Blueberry Scones

Dear Boys,

Your sister was in the United Kingdom for several weeks recently, and it got me thinking about scones.

I just knew if I bit into a delicious scone, the Atlantic would all of a sudden feel a little smaller.  Beth would seem a little closer.

Silly notions of a mama, I guess.

But it worked.

One day, Beth said she’d had scones and tea, and we had, too!  On the very same day!

Sigh.

Yes.  The world shrank – just a bit – at that moment.

The recipe I’ve been using is from the Food Network, if you want to try your hand with some scones.

DSC_0433

Measure 2 cups all-purpose flour into a bowl.

DSC_0434

Add 1 tablespoon baking powder,

DSC_0435

1/2 teaspoon salt,

DSC_0439

and 2 tablespoons sugar.

DSC_0436

Mix together with a spoon.

DSC_0444

Measure 5 tablespoons unsalted butter.  It should be cold, straight from the refrigerator.

DSC_0447

Cut it into chunks.

DSC_0450

Add to the flour mixture, cutting it in with a fork or a pastry cutter until crumbly.

DSC_0455

Make a well in the middle  (This just means a hole in the middle.) and pour 1 cup heavy cream into the well.  Mix together.

NOTE:  If you don’t have heavy cream, you can substitute by mixing 3/4 cup milk with 3 Tbsp. melted butter.)

DSC_0459

Next you’ll need 1 cup blueberries.  I think frozen work best, because they hold their shape while mixing and don’t pop and turn the dough blue.

DSC_0457

Nana has been supplying us with blueberries.  She must have been the top customer among blueberry producers in their area, for her stash seems to have no end.

Reminds me of Elijah and the widow’s oil and flour that didn’t run out.

DSC_0463

Gently stir the berries into the dough.

DSC_0464

Then sprinkle some flour onto a clean counter in a rectangular shape.  It needs to be at least a foot long.

DSC_0465

Place the dough on top of the flour.

DSC_0466

Dip your palms in the flour.

DSC_0468

Then shape the dough into a long, narrow rectangle.  It needs to be 3 inches wide by 12 inches long.  You can do this measuring in your head, or you can get a ruler if you want it to be exact.

DSC_0473

Then you get a sharp knife and place both sides of it in the flour.

DSC_0475

Cut a straight line about three inches from the side.

DSC_0473

Dip knife again in flour.

DSC_0476

Cut a straight line about three inches from the first one.

DSC_0476

Repeat again and again until you have four 3-in. squares.

DSC_0477

Then you’ll dip the knife again in flour

DSC_0478

and cut the first square diagonally.

DSC_0480

Repeat until all the squares have diagonal cuts.

DSC_0482

Place the triangles on an ungreased cookie sheet.

Use a pastry brush and brush each one with cream.  (Sorry I forgot the photo of this step.)

Bake at 400 degrees for 15-20 minutes or until golden brown.

DSC_0485

To make the glaze, squeeze 1/4 cup lemon juice.

DSC_0488

Add 1 cup powdered sugar

DSC_0483

and 1 tablespoon melted butter.

DSC_0493

Mix with a whisk until well blended.

DSC_0501

Drizzle glaze over scones and have a cup of tea.

Maybe even call your sister.

I love you,

Mom

Advertisements

2 responses to “Blueberry Scones

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s