I picked up some fresh blueberries at the megamart and woke Sunday morning with a hankering for scones. Baking with fresh fruit is always a little different from their dried cousins (such as the dried cranberries in these scones), plus I had no heavy cream, so I improvised.
Fresh Blueberry Scones
Servings: 4 (2 scones each)
Prep time: 15 minutes
Total time: 1 hour
- 2 cups flour
- 3 Tbsp. sugar
- 2 tsp. baking powder
- 1/8 tsp. cinnamon (I used Ceylon)
- 1/8 tsp. ground allspice
- 1/2 tsp. table salt
- 1/4 cup cold unsalted butter, cut into small pieces
- 3/4 cup plus 1 Tbsp. half and half, divided
- 1 egg
- 1 cup fresh blueberries
- extra sugar for sprinking before baking
- Preheat oven to 400°F. Line a 9″ round baking dish with parchment and coat the sides of the pan with baking spray.
- Whisk together the flour, sugar, baking powder, cinnamon, allspice and salt in a large bowl.
- Add the butter to dry ingredients. Use a pastry blender to work the butter into the dry goods. After 3-4 minutes or so the butter should be well cut into the dry goods and the dry goods should look grainy.
- Add 3/4 cup half and half and the egg to the dry ingredients. Use a wide rubber spatula to gently mix the dough until it just comes together. A bit of flour in the bowl isn’t a problem.
- Add the blueberries and carefully combine them with the dough.
- Empty the dough into the prepared pan. Press the dough into a 9″ round circle within the pan. Cut the dough into 8 wedges (I use a bench scraper).
- Brush the dough with the remaining half + half and sprinkle generously with sugar.
- Bake for 30 minutes, rotating the pan halfway through cooking. The scones are done when an instant-read thermometer reads 205°F when inserted.
- Move the pan to a cooling rack and allow to rest for 10 minutes. Run a knife around the inside of the pan to loosen the scones. Place a plate on top of the pan and up-end the pan/plate to remove the scones. Remove the parchment and return the scones to the cooling rack for another 5-10 minutes.
- Serve warm, with a bit of butter or jam. Or allow to cool completely and wrap individual scones in a double layer of plastic wrap to keep for 3-5 days.
I think baking these in the pan helped them have a slightly better rise than the free form scones I have made. The fresh berries definitely benefited from the extra sugar.
Most scone recipes tell you to blend the butter and dry ingredients until it resembles small peas. No amount of blending has given me that result. When the butter is no longer sticking to your pastry blender feel free to move on to the next step.
Some months back I made chocolate whoopie pies following a recipe I found at King Arthur Flour. The cake component was good however the filling was just out of this world. I wondered at the time if it would make a good replacement for my usual cake topping. I gave it a go for my husbands recent birthday and it was delicious. Just enough sweetness to enhance, and not overpower, the cake.
Marshmallow Cream Frosting
Servings: covered a 13″x9″ cake with a bit to spare
Prep time: 5 minutes
Total time: 15 minutes
- 2 cups vegetable shortening
- 2 cups powdered sugar
- 2 3/4 cups Marshmallow Fluff
- 2 tsp. table salt dissolved in 2 Tbsp. water
- 2 1/2 tsp. vanilla extract
- 1/2 tsp. tangerine oil
- Beat the shortening, sugar and Fluff together in the bowl of a stand mixer until combined.
- Add the dissolved salt, vanilla and tangerine oil. Mix into the frosting and then beat for 2 minutes on high. Frosting should increase in volume.
You can replace the tangerine oil with additional vanilla extract if you don’t have it on hand.
Marshmallow Fluff is a spreadable, white gooey confection, sometimes called marshmallow creme. There are several makers of marshmallow creme but the one I grew up with was simply known as Fluff. You can find Fluff throughout the Northeast, some Midwestern states and California according to manufacturers. If all else fails, there’s always Amazon.
Healthy Appetite Food Meal Stalk Green Asparagus
My mom’s favorite vegetable is asparagus. Between mother’s day and her May birthday we have plenty of chances to share it with her. I was a bit tired of the usual roasted asparagus we make though so I went for something quicker.
Prep time: 5 minutes
Total time: 11-15 minutes
- 1 lb. fresh asparagus
- 2 Tbsp. unsalted butter
- zest from a lemon
- juice from 1/2 a lemon
- kosher salt and black pepper
- You can either snap the asparagus stalks one at a time or just cut off the bottom 2″ like I do. Rinse the stalks and set aside.
- Heat a skillet over medium heat and add the butter. Heat until the butter is melted and add the asparagus. Sprinkle generously with kosher salt and black pepper. Toss the asparagus to coat it in butter and then cover the dish. Cook for 3 minutes.
- Remove the cover, toss the asparagus and cook for another 2-3 minutes until tender. Transfer asparagus to a platter.
- Turn off the heat under the skillet. Add the lemon juice to the skillet and scrap up any browned bits on the button of the skillet. Swirl the browned bits in the lemon juice and pour it over the plated asparagus. Garnish with the lemon zest and serve.
Skinny asparagus will cook faster than the thicker ones. Choose a bunch with all similar thicknesses throughout if possible.
Grilled Chicken Thighs
Green Salad with Red Pepper, Cucumbers, and Radishes
Notes under the cut