Blueberry and Cream Scones

open-scone.jpgBursting with Blueberries and light as a feather, these moist and delicious scones are the perfect way to start your day. Recipe is inspired by Trang’s Lemon Blueberry Cream Scones from her site Wild Wild Whisk: https://wildwildwhisk.com/lemon-blueberry-cream-scones

For best results, mix dough the night before, form into a disk, wrap in plastic and refrigerate.In the morning, cut up scones and bake them.

Ingredients: (half recipe in parentheses)

blueberries on paper towel

1 heaping cup (1/2 cup) fresh blueberries

1/3 cup (2 Tb and 2 tsp) granulated sugar

Grated zest of one large lemon (preferably Meyer lemon)

2 cups (1 cup) all-purpose flour, plus extra to flour the board

1/2 tsp (1/4 tsp) Kosher salt

1 Tb (1 1/2 tsp) baking powder

2 (1) large eggs

2/3 cup (1/3 cup) heavy cream

1 tsp (1/2 tsp) vanilla extract

Directions:

Preheat oven to 400′

Rinse blueberries, then spread out on paper towels to dry.

lemon sugarMeasure sugar into medium bowl. Grate lemon zest into sugar, and rub sugar over the grater afterward to scrub out all the zest from it. Whisk sugar well until it turns yellow and is fragrant with the zest.

Sift flour, baking powder and salt into sugar, then whisk well to mix.

blueberries in flour mixAdd the blueberries to the flour mix and gently mix in with a large spoon.

In a smaller bowl, whisk eggs, cream and vanilla together until well blended.

Pour all but a tablespoon of liquid into the flour mixture. (You will use the reserved egg mixture to brush on the scones before baking.) Using your hands, gently mix the dough until all the flour mix is absorbed. Dough will be sticky.

sliced round of sconesGenerously flour a pastry board. Place the dough on the board and turn it several times until it is no longer sticky. Mold it into a large disk about an inch thick.

Wrap in plastic and refrigerate for an hour. You can make the dough the night before and have fresh bakes scones with minimal effort in the morning!

Dip a large sharp knife into the flour and cut the circle into 8 pieces. Coat the knife before each cut. You may need to cut twice.

scones on baking sheetLine an insulated cookie sheet with parchment paper. This is an important step to prevent blueberry juice from making a mess on your cookie sheet! Using a metal spatula, arrange the scones on the paper lined pan so that they are not touching. Use a pastry brush to brush the reserved egg mixture on the top of each scone.

Bake for 22 minutes until golden brown. Transfer parchment paper onto a cooling rack and let scones cool until you can’t wait any longer.

 

Blueberry Cake or Muffins


This is perfect for late spring and summertime when fresh blueberries are plentiful. I love how the fragrant nutmeg complements the fresh fruit. My friend Marcia got this recipe from her mom. Our families used to pick wild blueberries with her in-laws in the New Hampshire countryside.

I changed the recipe a bit, substituting finely ground whole wheat flour, cutting down a bit on the sugar and adding vanilla. The original recipe calls for half-and-half, but I use 1 % milk and still get a tender and delicious muffin.

Makes a 13 × 9 inch cake or about a dozen muffins

Blueberry prep:

2 cups fresh blueberries

2 Tb flour

Cake:

2/3 cup sugar

1 cube (1/2 cup) butter at room temperature

2 large eggs warmed to room temperature

½ cup milk

1½ tsp vanilla

1 cup finely ground whole wheat flour

1 cup unbleached all-purpose flour

2 tsp. baking powder

1/4 tsp salt

1/2 cup walnut pieces (optional)

Topping:

2 Tb sugar

¼ tsp nutmeg

Preheat oven to 350’

Wash blueberries, and discard overripe ones. Dry in a paper towel. Toss blueberries with 2 Tb flour so that they are lightly coated.

Sift flours, salt and baking powder and stir well to combine.

Beat butter on high speed and add sugar, beating for a few minutes. Add eggs and vanilla, beating until the mixture is light. Scrape the bowl and add 1/4 cup milk, mixing well.

Stir half the flour mixture into the batter only until combined. Add the other 1/4 cup milk and the rest of the flour mixture and slowly stir only until combined.

