Izzy Eats: The art of raising a gourmand, one bite at a time

Stirring tales of eating, cooking and foraging in my never-ending quest to provide, great-tasting (local and organic whenever possible) EATS for me and my boy(s).

Tuesday, July 22, 2008

Blueberry Buttermilk Brown Sugar Scones (or How Breakfast Morphed Into Dessert)

If you must know, I probably have enough food in my house to survive for weeks without emerging. Yet upon awakening this morning, it occurred to me that there was no bread in sight for breakfast, or for that matter, lunch and dinner. If it were up to me I would have jumped on my scooter and zoomed off to the bakery first thing but Izzy will never leave the house without a bit of breakfast in his belly, so I had to prepare something before venturing out. I decided on scones, meant to use up some aging buttermilk and blueberries before they turned vintage.

When they were ready, we brought our basket out to the stoop, shared some with the neighbors and were ready for our bakery mission. But I was still left with about over a half dozen scones. Good thing I didn't give them away as they came in quite handy this evening when, after an impromptu dinner, we lacked for dessert. The kids wanted gelato but we didn't feel like going out to get it.

I thought about what I could whip up quickly and remembered the scones. I concocted this shortcakey surprise. I sliced the scones down the middle, slathered them with macerated blueberries topped with honey-whipped cream and mini-chocolate chips.


As you can see, all thoughts of gelato were squelched.






Blueberry Buttermilk Brown Sugar Scones

2 cups unbleached, all purpose flour
1/3 cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt

6 tablespoons butter, cut into small pieces

1/2 cup buttermilk
1 large egg
1/2 teaspoon orange zest

1/2 cup fresh blueberries tossed with tablespoon flour

cinnamon sugar

1. Combine dry ingredients.
2. Add butter and mix until butter
3. Mix buttermilk, egg and orange zest.
4. Add blueberries to flour mixture and stir.
5. Add wet ingredients to dry and stir to incorporate, just enough to turn into dough.
6. Turn ball of dough onto floured surface. Cut in half. Roll each half out to about an inch thick. Cut into 6 triangles.
7. Sprinkle with cinnamon sugar.
8. Bake in a 450 degree oven for 12-15 minutes.


1 comment:

Sophie said...

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