Friday, March 19, 2010

I'm a Woman Sconed!

I fell in love a few years ago...

the problem was I was already married...

and I had kids... (very cute kids)

and having those kids had put a few extra lbs on my hips
...tummy
...& various other regions...

and I had fallen in love with...
...Scones...

I love them...but they aren't good for my hips, tummy & various other regions...

but, well love is blind...
so my love affair has continued...
and my love grew deeper when I realized how easy...
seriously easy...
scones were to make...
if you can make a biscuit...and you can...
you can make a scone!

and I just discovered a recipe for blueberry scones...
and when I say "just"...I mean this morning...
and "discovered" I mean I googled "blueberry scone recipe" and it appeared on my  desktop...
(magic!)

But because I can't just leave enough alone...and I had NEVER even tried this recipe...I decided to change it up...why...well,
1-for necessity (I ran out of regular flour)
2-I like to change things and be the boss!
3-I like blueberries so I added more!


Blueberry Scones
2 1/2 cups regular flour
1 1/4 whole wheat flour
3/4 c. sugar
1 tbsp. plus 1 tsp. baking powder
1 tsp. salt
6 Tbs shortening
3 tbsp. cold butter
1 1/2 c. blueberries (fresh or frozen...I used Trader Joe's Frozen)
3/4 c. milk
2 eggs

In a large bowl combine the flour, sugar, baking powder and salt. Cut in the shortening and butter using a pastry blender or 2 knives until the mixture resembles coarse meal. Add blueberries and toss lightly to distribute.

I had a blueberry thief in my house


caught red blue handed

 In a separate bowl using a fork beat together the milk and eggs until well blended. Using a large spoon gently stir the egg mixture into the flour mixture. With floured hands gather the dough up and place on a floured surface. Sprinkle the top lightly with additional flour and pat the dough out to a thickness of about 1/2 inch.  Depending on the size of your work surface you may need to do this in two batches (I did).
Using a 2 1/2-inch fluted or rounded cutter, cut the scones out and place on an un-greased baking sheet.
...the smaller the better...
they just seem so much better for me cuter that size

Gather up the scraps and cut additional scones until all the dough is used. Sprinkle the tops of the scones with granulated sugar and bake for 10 minutes at 400 degrees. Do not over bake or scones will be dry.
I can hear the blueberries sizzling in the oven...can't wait
Serve warm, with blueberry green tea (also from Trader Joes) or with coffee...

or with a handsome blue-eyed boy!

You're just dying to try one, right...
stop by our open house and boutique today and you can have one!!!

1057 Coggins St, Redding CA

8 comments:

TheSmithHotel said...

Yummy~just might have to have a sample taste myself!

Jody

Lora said...

Mmm...we love anything blueberry around here!

Kathy said...

I had never really eaten blueberries until this year. Delicious...! Now, if only I could get to that open house, those look awesome.... (Oh, I would take that blueberry-eyed boy, too !)

tales from an oc cottage said...

EVERYONE should be sconed!

m ^..^

BettyJean @ Shabby Tea Party said...

Oo..those do look good, I love scones and I have a bag of blueberries in the freezer, I think I'll be bakin' up a batch of scones in the morning, I can hardly wait, drool, thanks for the recipe!

Pearl Maple said...

Ohh too funny, nothing like the delightful burst of blueberries in your baking. Having lived for many years in the New England area where blueberries grow wild everywhere, they will always be one of my favorite tastes.

Sandy Trenholm said...

I tasted one, and agree it is absolutely delicious!

Linda said...

Oh, I love scones! And I agree with Kathy about the blueberry-eyed boy!