Sunday Morning Coffee: Blueberry Scones

June 17, 2012 at 12:17 pm Leave a comment


ImageIn addition to being a quilter, I am a lay preacher leading a wonderful small Congregational Church in an independent living facility in Ladysmith, British Columbia. Our little church, Bridges at LaRosa is very informal: we recognize that our older folks can’t comfortably sit through an hour-long service, so we always take a break after singing and prayers. We have a cup of coffee or tea, and those of us who come from outside LaRosa bring along some goodies to share. Although the food at LaRosa is very good, our folks miss home baking, and look forward to our contributions.

So, most Sunday mornings find me in the kitchen multi-tasking: mentally reviewing my scripture passages for teaching time while I put together a baked treat. These are quick, relatively healthy recipes that don’t call for unusual techniques or fancy ingredients: perfect for our coffee time or for your Sunday brunch. Enjoy!

BLUEBERRY SCONES

Preheat oven to 375 deg. Line a cookie sheet with parchment paper [to keep the berry juice from sticking]

  • 2 cups white flour
  • 1/4 cup dark brown sugar
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • grated zest of one lemon
  • 1/3 cup cold butter or margarine [butter really is better!]
  • 1 egg, beaten
  • 1 cup plain yogourt [I use 2%]OR you can add the juice from the lemon to 2/3 cup milk
  • 1 cup blueberries: fresh or frozen. [If you use frozen, do not thaw.]
  • 1 Tablespoon white sugar

Stir together flour, baking powder, brown sugar, salt and half the lemon zest. Mix the other half of the lemon zest with 1 tablespoon white sugar and set aside.

Cut the butter into pieces, then use a pastry cutter or two knives to cut the butter into the flour mixture until it resembles coarse crumbs. Gently stir in the blueberries.

Mix the egg with the yogourt and fold into the flour mixture: be careful not to overmix or you’ll end up with blue dough! Add a little bit more yogourt or milk if it’s too moist; a little more flour if it’s too sticky: your dough should just form a ball without sticking too much.

Divide the dough into two parts: pat each lump of dough into a circle on the parchment-paper lined baking sheet [about 8″ diameter]. Sprinkle the lemon zest/sugar mixture on top of the circles, patting it down gently.

Use a sharp knife to cut each circle into 8 triangles [I cut mine into 12 because our church folks prefer smaller treats that won’t spoil their lunches]. Don’t separate the triangles [I find they stay moist and tender if you let them bake in place].

Bake in 375 degree oven for 15- 20 minutes: should be golden brown on top. Let cool on the pan for 2 or 3 minutes, then use a sharp knife to separate the scones. Makes 16 moist delicious scones – 24 if you cut them smaller.

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From my mailbox: Tennessee Sunday Morning Coffee: Pork and Beans Bread – say what?!

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