Friday, March 18, 2016

Lemon Blueberries & Creme Scones

So this past weekend kicked my butt...both mentally and physically.  Anyone who has ever run a race with any great distance...10+ miles will understand.  Over the course of what would ultimately be 26.86 miles, not just 26.2 because you always end up running more than the actual race distance, I wanted to quit at least 5 times.  I first wanted to quit because I knew I could just stop at the half marathon distance and I would have been happy with my time.  I wanted to quit because I was bored with running by miles 15, but I knew I would be disappointed in myself if I quit at something I knew I could complete.  I wanted to stop and walk when there were hills between miles 22 and 24, and by then there weren't people cheering you on anymore.  

Do you ever feel that way, like you just want to not do something anymore even though you know you totally can?  Like I know I could do "xyz", but it is going to take a lot of time and I just don't feel like putting in that time and energy right now.  Sometimes I feel that way about baking.  Like I don't really want to make a cake right now, not because I don't want cake and couldn't make it, but because I don't want to have to then clean up the kitchen and wash all of the dishes.  My kitchen is small and sometimes I don't get excited to bake in it simply because of that.  

But the other weekend I was very excited to get to bake for my DC Taste of the Nation silent auction friends.  We were meeting on a Saturday, and I really wanted to bake them something, since I don't get the opportunity to very often.  When I found some really nice looking blueberries at the store, I new immediately what I wanted to try out...Lemon Blueberries and Creme Scones.  They have just the slightest hint of lemon to add a light brightness for spring with the plump juicy blueberries.  Plus, these are the easiest from scratch scones you will ever make.  They come out light and fluffy for scones and are super moist from the cream.  You should definitely give these a try this spring, and Enjoy!

I won't put my after picture up, here because no one looks great after running for 4+ hours (and it's on instagram let's be real), and I keep saying I won't do another one...but talk to me a year from now.  I couldn't do it without my friends and family who came out to cheer me on though.

On to the seriously delicious scones...these are so easy and I can't wait to make them again.

Loving my new No Kid Hungry spatula from William-Sonoma.

Dough gently rolled out and ready to cut.

Dusted with sugar, topped with a couple of extra blueberries and into the oven they go.

Lemon Blueberries & Creme Scones: (adapted from Joy the Baker)
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/3 cup granulated sugar (plus more for the tops)
Zest from two lemons
1 teaspoon pure vanilla extract
1 1/3 to 1 1/2 cups heavy cream
1 cup blueberries

1.  Place a rack in the upper third of the oven and preheat oven to 425 degrees F.  Line a baking sheet with a parchment paper and set aside.

2.  In a medium bowl, whisk together flour, baking powder, salt, sugar and lemon zest.  Set aside.

3.  In a liquid measuring cup mix together vanilla extract and 1 1/3 cups cream. Drizzle the cream mixture into the dry ingredients tossing and stirring as you pour in the cream.  Add the blueberries.  Toss together.  Add 2 more tablespoons of cream if necessary to create a moist, cohesive, but not sticky dough.

4.  Dump the dough onto a lightly floured work surface.  Gently gather and knead the dough into a dish and press the disk out into a 3/4″-thickness.

5.  Using a knife cut the dough into rectangles then into triangles as seen above.  Place on the prepared baking sheet 1-inch apart.  Top with a blueberry or two if none are visible from the top, as shown in the picture above and sprinkle each scone generously with sugar.

6.  Bake for 12 to 14 minutes or until golden brown and cooked through.  Remove from the oven and serve warm.  Enjoy!

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