Oh My, What A Lovely Surprise!
A big hello to all my friends and good morning, little ducklings! Look who came to visit this morning. It's mama duck and her little ducklings. There are lots of ducks in our neighborhood and they multiply like there is no tomorrow. It's lovely to see them crossing the street, they do not give a hoot if you are impatiently waiting in your car. Thank goodness, there is hardly any traffic in our neighborhood.
This morning I baked blueberry scones for breakfast; they are so good. Luckily, here at home, nobody likes them, so guess who is going to eat these for lunch and dinner?
Blueberry Scones
Ingredients: Yield: 8 Scones
2 cups all purpose flour
3 tablespoons sugar
1 tablespoon baking powder
3/4 teaspoon salt
6 tablespoons cold unsalted butter, cut in pieces
1 1/2 cups fresh blueberries, rinsed
1 teaspoon grated lemon zest
1/3 cup heavy cream, plus more for brushing tops
2 eggs, lightly beaten
Demerara sugar for sprinkling tops
Directions:
Preheat oven to 400 degrees. Place wax paper on cookie sheet and set aside.
In large bowl, sift flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry cutter or your hands, cut in butter until the largest pieces are the size of peas. Stir in blueberries and lemon zest.
In small bowl, using a fork, whisk together cream and eggs. Make a well in the middle of dry ingredients, and pour cream mixture. Stir gently until the dough comes together. Turn into a lightly flour surface, and knead a few times until is mixed well.
Pat dough into a 6 inch square about 1 1/4 inches thick. Cut dough into three-inch squares. Cut squares in half on the diagonal to form eight triangles. Transfer to baking sheet. Brush tops with cream, and sprinkle with demerara sugar. Bake until golden brown, about 25 minutes. Place on wire rack to cool.
This recipe is an adaptation of Martha Stewart.
Enjoy with coffee or tea.
This morning I baked blueberry scones for breakfast; they are so good. Luckily, here at home, nobody likes them, so guess who is going to eat these for lunch and dinner?
Blueberry Scones
Ingredients: Yield: 8 Scones
2 cups all purpose flour
3 tablespoons sugar
1 tablespoon baking powder
3/4 teaspoon salt
6 tablespoons cold unsalted butter, cut in pieces
1 1/2 cups fresh blueberries, rinsed
1 teaspoon grated lemon zest
1/3 cup heavy cream, plus more for brushing tops
2 eggs, lightly beaten
Demerara sugar for sprinkling tops
Directions:
Preheat oven to 400 degrees. Place wax paper on cookie sheet and set aside.
In large bowl, sift flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry cutter or your hands, cut in butter until the largest pieces are the size of peas. Stir in blueberries and lemon zest.
In small bowl, using a fork, whisk together cream and eggs. Make a well in the middle of dry ingredients, and pour cream mixture. Stir gently until the dough comes together. Turn into a lightly flour surface, and knead a few times until is mixed well.
Pat dough into a 6 inch square about 1 1/4 inches thick. Cut dough into three-inch squares. Cut squares in half on the diagonal to form eight triangles. Transfer to baking sheet. Brush tops with cream, and sprinkle with demerara sugar. Bake until golden brown, about 25 minutes. Place on wire rack to cool.
This recipe is an adaptation of Martha Stewart.
Enjoy with coffee or tea.
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