well here we are, one week later, much more packed than when i last wrote, and much much closer to moving!!
everything feels surreal right now, because all my daily routines are the same, except i’m constantly counting down in my head. five more days of driving to work. six more days of driving home from work. twelve more dinners. two more weekends in santa cruz.two more blog posts. a gazillion more boxes to pack. just kidding on the last one – there’s no way i could count the enormous number of boxes that we’ve packed and that we still have to pack!
i’m simultaneously excited about the future and sad about moving away my family, friends, job, and hometown. such mixed emotions!
i’m still cooking though, throughout all this, and trying to use up as many items from our fridge, freezer, and cabinets as possible. we’ve been doing this for several weeks now, as we tend to have a very well stocked pantry and freezer at all times, and thus anticipated a lengthy eat-down-the-pantry process. but these days i’m feeling like old mother hubbard (who went to her cupboard…).
so what does all this have to do with blueberry scones? well, i had one last bag of frozen blueberries in my freezer. so i turned them into scones! this recipe made amazingly light scones, which is definitely my preference – i am not a fan of the heavy, dry kind that one) often finds in bakeries. although they were definitely best the same day they were made, we found that if we stuck them on a baking sheet in a 400º oven for about 5 minutes, they crisped right back up and were almost as good as new. so i hope you enjoy, and i’ll see you all back here next week!
one year ago: tomato pie
two years ago: honey glazed tofu with couscous
blueberry scones
yields 8 scones
adapted from martha stewart.com
- 2c flour
- 3T sugar (plus more for sprinkling over the top)
- 1T baking powder
- 3/4t salt
- 6T cold butter, cubed (plus more for greasing the pan)
- 1½c fresh or frozen blueberries (i didn’t thaw my frozen berries, and they turned out great)
- 1/3c (soy) milk (plus more for brushing the tops)
- 1/2t vanilla
- 2 eggs (plus one for brushing the tops)
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- preheat the oven to 400º
- grease a cookie sheet and set aside
- in a medium bowl, combine the flour, sugar, baking powder, and salt, stirring to combine
- add the cubed butter and use a pastry blender to mix the butter into the flour mixture, until all butter pieces are pea sized
- stur in the blueberries
- in a separate bowl, whisk the milk, vanilla, and eggs together
- pour into the dry ingredients and stir to combine, adding more milk or flour as necessary to make the mixture come together with a slightly (but not too) sticky consistency
- dump the mixture out onto a well floured surface and press into a rectangle that’s a little over 1″ thick
- use a sharp knife to cut the rectangle into four rectangles, and then cut each of those diagonally, so you wind up with 8 triangle scones
- whisk one more egg with about 1T of milk, and brush this mixture over the scones, then sprinkle the scones with a little sugar
- place the scones onto the cookie sheet and bake for 20-22 minutes, or until both tops and bottoms are golden, then serve right away and enjoy!
