lived in: Maryland, Texas (Rio Grande Valley) and now in Allentown, Pennsylvania. Our daughters are now 25 and 22. If you would like to contact me send your message to: millysuazo@gmail.com
My favorite things to cook
I truly have no favorite, but if I have to choose I would say desserts because those are the ones that generate the most WOW effect from others. I cook traditional puertorrican fare and also all kinds of cuisines.
My favorite family cooking traditions
Thanksgiving and Christmas menu. I have tried different turkey recipes over the years, but the one that stuck is the one where I cook the bird in a roaster oven with all kinds of veggies and a whole bottle of wine poured on top. No dry turkey meat in this house. Ever. It's in my shared recipes (Pavo al Vino).
My cooking triumphs
The recipe I invented for fluffy cream cheese frosting is by far my best accomplishment. The second is my Tortilla Soup, also my own style. The most legendary -but not my own recipe- are my Cinnamon Rolls. Big, gooey and delicious. The best recipe ever!
My cooking tragedies
One time I made one of my really good cakes and beautifully decorated it so the girls and I could take it to my husband's office for a surprise birthday party. My oldest daughter (10 or so at the time) was holding it in her lap in the front seat. I had to step on the break and the cake went flying to my daughter's feet. We had to stop on the side of the highway to try and put together the cake the best we could. It wasn't as pretty, but we still managed to sing Happy Birthday to him.
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