Well, I don’t have to tell you how I am feeling about this June weather so far here in NJ. I know I am absolutely not the most patient person when it comes to weather. But seriously? Does someone think this is funny? Did I move to London? I’m not exactly sure where the messaging went afoul, but, every year I wait from the prior November for this time of year to arrive. I put in an order for crisply sunny days, no humidity and rain showers at night. I put in the very same order every single year and you’d think that by now, they’d have gotten it straight! 1/7 days with some sun just doesn’t fill the bill now, does it? A P.S. on Friday am – I had a conversation with George’s stepsister last night from the Charlotte area where they were dying for a drop of rain. It was 100F and dry as a bone. I offered, very benevolently, to send all of ours down there.
As I sit here at my desk and watch the rain yet again this afternoon, I have to admit I have a big case of the June Blues. So as I try to put aside my utter frustration, and inability to work outside, where we all should be at this time of year, sunning, frolicking and gardening, I went into the kitchen to bake.
One kind of June Blues – WET, YET AGAIN
Last week I wrote a post about affinities across the color wheel and today I decided to try the concept out with scones. I have someone coming in a little while who will be happy for a snack and who will take the remainders home.
Blueberries are actually coming into market now from south Jersey, arguably the showplace of blueberry farming. I took my blueberry and blackberry supply and augmented it with some strips of orange peel. Then, inspired by a cake I saw the other day, I decided to try to add some chocolate. I needed to inhale the aromas of baking berries and chocolate to help my poor brain along. In spite of this unacceptable weather, I’m bound and determined to continue to take advantage of the best of the Blues, through the rest of the month and for as long as they last. Let’s hope the weather pattern changes soon!
Here’s what came out of the oven……..
another kind of June Blues – with hands across the color wheel
BLUEBERRY-BLACKBERRY SCONES WITH CHOCOLATE
3 cups all purpose flour
1/4 cup sugar
1 tblsp baking powder
1/2 tsp salt
8 tblsp unsalted butter, cold, cut into cubes
2 eggs
1/2 cup buttermilk
1/3 cup plain greek yogurt
1 tsp vanilla extract
1 1/2 cups fresh combined blueberries and blackberries
zest of one half orange, in long thin strips
1/2 cups chopped semisweet chocolate chunks Preheat oven to 425F. Line a baking sheet with parchment paper and set aside.
In the bowl of your food processor, whir together the flour, sugar, baking powder and salt. Add the cold butter and pulse 8-9 times or until the butter resembles small peas. Remove the dry ingredients to a low wide bowl and make a well in the center.
In a measuring cup, whisk together the eggs, buttermilk, yogurt and vanilla extract. Pour the wet ingredients into the center of the dry. Working with a dough scraper, gently work the dry ingredients into the wet. When the dough just begins to hold together, add the berries and orange peel. Gently work this in, just to distribute. Add the chocolate chunks and gently mix. Turn the dough onto a floured surface and roll or press to a 1 1/4″ thickness. Using a 3″ round fluted biscuit cutter, cut out the scones. Place on the prepared baking sheet. Brush with egg wash and sprinkle with muscovado sugar. Bake for 20 minutes, turning the pan halfway through. Scones are done when they are well-browned with crunchy exteriors and are firm but not hard to the touch.
Will go on praying for sunny days!
this would not be blue