I think it's safe to say I eat too many scones. If there is anyone out there looking to sweep me off my feet, just take me someplace nice and get me a scone. We will be in love forever.
That's how love works, right?
If you've read my (often forgotten about, sporadically updated) blog long enough, you'll probably know that I talk about scones quite a bit. And if you've ever had a conversation with me, I've probably mentioned them a lot. And if this were that episode of The Office where they take bets, they would probably be betting on how long I could talk about them just like how they time how long Kelly can talk about Netflix.
I've neglected my blog so much because sometimes I think that all I make are scones and nobody needs to hear about them that much. I've fallen in and out of baking love with many things, but I still fall hard for a scone. I think we're in it for the long haul. So it only seems fair that my grand effort to blog again would be with a scone post. But I made an effort to make a different kind...get ready, I made....
BLUEBERRY SCONES!
In the time since I stopped and started blogging again, I decided I liked berries. Crazy right? Naturally that means they would find their way into a scone somehow. And they were delicious. I stuck with my tried and true, committed to memory scone recipe, but I added an egg to make it more tender and less flaky. Somehow the berries begged for a cake-like home, rather than the flaky biscuit type scones I enjoy.
So here goes, and I promise to be back. It's summer break, I'm baking too much anyway.
Blueberry Scones
Adapted from A Homemade Life by Molly Wizenberg
2 cups flour
2 tsp baking powder
1/2 tsp salt
That's how love works, right?
If you've read my (often forgotten about, sporadically updated) blog long enough, you'll probably know that I talk about scones quite a bit. And if you've ever had a conversation with me, I've probably mentioned them a lot. And if this were that episode of The Office where they take bets, they would probably be betting on how long I could talk about them just like how they time how long Kelly can talk about Netflix.
I've neglected my blog so much because sometimes I think that all I make are scones and nobody needs to hear about them that much. I've fallen in and out of baking love with many things, but I still fall hard for a scone. I think we're in it for the long haul. So it only seems fair that my grand effort to blog again would be with a scone post. But I made an effort to make a different kind...get ready, I made....
BLUEBERRY SCONES!
In the time since I stopped and started blogging again, I decided I liked berries. Crazy right? Naturally that means they would find their way into a scone somehow. And they were delicious. I stuck with my tried and true, committed to memory scone recipe, but I added an egg to make it more tender and less flaky. Somehow the berries begged for a cake-like home, rather than the flaky biscuit type scones I enjoy.
So here goes, and I promise to be back. It's summer break, I'm baking too much anyway.
Blueberry Scones
Adapted from A Homemade Life by Molly Wizenberg
2 cups flour
2 tsp baking powder
1/2 tsp salt
4 tbsp cold butter
2 tbsp sugar
1/2 cup milk
1 egg
~1/2 cup fresh blueberries (frozen are fine too, but I find the fresh berries much easier to work with in doughs)
Mix the dry ingredients, then add in the butter and sugar. Mix it in using your fingers (like making pie crust) until it looks like coarse oatmeal.
Beat the egg into the milk. Add this mixture to the flour+butter mixture until a dough starts to form. Then gently mix in the blueberries (or any other berry, really) If its looking too dry to hold together, add in a splash of milk. You want it to be a little crumbly, it shouldnt be a wet dough.
Turn it out onto the counter and pat it into a circle or square. Cut into 6 pieces and bake at 425 for about 10-12 minutes.
Mix the dry ingredients, then add in the butter and sugar. Mix it in using your fingers (like making pie crust) until it looks like coarse oatmeal.
Beat the egg into the milk. Add this mixture to the flour+butter mixture until a dough starts to form. Then gently mix in the blueberries (or any other berry, really) If its looking too dry to hold together, add in a splash of milk. You want it to be a little crumbly, it shouldnt be a wet dough.
Turn it out onto the counter and pat it into a circle or square. Cut into 6 pieces and bake at 425 for about 10-12 minutes.
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