Wednesday, June 18, 2008
On weekdays, usually our breakfast ranges from variety of eggs with toast, mixed berry cereal, oatmeal, french toast, or pancake. Things that take less than seven minutes to make. So, most weekends, I try to make something nicer for breakfast. We kinda like to sit outside our balcony, cup of coffee, in our pjs.
I grabbed a pint of blueberries from farmer's market across the street the day before, thinking I'd use it for the scones, see. But Vik managed to eat them, and only left small handful of it. Little things he does all the time, half eaten cookie left in the jar. Two grapes in the bowl. So, I got to mix in some of frozen blueberries.
- 2 cup of flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/3 cup sugar
- 1/4 cup cold unsalted butter, diced
- 3/4 cup cold heavy cream
- 1 egg
- 1 pint fresh or frozen bluberries
- Sift together flour, baking powder, salt and sugar into large bowl.
- Using pastry blender or 2 forks, cut in diced butter. The mixture should resemble coarse crumbs.
- Mix cream and eggs together, then add to flour mixture. Mix until everything just blended. Do not overmix or overwork the dough. Fold in bluberries. Dough will be sticky.
- Drop dough by spoon to parchment lined cooking sheet. Bake for about 15 minutes or until the bottom of scones are golden brown, in preheated oven.
- Serve with preserve or whipped butter.