I’m sorry that I’m a little behind on my blog.  Well, I realize that it probably doesn’t matter much to you if I post regularly or not. So, I guess I should apologize because  you will be getting some stories and recipes more frequently this week.  Stories just swim in my mind until I get them down on paper.  I journal everyday to relieve some of that but when I have stories that I want to share with you, they just won’t leave me alone until I type them into words.

A few recipes back, if you recall the Lemon Glazed Monkey Bread, I wrote about my mom’s thriftiness and how I was developing this trait.  It really was an unexpected insight that I discovered as I put my thoughts down on paper, so to speak.  Well, now, I’m looking at myself through new lenses and I am becoming more aware of how much I am resembling my mother.  It became clear when I was asked about this scone recipe.  I brought a batch to the volunteers at the food locker where I help out.  The question was about topping the scones with sugar before baking.  I brush them with cream and sometimes sprinkle some sugar on top.  As I was describing this to my friends, I had the vision of me taking the pastry brush and running it on the sides of the measuring cups that I used for the dough.  I use the last little drops of cream from those cups to top the scones.  I’m too frugal to get more cream out from the carton.  I usually have just enough for the 12 scones.  What an “AHA” moment for me.  People say that we turn into our mothers if we are women or our fathers if we are men as we mature.  Well, I’m maturing and I see it!  It just makes me laugh.

This is a wonderful breakfast or brunch recipe.  It takes 15 minutes to prepare and 15 to 20 minutes in the oven.  It’s so fast and very little to clean up.  It might be a nice addition to your Mother’s Day breakfast menu.

Ingredients

2 cups Unbleached Flour

1/3 cup  Sugar

1 Tbl. Baking Powder

1/2 tsp. Salt

1/2 cup Blueberries, dusted in flour

1 1/4 cups Cream

Preheat the oven to 425 degrees.  Make sure the rack is in the center of the oven.

Whisk together the Flour, Sugar, Baking Powder, and Salt in a large bowl.  

 

Rinse, dry and dust Blueberries with a little Flour.

Add the blueberries and gently incorporate.

Add the Cream and continue to stir with a rubber spatula until the dough gets too stiff.  Continue mixing with your hands.

Once the dough is formed, dust a little flour in a 12 inch round pan or cookie sheet.  Knead the dough right in the pan five or six times.  Be gentle with this dough if you want your blueberries to stay whole and plump.  There will be a few casualties but many can be saved.

Once you have kneaded the dough, roll it out to an 8 inch circle with a rolling pin or by hand.

Slice the circle into 12 pieces.  Pull triangles 1/2 inch apart.

Brush with cream. There is usually just enough in the previously used measuring cups.  Sprinkle with sugar on the tops if desired.

Bake in a 425 degree oven for 12 -15 minutes.  This scone will usually take the full 15 minutes because of the moisture of the blueberries.

There you have it.  Add a great cup of coffee or tea.  Until next time, eat well, drink well, live well.