I have been feeling excessively domestic as of late. It all started with a deep clean of the house, in search of my CHW badge which in the end, is in fact, lost. No matter, what are lost badges when you have such a sparkling clean laundry room?
Although construction is still underway at 414, this small back room makes me so happy: everything has a place and for the moment, is superbly clean! Numi loves to curl up in the corner and dream to the sound of the dryer.
After the deep clean, I then went on to conquer the culinary feat of perfect scones. I adapted this recipe from Smitten Kitchen, and let me tell you: these scones are heavenly. I used Blueberries instead of fresh crans (I guess the stores stop selling them after January...must stock up next year) and a bit less sugar. I also brushed the tops with egg whites to give them a golden color, and topped them all off with a good dose of rock cane sugar. I think the blueberries make this recipe.
KG Lemon and Fresh Blueberry Scones
1.5 T freshly grated lemon zest (using lemons from Kathy's tree; if unable, Meyer lemons will stand in just fine)
2 1/2 cups all purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter, chopped into bits
2 cups fresh blueberries, rinsed
1 large egg
1 large egg yolk (reserve the whites for brushing the tops of the scones before baking)
1 cup heavy cream
Preheat oven to 400 and line baking sheet with parchment paper.
(I measured out all ingredients and put them in little bowls, etc. before starting the mixing process. I love doing this - it helps me track better and decreases the chances that I'll turn our kitchen into a disaster zone.)
(While they look like Yukon potatoes, those are two freshly zested lemons, and are not the secret ingredient.)
In a food processor pulse flour, sugar, baking powder, salt, butter, and zest until mixture resembles coarse meal and transfer to large bowl.
Add blueberries to flour mixture.
In small bowl lightly beat egg and egg yolk; stir in cream. Add egg mixture to flour mixture and stir until just combined.
On a well-floured surface (like KG's classic butcher block table) pat dough into a 1-inch think round. Cut dough into small triangles (or whatever shape you desire) and arrange about 1-inch apart on baking sheet. Brush tops with egg whites and sprinkle with turbinado sugar.
Bake for 15 minutes or until tops are golden brown.
(If you are not planning on devouring these scones immediately--and good luck to you--I would flash freeze them on a tray before baking. They don't keep fabulously well, but will last for a couple days, or 1 week frozen. This morning I reheated a couple under the broiler, which returned them to their originally fantastic state. )