<3 <3 <3
Two things have settled with me already this morning – first and foremost that baking without Kit – aka known as “babe” and a myriad of other loving nicknames, under my feet is a totally different experience – and I’m not happy about it. We’d always have this little game where she would come over and wait for any spillage to become her territory. She’d be under my feet while I was mixing, rolling and after whatever went into the oven, she’d be the clean up crew……… She was the resident vacuum-cleaner with well-sewn scavenger instincts. Ugh! I will remember her so now every time I do a million things!
Second thought is really two – one that I love the combination of blueberry and lime (that opposites on the color wheel thing again) and that one thing I love about scones is that you can “bend me, shape me any way you want me, long as you love me, it’s alright” ……… that’s circa 1968 courtesy of The American Breed. Yes, you really have to be as old as I am to probably remember that one! It just popped into my head as I was imagining what I was going to do this morning. You know, I have this music thing too where songs pop into my head when I’m “creating” – it’s some kind of random cross-referencing instinct I have – I don’t think it’s particularly useful for anything, but, whatever.
I’m heading out to the Hamptons today to stay with a friend – and of course I was in the mode of “what can I bring?” and so I got going with what I had on hand – and what smelled and tasted good in my imagination as I formulated.
I decided to try something imitating a turnover of sorts- just to see if I’d like it. Of course, you can make these in any shape you want. This is not a new flavor combo for me or this blog – just a little variation in shape and with a bit of extra lime-sugar – who couldn’t use a little extra lime sugar anyway? 🙂 see below:)
BLUEBERRY-LIME TURNOVER SCONES –
3 cups all purpose flour
1 tbsp baking powder
1/3 cup sugar
1/2 tsp salt
1/2 tsp freshly grated nutmeg
zest of one lime
1 stick unsalted butter, cold, cut into cubes
1/2 cup buttermilk
1/3 cup plain greek yogurt
2 eggs
1/2 tsp almond extract
1 1/2 cups fresh blueberries
egg wash
zest of one lime combined with 1/4 cup sugar – mix with your fingertips to release lime oils
Preheat oven to 400F. Line a baking sheet with parchment paper and set aside. In the bowl of your food processor, whir together the flour, baking powder, sugar, salt, nutmeg and lime zest. Add the cubed butter and pulse 8-9 times or until the butter resembles small peas. Dump the mixture into a low, wide bowl. Make a well in the center.
In a measuring cup, whisk together the buttermilk, eggs, almond extract and yogurt. Pour the mixture in two additions – 3/4 and 1/4 and, with a dough scraper, gently pull the dry ingredients into the wet. Mix only until the dough begins to hold together. Finish with a light knead with your hands.
Move the dough to a lightly floured surface and roll out to a rectangle about 10 x 8. Arrange the blueberries in the lower half of the dough as shown. Sprinkle with half of the lime sugar mixture. Using a bench scraper, pull the top half of the dough over the lower half. Correct as needed with your fingers. Using the bench scraper, cut the scones into triangles, pushing all wayward blueberries back in. Move to the baking sheet and brush lightly with egg wash. Sprinkle with the remaining lime sugar.
Bake for 20 minutes or until well-browned and crunchy looking. Remove from oven and cool on a baking rack. Enjoy! Later: have a margarita! Oh, have 2!
* next time I am going to add a tsp or two of fresh thyme leaves
smelling heavenly…….
thank goodness I have Callie here to yell at me for about 3 hours each morning and then snuggle in for the day:
