Monday, February 18, 2019

Blueberry Scones



Today we celebrate President's Day 
but I am not one that is celebrating the current one in office. 
I am offended, embarrassed and exhausted by his behavior.
Just keep telling myself,
"IT's not a matter of 'IF' but 'WHEN'."
And I won't elaborate on what IT is....

Moving on to something far better....food!

Found this recipe for Creamy Blueberry Scones
on Shannon Ables fabulous blog
It is one of the best blogs out there.
She has written a couple of books as well and I have both.
Do drop by.  Better still, subscribe while there 
and you will have a treat in your in-box nearly every day.  

Scones tend to be dry and heavy 
sucking all moisture from the inside of your mouth. 
People fawn over Starbucks but I am not very impressed by their baked goods.
Even their lemon loaf - shocking, I know. 
This recipe is so darn quick and easy it is hard to beat. 
I only made one change and that is a 
"Flexible Measurement".


1 cup all-purpose flour (plus more for board).  I use King Arthur flour
1.5 tsp baking powder  *
1/2 tsp kosher salt
1/4 cup sugar (plus more for dusting)
1/2 cup fresh blueberries (I make that a rounded measurement)  *
1/2 - 3/4 cup heavy cream (here is where my Flexible Measurement came in)  *
2 tbs melted unsalted butter  *
(* notes product from Trader Joe's)

Pre-heat oven to 375 degrees (350 convection).

Mix flour, baking powder, salt and sugar with a whisk. Gently add blueberries taking care not to bruise or break them but ensure they are all dusted with the flour mixture. 


Changing to a rubber spatula, add cream and gently fold to combine.  If too dry, add more cream a dribble at a time until it just can hold itself together but is not too wet. 




Not too pretty right now, all lumps and bumps, but then we know the story of the Ugly Duckling. Flour your work surface and turn out the dough.  Once again, gently work into a round disk about an inch thick.  Try not to overwork the dough.  

With a pastry scrapper, divide into six wedges and slip onto a parchment paper lined baking sheet.  Now that looks better....  Keep in mind...Perfect edges and widths are not necessary.  I would say, uniform in size so they all bake at the same rate.



Brush with the melted butter and give a dusting of sugar over top - you are the best judge as to how much sugar for your audience.




Pop into the preheated oven for 12-15 minutes.  I gave mine a half-turn for the last two to three minutes to evenly golden their caps.




You know they are done when they are golden and the berries are oozing over to their neighbors.  Patience is key at this point as you let them cool just a bit.  Then get comfy with a cup of good coffee or tea and enjoy on a Sunday or just about any day as they are such a quick cook.

Just need to clean up and start on a slow-cooker stew for dinner.

Bon apetit and merci to Shannon...…

Thanks for dropping in!  xx-hb

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