Summertime🍒Teacups🍒 Blueberries🍒 Scones

 

 

“If you want to be happy, be.” ~Leo Tolstoy

 

 

Hello!

 

 

I’m in the cottage kitchen ready for a cooking date with Joe.

 

 

 

 

A while back I went blueberry picking 9.9 pounds I’ve been collecting ideas & recipes ever since for all the ways to use them!

 

 

I wish they had already been picked when I hosted a spontaneous summer tea…

 

 

Speaking of which …

 

 

Let me share a few photos of that day

 

 

To save time I had ordered the food from a wonderful local deli-bakery.

this usually works best for spontaneity 😉

 

 

sandwiches…

 

 

pastries…

 

 

and chocolate cupcakes.

 

 

Teacups were filled with a wonderful rose tea purchased from the Butchart Gardens.

 

👩‍🍳👨‍🍳👩‍🍳👨‍🍳👩‍🍳👨‍🍳👩‍🍳👨‍🍳👩‍🍳👨‍🍳👩‍🍳👨‍🍳👩‍🍳👨‍🍳👩‍🍳👨‍🍳👩‍🍳👨‍🍳👩‍🍳👨‍🍳👩‍🍳👨‍🍳👩‍🍳👩‍🍳👨‍🍳👩‍🍳👨‍🍳👩‍🍳👨‍🍳👩‍🍳

 

 

 BLUEBERRY SCONES

(These scones are great for breakfast, brunch, dessert, and perfect for summertime tea!  You can substitute the blueberries with strawberries, blackberries, raspberries, or cranberries from the Oregon coast!)

 

 

Ingredients

2 cups flour

1 Tbs. baking powder

2 Tbs. sugar

1/2 tsp. salt

5 Tbs. unsalted butter, cut into chunks

1 cup blueberries ( I used freshly picked…frozen are fine)

1  1/4 cup heavy cream

 

 

For the Glaze

1/4 cup freshly squeezed lemon juice

zest of 1/2 lemon, grated

1 cup powdered sugar

1/2 Tbs. unsalted butter, melted

Directions

Preheat oven to 400°. Sift the flour, baking powder, salt, and sugar. Using a pastry blender, cut in the batter to coat the pieces with the flour

 

 

(I used my fingers 😉)

 

 

 Gently mix the blueberries into the flour mixture (should look like coarse crumbs)

 

 

Make a well in the flour mixture and pour in 1 cup of heavy cream and carefully fold it until everything is combined. You might need to add a little more cream to make the dough stick better.

 

 

Press the dough out on a lightly floured surface into a rectangle about 12 x 3 x 1  1/4 inches.

 

 

 

 

Make diagonal cuts in the dough to form the triangle shape of scones. I cut smaller slices and was able to make eight servings.

 Place the scones on a cookie sheet lined with parchment paper for easy cleanup.

 Bake for 15 to 20 minutes until golden brown.

 Let cool for a few minutes.

and while you are waiting for the scones to cool…

 

 

 In a microwave safe bowl, sift the powdered sugar and mix it with the lemon juice using a whisk. Add the melted butter and lemon zest and mix.

 

 

Heat the mixture in the microwave for 30 seconds and whisk to smooth out any lumps.

 

 

Drizzle glaze over top of the scones and enjoy!

 

 

Recently on one of my longer morning walks I saw the Harbor seals relaxing on the rocks of Elephant Walk. There are a total of nine. One in the water five on large rock, and the others on the far side. (not visible)

https://youtu.be/C666iwwlXqs