Fold in the blueberries and walnuts.

Pour in a buttered 13 × 9 inch pan, or into about 12-14 paper muffin cups.

Mix 2 Tb sugar with ¼ tsp nutmeg in a cup. Sprinkle about 1/3 to ½ tsp over each muffin, or if making the cake, sprinkle evenly over the cake.

Bake cake for 45 minutes, muffins for 35-40 minutes, until top is light brown.

Blueberry Nut Pancakes

I’m a big fan of pancakes. When my sister and I were little, our daddy used to make them into our initials and animal shapes. I did the same for my own kids when they were small.

Fresh blueberries add a delicious juiciness to pancakes, so I make these in the summer when the blueberries are cheap and plentiful. Just cut them in half first, otherwise they make big lumps that will cause your pancakes to have raw spots. Defrosted blueberries can be used whole. Chop up a few strawberries to add to the blueberries if you like. I’ve  also tried adding a soft banana that I smashed up to the batter.

Several friends have introduced me to Sally Fallon’s cookbook “Nourishing Traditions” in which she maintains that soaking whole grains in yogurt, buttermilk, or a water and lemon juice mixture, aids absorption of minerals from the bran and increases B vitamins. I don’t know enough about nutritional science to explain or judge this, but she provides an interesting recipe for pancakes, which calls for soaking whole wheat flour in buttermilk overnight. This softens the whole flour to make the pancakes as light as those made with white flour, and gives them a sourdough taste. You can stir together plain nonfat yogurt and milk to substitute for buttermilk. I like to use the yogurt at the bottom of the container that has plenty of liquid whey.

Beginning with her soaking method, I created the following recipe. I separate the eggs and whip the whites and add a bit of white flour to lighten the pancakes. I add a little sugar and vanilla to balance the sourness of the buttermilk, nuts for a nice crunch and protein, and of course, blueberries.  My kids love to throw in a handful of chocolate chips for that sweet gooey touch.

Top with Strawberry Sauce

Serves 4  (about 20 small pancakes) 1/2 Recipe (about 10 pancakes) in parentheses

Ingredients

1 cup (½ cup) whole wheat flour. Even better with finely ground whole wheat flour.

2 ½ cups (1 1/4 cups) low fat buttermilk. Or substitute 2/3 cup (1/3) plain nonfat yogurt including 2 Tb (1 Tb) liquid whey, and 1 1/3 (2/3) cups milk (I use 1%)

2 eggs (1 egg), separated

1/4 cup (2 Tb) white flour

2 tsp (1 tsp) baking powder

½ tsp (1/4 tsp) baking soda

1 shake salt

2 tsp (1 tsp) sugar

1/4 cup (2 Tb) flax seed meal

2 tsp (1 tsp) vanilla

2 Tb (1 Tb) melted butter or extra-virgin coconut oil for coconut flavor. You can mix them too.

1 cup (½ cup) chopped walnuts or pecans, if desired

1 cup  (½ cup) fresh blueberries and/ or 1 (1/2) large soft banana

serving suggestion: fresh peaches, strawberries, pecans, maple syrup

whole wheat floutr with buttermilk

Combine flour and buttermilk, cover bowl with a clean dishtowel, and let stand in a warm spot overnight. (If you forget, you can do this step first and let it sit while you prepare the other ingredients. It still works.)

batter with egg.jpg

Separate eggs. Stir in yolks to flour mixture

beat egg whites until stiff

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Sift in white flour, baking powder, baking soda, sugar, and salt. Stir in flax seed meal,

Melt butter and/or or coconut oil in oiled frying pan and stir into batter.

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Stir in vanilla.

Slice blueberries and fold into batter.

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Fold in nuts if desired

 

img_0491Fold in several spoonfuls of beaten egg whites to batter to lighten it. Then fold in the rest of the egg whites.

There should be enough butter in the pan  to fry the first batch of pancakes. You may need to add a bit more oil or butter to the pan for subsequent batches.

Fry spoonfuls into letters or shapes as desired, over medium flame.

Serve with sliced fresh peaches and/or strawberries   on top, drizzle with maple syrup or Strawberry Sauce if desired.