It’s been awhile since I’ve posted and I apologize. I wanted to take a little break and learn more of the how to’s and the do’s and don’ts before committing any further to the site (anybody else see the word “donuts” when they first read that?? Just me?).
I changed a few things, nothing too noticeable yet.
In order to really dive in and be more in control of what I can do with the site, I need to purchase my own domain name. Which isn’t a big deal, but I found out that my name is already taken! BOO!
I am hoping the current owner won’t renew it come October or else I’ll have to find out where they live and pay them a little visit…just kidding!
Oh so, what do you think of the site name anyway?? Should I just change it now because it’s lame? Or wait until October and hope I get it?
Don’t worry, I am getting somewhere with these random photos of scone dough. “Scone dough”. I don’t think I’ve ever said that out loud, until now.
We have had some blueberries in our freezer for quite some time now and I was in the mood to bake a simple treat. I really love scones, especially when they are served warm and along side a mug of hot coffee or tea. They have a little bit of a crunch on the outside and have a very soft, delicate inside. My husband said it’s a nice mix between a cookie and a biscuit. I suppose that’s a good way to describe it.
I love how versatile they are. You can add chocolate, fruit, nuts, maybe even a drizzle of some sort of icing on the top. Since I’ve only made scones one other time, I followed a recipe to make sure I didn’t mess them up (I don’t bake often). Apparently they came out pretty good because I brought some to work and someone was surprised I made them. He “thought they were from Starbucks or something”. That’s a compliment right?
Blueberry Scones with Orange Zest
2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon kosher salt
1 tablespoon grated orange zest
1 stick cold unsalted butter, grated
1 large egg, lightly beaten
1/2 cup cold heavy cream
1 cup blueberries, fresh or frozen
extra heavy cream for brushing the tops
raw sugar for sprinkling the tops
Preheat the oven to 400 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix flour, sugar, baking powder, orange zest, and salt.
Add the cold butter and mix at the lowest speed. Combine the egg and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy. Add the blueberries to the dough, and mix on low speed until blended.
Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn’t stick.
Shape the dough into a square. Cut the square into quarters then cut again into eighths, diagonally, making triangles.
Brush the tops of the scones with heavy cream, sprinkle with sugar and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch.
**I am moving very soon into a place that has a ton of natural sunlight for photos, good counter space, and an oven that fits more than a single baking sheet. Maybe even an oven that cooks things evenly. I’m excited!