First I overslept and woke to a phone call from the wonderful woman who runs the camp I take my dog to. Every Tuesday, like the mail, Paprika gets delivered there through sleet, snow, rain and shine. She wondered if my little dog was coming today for a hike with her buds. Uh – isn’t it Monday? No.
And yes this post was due yesterday, which explains why some of you got a blank page when you opened it earlier. When I realized I had the days wrong, I ran around the house like a mad woman getting the photography all set up in the den. And then, let’s just say I had technical difficulties getting the photos imported. I’m trying some new things, and I clearly have at least another chapter to study in food photography.
I could blame it on the fact that our summer music festival, Classical Tahoe, ended on Sunday night and we typically end on Saturdays, so that threw me off a day. All day Monday I honestly thought it was Sunday, until I saw that the post office was open.
Hopefully you’ve had days like this and understand. Either way, I sincerely apologize for the mixup with a blank post you may have received in your inbox last night. And I hope this Blueberry Scone Bread was worth the wait. It’s modeled off of one of my very favorite breakfast treats from the amazing Liz Larkin on Food52. You can see the original recipe here, which is perfect if you live at sea level. These days I have to make some adjustments for baking at 7000 feet. The recipe below is a high-altitude recipe!
Bake Like a Chef (at sea level)
If you don’t care for cardamom, just substitute cinnamon in the streusel. I have a fondness for cardamom, a spice used in a lot of Indian food, and use it in all kinds of desserts and breads.
Most of you live at sea level, I’m willing to bet. It’s much drier at 7000 feet where I live and bake, requiring an increase in moisture in most baked goods up here. Likewise, because of the difference in air pressure at higher altitudes versus sea level, chemical leaveners have to be adjusted to prevent cakes and breads from exploding in the oven. If you want to bake up a loaf of this luscious bread at sea level, here are the super-easy adjustments you’ll want to make:
- Reduce the heavy cream in the Scone Bread to 1 cup. No adjustments are needed for the cream in the streusel.
- Eliminate the extra egg white, and just use 1 large egg.
- Increase the baking powder to 1 tablespoon.
- Bake for 50 – 55 minutes.
Blueberry Scone Bread
- 1/4 cup all-purpose flour
- 1/4 cup packed brown sugar
- 2 tablespoons granulated sugar
- 2 teaspoons ground cardamom
- 1 tablespoon heavy cream
- 1 cup fresh blueberries
- 2 1/2 cups (11.25 ounces) all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- Lemon zest from 1 lemon
- 1/2 teaspoon cinnamon
- 6 tablespoons chilled unsalted butter, cut into pats
- 1 cup + 1 tablespoon heavy cream
- 1 large egg
- 1 egg white from large egg
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup sifted powdered sugar
- 1 1/2 teaspoons lemon juice
Make the Streusel
Mix together the flour, sugars, and cardamom. Stir in the cream until the dry ingredients are completely moistened. Toss together with the berries.
Make the Scone Bread
Preheat the oven to 375˚F, and butter a loaf pan.
In the bowl of a food processor fitted with a metal blade, pulse together the flour, sugar, baking powder, salt, lemon zest and cinnamon. Add the pats of butter, and pulse about 8 or 9 times. If you sift through the mixture with a fork, you should be able to see some butter chunks. Spill it all into a medium bowl.
In a small bowl or mixing cup, whisk together the cream, egg, egg white, and vanilla extract. Pour into the bowl with the flour and butter mixture. Using a spatula, gently combine the wet ingredients into the dry. When combined into a ball, place it on a lightly floured work space.
Gently knead the dough a few times, and flatten into a 6" X 14" rectangle using your fingers. If the dough is too sticky, you can dip your fingers into water and try again, or place the dough in the refrigerator for 15 minutes to firm up a bit. I just try to move as quickly as I can through it.
Slice the dough into 12 pieces by first dividing it in half, lengthwise, into 2 long rectangles. Use a sharp knife for this. Then divide each long rectangle into 6 squares.
Spread 1/2 of the streusel over 6 of the squares. Stack the dough squares without streusel on top of the ones with streusel. Spread the remaining streusel on top. Arrange the dough squares, two at a time, standing up on end into the loaf pan. As you squeeze the final squares in, it will flatten and raise the others up in the loaf pan so that they'll all be just a little below the top of the pan. Some streusel will inevitably fall off, just sprinkle that over the top of the bread dough.
Bake for 65 minutes. You may want to cover it with foil for the final 20 minutes, if you don't want it to brown too much.
Cool and drizzle on the lemon icing (recipe below).
Sift the powdered sugar, and stir in the lemon juice using a fork, until an icing forms.
Today, our Bread Bakers group is all about breakfast breads. If you’re looking for some ideas for this weekend, go check these out!
- Blueberry Buttermilk Scones by Mayuri’s Jikoni
- Breakfast Monkey Bread by Cindy’s Recipes and Writings
- Butter Enriched Milk Bread by Ambrosia
- Carrot Paneer Parathas by Sneha’s Recipe
- Easy Sourdough Popovers by Cook’s Hideout
- Jalapeño and Cheddar Bagels by Karen’s Kitchen Stories
- Low Carb Cinnamon Raisin Biscuits by Palatable Pastime
- Multigrain Aloo Methi Paratha by Sizzling Tastebuds
- Paczki with Lemon Cream Filling by All That’s Left Are The Crumbs
- Ponco – Bacon-fried Batter by Food Lust People Love
- Spice Island Breakfast Muffins by A Day in the Life on the Farm
- Vegetable and Tofu Steamed Bao by Herbivore Cucina
- Yogurt Honey Wholemeal Loaf by Cook with Renu
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.