when life gives you blueberries… make scones?

y’all, i got it back!

blueberries

i’ve been sweating my big butt off in my little tiny kitchen for the past couple of weeks.

i think a lot of it has to do with what we talked about last week, me eating everything in sight. i’ve been cooking dinner up at night, i started making my lunch for work, and the scones keep on coming!

last week i went to the only place where single girls with no roommates go for groceries, costco! makes total sense right? i need 2 lbs of blueberries, and 12 peaches, 2 loaves of bread, and 14 lbs on salmon. because i’m going to eat that all in 1 or 2 weeks right? the way my mind works sometimes even i wonder about.scone overload

well i did really buy 2 lbs of blueberry so i went on a blueberry baking spree. we’re talking blueberry pancakes, blueberry muffins, and duh blueberry scones x2! remember how last time i was telling you about how my scones were a little cakey and a little too sweet. welp, these scones were perfection. they were a little crunchier on the outside and the perfect amount of sugar. i ate one the night i made them, one of them on the way to visit my girlfriend in richmond, and well, then another one when i got to richmond. whoops!scones ya later

i don’t know if i love this marathon training or i hate it. i’m spending a lot on groceries but i get to eat everything in sight!

my favorite critic, baked spaghetti boy, comes back in 2 weeks!!! thank goodness he eats everything in sight too and will eat all of my baking spree creations. well not scones, apparently he hates scones. let’s see if we can change that!

blueberry baking spree blueberry scones 

2 cups all purpose flour

1/4 cup sugar

1 1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1/2 cup cold butter, cubed

1 cup fresh blueberries

1 large egg

1/2 cup buttermilk

zest from 1 lemon

preheat oven to 425 degrees. in a large bowl, whisk  together flour, sugar, baking powder, baking soda and salt. cut butter in using fingers until coarse crumbs form, about 2-3 minutes. add in blueberries and mix with spoon.

in a small bowl whisk together egg, buttermilk, and lemon zest. make well in center of flour mixture and add in buttermilk mixture. mix until large ball forms.

lay ball on floured surface and pat into circle until 10 inch round is formed and 1/2 inch thick. cut into 8 inches slices and place onto baking sheet. bake for 13 – 15 minutes or until browned on top.

let cool or eat right away. it’s whatever you want. me, i eat right away!blueberry scones

alright, what are you feelings about des? kind of a boring season, but drew is making it worth it! should be interesting what happens next week?!?!

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Comments

  1. It loooks yuuumy. I shall try it tonight.

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