This recipe has been sitting in draft status for more than 4 weeks. It’s been driving me crazy. It’s an incredible recipe begging to be shared, but somehow I can’t quite get the right words to go with it.
I’ve started this post with remembering how I’ve loved blueberries since I was a little girl in Michigan when my parents would bring pounds and pounds of them home, fresh-picked. And I wrote how I always seem to regret not buying more to freeze when they’re on sale in the summer to get me through long, cold, apples-bananas-and-oranges-available-only winter days. A container of blueberries is one of those little things of great joy for me. It sounds silly, I know.
But then I wanted to share how a meeting with three other women on a cold January afternoon the day after one of maybe two or three major snowfalls in Wisconsin this winter inspired me to make these scones in the middle of June, so I shoved those two paragraphs to the bottom of the page and began writing about that.
But it was all too much and not quite right.
There are so many things we experience in life that shape us. I hear people talking about their life in terms of big events that have impacted them and have made them into the people they are today. And I realize that many of us do measure time in those terms of life events, but when you sit down at the end of the day, isn’t it the little things, the moments, the conversations and bits of friendship that make you smile? Isn’t that how we tend to measure happiness and contentment?
What I find so absolutely wonderful is how over time, time and years don’t matter so much. I find it so intriguing when time wraps over on itself, braiding generations together, creating fast friendships. I love how in one of those twists I have become friends with an amazing woman — someone who’s strong, passionate, caring, and loves coffee more than I do. Ironically, our paths have crossed in the past: she happens to be the mom of one of my dear high school friends, the mom of the pastor who served here in Columbus before my husband, and now we serve together on a missions committee. Her offhanded remark about a taste for no-longer-available blueberry scones at work set this recipe in motion. 🙂
I love how I don’t have to measure friends by their age anymore. I love how I can share gardening with one friend and cooking with another. I love how raising kids joins some of us and how music joins others of us. I love how we can share and laugh and commiserate and care together. I love the rainbow of hair color and the varied story lines — some beginning and some running deep — etched in the faces of my friends. I love how circumstances push us together. I love how faith binds us.
And this should come as no surprise — I absolutely love to bake for and share with my friends. It’s kind of silly, I know. But isn’t it sharing not only the big things but also the little things what makes friendships so endearing and life worth living?
Blueberry Scones with a Twist
adapted from Cook’s Illustrated
- 16 Tbsp. unsalted butter (2 sticks), each stick frozen
- 7-1/2 ounces (1-1/2 to 2 cups) blueberries (equal amount of raspberries, blackberries, or strawberries can be used; cut larger berries into 1/4- to 1/2-inch pieces before incorporating)
- 1/2 cup whole milk
- 1/2 cup sour cream
- 2 cups (10 ounces) all-purpose flour
- 1/2 cup (3-1/2 ounces) plus 1 Tbsp. sugar
- 2 tsps. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. salt
- grated lime zest from one lime
- Adjust oven rack to middle position and heat oven to 425 degrees. Line baking sheet with parchment paper. Remove half of wrapper from each stick of frozen butter. Grate unwrapped ends (half of each stick) on large holes of box grater (you should grate total of 8 tablespoons). Place grated butter in freezer until needed. Melt 2 tablespoons of remaining ungrated butter and set aside. Save remaining 6 tablespoons butter for another use. Place blueberries in freezer until needed.
- Whisk milk and sour cream together in medium bowl; refrigerate until needed. Whisk flour, 1/2 cup sugar, baking powder, baking soda, salt, and lime zest in medium bowl. Add frozen grated butter to flour mixture and toss with fingers until butter is thoroughly coated.
- Add milk mixture to flour mixture and fold with rubber spatula until just combined. Using spatula, transfer dough to liberally floured counter. Dust surface of dough with flour and with floured hands, knead dough 6 to 8 times, until it just holds together in ragged ball, adding flour as needed to prevent sticking.
- Roll dough into approximate 12-inch square. Fold dough into thirds like a business letter, using bench scraper or metal spatula to release dough if it sticks to counter. Lift short ends of dough and fold into thirds again to form approximate 4-inch square. Transfer dough to plate lightly dusted with flour and chill in freezer 5 minutes.
- Transfer dough to floured counter and roll into approximate 12-inch square again. Sprinkle blueberries evenly over surface of dough, then press down so they are slightly embedded in dough. Using bench scraper or thin metal spatula, loosen dough from counter. Roll dough into cylinder, pressing to form tight log. Arrange log seam side down and press into 12 by 4-inch rectangle. Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles and transfer to prepared baking sheet.
- Brush tops with melted butter and sprinkle with remaining 1 tablespoon sugar. Bake until tops and bottoms are golden brown, 18 to 25 minutes. Transfer to wire rack and let cool for at least 10 minutes before serving.
TO MAKE AHEAD: After placing scones on baking sheet in step 5, either refrigerate them overnight or freeze for up to 1 month. When ready to bake, for refrigerated scones, heat oven to 425 degrees and follow directions in step 6. For frozen scones, do not thaw, heat oven to 375 degrees and follow directions in step 6, extending cooking time to 25 to 30 minutes.
adapted from America’s Test Kitchen Best Blueberry Muffin recipe
- 3/4 to 1 cup blueberries (or whatever you have left from the scone recipe)
- 1/2 cup sugar
- juice from 1 lime