Hello sweet teeth!
My husband ASKED me to BAKE last week. No, you do not understand how significant this was. I imagine that a lot of men would be thrilled to have a wife/girlfriend/significant other who is obsessed with all things food. I know that my husband appreciates and enjoys the things that I make, but my culinary adventures are often met with comments such as, “Who is going to eat all of this?” Or “Why would you make graham crackers when you can just buy them?” So, as I mentioned, when he asked me to bake something for him to bring to work, I was shocked and excited! He requested something “breakfast-y” and since I had just purchased two pints of plump, juicy blueberries, scones it was!
With all of the seasonal summer fruit coming to its’ peak, I find myself with even more excuses to bake. I like to take advantage of the produce that we are only able to enjoy for a few short months out of the year in this part of the country.
Blueberry Scones (adapted from Martha Stewart)
- 2 cups flour
- 3 Tbsp sugar
- 1 Tbsp baking powder
- 3/4 tsp salt
- 6 Tbsp cold, unsalted butter cut into small pieces
- 1 cup fresh blueberries, rinsed
- 1/3 cup heavy cream
- 2 eggs
- Preheat oven to 400° and line baking sheet with parchment paper
- In a large bowl, sift together dry ingredients
- With a pastry cutter, blend in butter until the largest pieces are the size of peas
- In another small bowl whisk eggs together with heavy cream
- Make well in center of flour mixture and pour in wet mixture (save bowl that eggs and cream were mixed in)
- Combine using a fork until dough just comes together
- Mix in blueberries gently using hands
- Place dough into floured round cake pan and pat down evenly (this allows easy shaping of the dough)
- Turn formed dough out onto floured surface and cut like a pie into 8 equal pieces
- Place scones on prepared baking sheet and brush with remnants of the egg and cream mixture
- Bake 16-18 minutes until lightly golden brown
- 1 cup powdered sugar
- 1/4 cup lemon juice
- Blend powdered sugar and lemon juice until well-mixed (add more powdered sugar or lemon juice as necessary to thicken or thin glaze)
- Drizzle glaze over cooled scones using a fork
**My kitchen blooper of the day**
I made two batches of these scones and I ran out of baking powder after the first batch. Luckily, I have a corner market across the street and so I ran over (covered in flour as usual) and quickly replenished my supply. Before I purchased the baking powder, I looked at the expiration date (2012) which got me thinking about how long I have probably had my current baking powder. Although I bake very often, the powder I ran out of had been a backup that I found in the back of my baking cupboard. Well, let’s just say I recommend that you check your expiration dates! Look at the difference between the scones made with the expired baking powder and the ones with the newly purchased powder! They all tasted wonderful but, I learned my lesson.
This recipe is linked here