served with a dollop of real full-fat greek yogurt
and fresh b-berries on my mum's china.
quit drooling on your keyboard!
little red shoes.
coffee with half and half.
scones. ahhhh....scones are my ne plus ultra of breakfast pastries. i just looooove them. they're all the good parts of a muffin, but less delicate, more substantial, more messy. in the football lineup of breakfast baked yummies, the scone is a linebacker - hard and rough on the outside, but open him up and he just crumbles, and you can't help but love him.
now, i hate summer, but i'll admit that it has a few good things going for it. one of them is the fruit. peaches. raspberries. blueberries. after a winter of nothing but apples...apples...apples, summer fruits are a welcome wake-up call for my tastebuds. ring-a-ding-ding.
i found cartons of blueberries at the Stiles Farmers Market on 9th Avenue between 41 + 42 Streets for $1.50/carton. (do you know how good b-berries are for you? look here.) i stocked up, and i've been incorporating them into every meal i can - salads, oatmeal, peanut butter and jelly with smooshed-up-b-berries sandwiches. i even created a vodka blueberry gimlet in honor of the season (just make a traditional gimlet, smoosh up some blueberries with the lime juice, then devour those ambrosial, spirit-filled berries when you've finished off the drink). cheers!
so, the other day when i was feeling a bit...er...pardon the pun...blue, i decided to whip up a batch of blueberry scones. refined flour does funny things to my tummy, so i made mine with whole wheat and tossed in a few other whole grains, but if you're more refined than i (and no doubt you are), regular white flour will do just fine.
ah. i feel so much better. now all i need is a crinoline.
Multigrain Blueberry Scones
makes 6 ginormous scones the size of your noggin
Preheat oven to 375.
1/2 C sugar
5 T grapeseed or canola oil
1/8 teaspoon orange zest
1/2 cup old-fashioned oatmeal
1/4 cup wheat bran
1 1/2 cups unbleached flour/whole wheat flour
You can use all of either or a mixture. WW flour makes for a more substantial, rustic texture while the unbleached flour makes for a more refined crumb. Both are delish. WW is better for your colon. ( :
2 tablespoons coarse cornmeal
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/2 - 3/4 cup milk
1 1/2 cups fresh blueberries
The scones don't necessarily need this topping, as they're pretty sweet to start, but...
Zest-ay Orange Topping
3 tablespoons orange juice
1/2 cup confectioner's sugar
Whisk egg, sugar, oil in a bowl. Mix orange zest and dry ingredients in a separate bowl until combined. Slowly add dry mix to wet mixture to create a thick dough. Add milk. (if you use whole wheat flour, you'll probably need to add significantly more milk than if you use regular flour). Mix well. Gently gently gently stir in the blueberries, trying not to totally mangle the delicate little fruits. Spoon up the dough and drop onto a cookie sheet, leaving approx. 2 inches in between (I didn't do this, and ended up with 6 scones connected to one another, but they separated quite easily.) . Bake 20-25 minutes until barely golden brown and dough is dry. Cool for 10 minutes. Drizzle orange topping over scones.