I hope labor day weekend has treated all of you just swell. My weekend was overall very cozy (besides the Bumbershoot part, which was slightly -um- “wilder”).
“Cozy” as in waking up on a Saturday morning tucked in my favorite purple bathrobe and half snoozing, half baking blueberry scones. Then staying in my baggy PJs till I changed into exercise shorts to go to my local gym and not realizing that I was wearing them inside-out until I was halfway through my cardio routine because I was still in the “cozy” mode (whoo, that was a long sentence). And later falling off the pull-up machine in front of a bunch of hunks in Under Armour for the same reason. And not flossing at night because I was already sandwiched between my humongous floral blanket and striped bedsheets and much too lazy to budge. Pretty cozy, don’t you think?
Blueberry Scones (From King Arthur Flour)
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1/2 teaspoon salt
1/4 cup (1 3/4 ounces) granulated sugar
1 tablespoon baking powder
6 tablespoons (3 ounces) cold butter, cut into pieces
1 cup (about 5 ounces, about half a pint) fresh blueberries
2 large eggs, beaten
1/4 cup (2 ounces) vanilla yogurt
1 teaspoon vanilla extract
1 tablespoon grated lemon zest (or 1/4 teaspoon lemon oil)
1/2 teaspoon almond extract
2 tablespoons coarse sugar, for sprinkling on top
Preheat the oven to 375°F. Lightly grease a baking sheet, or line with parchment.
Whisk the dry ingredients in a bowl. Add the butter and work it into the dry ingredients till the mixture is unevenly crumbly; use your fingers, a pastry blender, or an electric mixer. Gently mix the blueberries with the dry ingredients.
Stir together the eggs, yogurt, vanilla extract, lemon zest or oil, and almond extract. Add to the dry ingredients and stir very gently, just until combined. The dough will be quite moist, like cookie dough.
Use a muffin scoop, jumbo cookie scoop, or 1/4-cup measure to scoop the dough onto the prepared sheet in scant 1/4-cupfuls, leaving about 2″ between each. Brush each ball of dough with a bit of milk or cream, and sprinkle with coarse sugar.
Bake the scones for 20 to 24 minutes, or until lightly browned and a cake tester inserted into a scone comes out dry. Remove from the oven, and serve warm. To reheat, wrap loosely in aluminum foil, and bake in a preheated 350°F oven for about 8 to 10 minutes.
Yield: 12 scones.
These warm, steamy scones crumble in your mouth with every bite. The best part is the tinge of gooey blueberries. They were absolutely perfect for my long weekend because long weekends, for me, mean three weekend breakfasts, 72 hours of potential pajama wearing, and 3 weekend movie nights, all of which could be paired with these perfect blueberry scones. I had these for breakfast, snuggled up with a plate of them on Saturday night (after reheating them in my dear oven), and completely pigged out on them while I watched Meg Ryan movies. (Yep, that’s what I do the night before Bumbershoot.)
But my cozy long weekend has come to an end and I sit in my study room, looking out at the pouring rain and waiting for my second batch of scones to bake, wondering when the next long weekend will be. November, I think. This will be quite a wait.
Oh just great. Now my iTunes library is playing a heart-wrenching love song because I put it on shuffle. Why won’t it play Billy Joel or Frank Sinatra to up my spirits that have already been stomped upon by the rain and the thought of a long weekend gone like that? No, iTunes, I will not let you rain on my parade.
There. I made a “Happy” playlist. Don’t judge me! Nomenclature is not always my thing (or perhaps never my thing). Goodbye Air Supply, hello Jimmy Buffett. And I smell a second batch of scones getting ready to be devoured. Perhaps this weekend will come to a very splendid end, regardless of the rain.