Carrie Leigh (carrie_leigh) wrote,
Carrie Leigh

Persephone's Blueberry Scones

Anyone who knows me well knows that I have an affinity for all things blueberry. I adore blueberries, and I feel that the grocery store might as well hold a gun to your head this time of year for the prices that they charge for fresh ones. Five dollars for a handful?! Pfft. So when Nolan came home one day from work with dried blueberries and a recipe for blueberry scones (my husband is not your everyday, run of the mill man - one of the most masculine men I know, he also has hidden depths), I was delighted. Delighted, I tell you.

However, he'd obtained his recipe from the internet, where, as you folks know as well as I do, any idiot can post something and call it good.

Hey. I know what you're thinking.

But these really are.

With a little tweaking, the combination of ingredients that follows is my own creation, and when you make and serve these to riotous applause (Seriously, it'll happen, just wait for it), I want you to say, "Carrie Leigh gave me the recipe."

Never mind that those people won't know who I am. I'm never gonna be famous if you people don't start spreading the love. ;)


2 1/4 c all purpose flour
1/2 c brown sugar
1 TBSP baking powder
1/4 tsp salt
1/4 c butter, chilled
1 c fresh blueberries, or same amount of dried (they're with the Craisins or other dried fruit in your local supermarket)
3/4 c half and half cream
1 egg

(Not Pictured)
1 c granulated sugar
1/4 butter
1/2 c half and half (Quit looking at me like that. I said these were good, not healthy.)

Preheat oven to 375 F. (190 C for you non-Americans)

Cut butter into mixture of flour, sugar, baking soda and salt. Add Blueberries, toss to coat.

In a separate bowl, beat together cream and egg (not pictured 'cause it was EARLY, y'all) and slowly pour into dry ingredients, stirring with a rubber scraper until dough forms. Knead til it comes together, 3 or four times. Don't overhandle. (Or you can do what I did and use a mixer. Because seriously. Knead by hand when you have a machine that does a better job? I don't think so. And no one was complaining about how I overhandled the scones, I can tell you that.)

Turn out onto a lightly floured board...

and shape into a round.

Cut into eight equal pieces. (You'll have to flour your knife or it'll get all doughy)

Transfer carefully with a spatula onto an ungreased baking sheet. Bake at 375F for 20 minutes.

While the scones are merrily baking, melt butter in a saucepan and combine other glaze ingredients into melted butter.

Butter. Mmmmmmmmm. Because I would rather have a little of something REALLY good than a lot of mediocre. Wouldn't you?

Let the mixture come to a boil, stirring occasionally. Maybe 6-10 minutes, until syrupy.

Ignore the arm fat.

Bush glaze onto scones with a pastry brush.

Serve warm.

When I asked the boys, "In one word, describe your blueberry scone experience, " Aaron said, "Mmm-mm." To which Ethan replied, "That's two words, Aaron."

In any case, there was none left on the plate after breakfast. And were I not on the Daniel Fast again, (re: see arm fat above) I would've had one of these bad boys with some Devonshire cream. However, the kids like butter and jam.

But really, these bad boys stand alone. They're awesome.

Go forth and bake. You know you want to.
Tags: cute kid story, picture, recipe

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