The honeys are back to swampin’, and we regret what has felt like an eternal absence. Your narrator here is Claire, and from my personal end, I must apologize in advance for compromised posting due to temporary separation from Shelly. There have been a lot of aimless meanderings ’round the local farmers’ markets, waiting for my purpose in life to catch my eye, perhaps in the form of a blood orange or squash blossoms, but without Shelly, it is near impossible to feel so inspired.
Yet fear not, my faithful readers. It shall be given unto you that inspiration which has eluded us all from the fall of Adam, which has penetrated my humble mind today not through garish displays of spring produce at the open air market, but through our trusted matronly heroine Martha Stewart. And butter.
My father pronounced this scone the “best thing [I’ve] ever made”. I have an inkling that he’d prefer berries and butter to raw kale and apple cider vinegar anyway, but I will boast that I can’t think of anything I would change about this recipe, except for adding lemon zest. Always add lemon zest.
If you’ve considered scones to be too complicated, fussy, or just plain out of your league, know now that these perceptions are false. With ten fingers or less, a spoon and an oven, these delectable scones could be coming to a set of taste buds near you in less than half an hour.
In the wee hours of this lonely Wednesday morn with a cloud over the moon and the near-guarantee of rain on the forecast, I suggest we all spend a day hibernating in our kitchens rubbing butter into flour and smelling berries bursting from the sanctuary of the oven.
It’s good to be back. Thanks for being here with us.
Peace, love, honey, and scones to you all.
Blueberry-Poppy Seed Scones
adapted from Martha Stewart
2 cups all-purpose flour
3 tablespoons sugar, plus more for sprinkling tops
1 tablespoon baking powder (yes, really, 1 whole tablespoon)
3/4 teaspoon sea salt
6 tablespoons cold unsalted butter, cut into pieces
1 1/2 cups fresh blueberries, picked over and rinsed
1 teaspoon grated lemon zest (I didn’t add this in…but you definitely should)
1/3 cup full-fat greek yogurt
3 large eggs
Preheat the oven to 400 degrees Fahrenheit. In a large bowl, sift the dry ingredients together (flour, sugar, baking powder, salt). Rub with fingers, use pastry cutter, knives, even a food processor, or whatever method you prefer to incorporate the butter into the flour. It will still be quite floury, but don’t worry. This isn’t a pie crust. In a separate small bowl, whisk 2 eggs with the yogurt until mixed well. Make a small well in the center of the flour mixture, and pour in the egg-yogurt mixture. Stir in the zest, blueberries, and poppy seeds, until it is all just combined. Turn out onto a floured surface and gently knead it around once or twice. Pat dough into a 6-inch square about 1 1/4 inches thick. Using a floured knife, cut into four 3-inch squares. Cut squares in half on the diagonal to form eight triangles. Place the triangles on a greased baking sheet. Whisk the third egg (in the cup you previously whisked eggs…save a dish), and brush the egg wash onto the scones. Sprinkle on some extra sugar, and bake for 20-22 minutes. Enjoy with honey [swamped] butter.