From this (Aggie is on your left):
in two years. I took this picture on Aggie's 2nd birthday (Saturday). Happy birthday my sweet girl. To celebrate I bought Aggie a gift! Wasn't that nice of me? She's always wanted a skein winder that she didn't have to clamp down! Who knew?!
Finished the socks I started on Labor Day from Regia. I have to say that the mismatched look drives me nuts. Someone in the family is definitely getting these socks.
The color got me thinking of blueberries and blueberries got me thinking of one of my favorite treats:
Blueberry scones and a cuppa tea. Must be the Scottish blood roaring through my veins. I've made them enough to have been able to tweak the recipe a bit from various recipes I've found in books and on the web. I like a denser, not so bready scone with an almost crunchy outside. This was my latest try and so far it's our favorite.
Scottish Lamb's Blueberry Scones -
- 2 1/2 c flour
- 1/3 c sugar
- pinch of salt
- 1 TBS baking powder
- 1/2 tsp baking soda
- fresh nutmeg (I grate about a tsp worth if you're using the already grated stuff, I'd double it)
- 1 TBS grated lemon rind
Preheat oven to 400F. Mix above ingredients in a bowl with a whisk until well blended. Then cut in:
- 1 stick unsalted butter (1/2 cup) - do NOT use margarine
Until it looks like cornmeal. I usually stick the whole bowl back in the freezer (or at least the fridge if there's no room in the freezer) for about a half an hour before continuing so that the butter gets nice and cold again.
Then add about a pint of fresh blueberries (you can use frozen but don't defrost them so they won't turn the dough blue). Really, you have a lot of choices at this point. Try raisins, craisins, nuts, cranberries, etc. You really can't go wrong. My favorite is blueberries or raspberries though.
- 1 egg
- 3/4 cup milk (buttermilk will make the crumb softer and lighter if you'd like to try it)
Add the wet ingredients to the dry ingredients and mix with a spoonula until it comes together into a ball. Dump onto a floured surface and gently knead just until it is combined well (you have to do this carefully with berries so you don't crush them). Flatten out into a disk about an inch thick and cut like a cake into wedges. Place on a sheet pan and brush with either milk or an egg wash. Sprinkle with sugar and bake at 400 for about 20 min or until golden. Best when fresh out of the oven. Brèagha (Gaelic for Beautiful)