Sunday, August 3, 2008

Great August Weekend - Blueberry Scones

Nothing special. Just a great, relaxing weekend in August.

Up at 9:30. (If only I could do this every day!) I made fresh blueberry scones for breakfast, used self-rising flour and they were incredible. (I love scones. Sweet or savory, they are a wonderful, hearty breakfast.)

Here's the recipie from Saveur (cut down for 10 large scones and liberties taken in preparation):

3 1/3 c self-rising flour (I store mine in the freezer)
1/4 c sugar
2 sticks cold butter
1 egg
1/2 c milk
1 c blueberries (plus or minus)

Preheat oven at 400.
Whisk flour and sugar
Grate butter (sounds strange, but I picked this up from a hint in Fine Cooking)
Work with your hands until texture is like cornmeal.

Whisk egg and milk together
Add 1/2 c milk to flour/butter mixture (reserve rest of milk)
Mix with hands until dough is soft, not tacky
Mix in blueberries very gently with hands

Transfer to a lightly floured surface
Pat dough into large circle, 1" thick
Brush with milk mixture and sprinkle a little sugar on
Cut in wedges with a long knife into about 10 wedges

Using long spatula, place on baking sheet (I use my fish spatula)
Bake for 20-25 minutes

Transfer to a wire rack
Best when eaten warm

So, The Artist and I ate four smallish ones for breakfast, I put four in the freezer, and two in the fridge. Reheat in toaster oven.

I have a whole bunch more huge blueberries from the Farmers' Market. What will I do with those? Will The Artist make blueberry pancakes? Will I make blueberry crisp? Tune in later in the week.

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