Blueberry Scones with Pilot Bacon
A prince married a princess. The evil dude died. I ran a half marathon.
And, a pig just took flight on Southwest flight no. 5677 in route to LAX.
The half marathon went along surprisingly well. Except at mile 9 when the grim reaper started jabbing me in my side with his scythe. Luckily, I went ultimate fighter on him, the pain subsided and I tripped the Kenyan in first place past the finish line. And. the. crowd. went. wild.
Kenyan and Grim Reaper=0 Evie=1
It was well worth the suffering, four-letter outbursts, amputated toenail and frustration to cross that finish line. Evidently, I enjoy inflicting pain on myself because I’m ready for another. Move over, Mutai.
Besides running for hours on end, we have been baking up some scones ’round these parts. It all started when I had my first scone (ever) with dried cranberries. Then, our realtor brought over these blueberry scones that tasted like a Poptart who mated with a blueberry cake then fooled around with a biscuit. Because I had to get my grubby little paws on ten more of these naughtily satisfying treats, I attempted Barefoot Contessa’s recipe for Strawberry Scones except with blueberries.
While they were good, they weren’t my naughty little blueberry, biscuity Poptart cake that I was hankering. Certainly not as sweet. Maybe next time. The Contessa does have a recipe for cheddar dill scones that looks a-mazing. Like more a-mazing then a prince marrying a princess, an evil dude meeting his maker, me running 13.1 miles and Pilot Bacon emergency landing on the Mississippi.
Adapted from: http://www.foodnetwork.com/recipes/ina-garten/strawberry-scones-recipe/index.html
- 4 cups plus 1 tablespoon all-purpose flour
- 2 tablespoons sugar, plus additional for sprinkling
- 2 tablespoons baking powder
- 2 teaspoons salt
- 3/4 pound cold unsalted butter, diced
- 4 extra-large eggs, lightly beaten
- 1 cup cold heavy cream
- 3/4 cup fresh blueberries
- 1 egg beaten with 2 tablespoons water or milk, for egg wash
Preheat the oven to 400 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, combine 4 cups of flour, 2 tablespoons sugar, baking powder, and salt. Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces. Combine the eggs and heavy cream and quickly add them to the flour and butter mixture. Combine until just blended. Toss the strawberries with 1 tablespoon of flour, add them to the dough, and mix quickly. The dough may be a bit sticky.
Dump the dough out onto a well-floured surface and be sure it is well combined. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see lumps of butter in the dough. Cut into squares with a 4-inch plain or fluted cutter, and then cut them in half diagonally to make triangles. Place on a baking sheet lined with parchment paper.
Brush the tops with egg wash. Sprinkle with sugar and bake for 20 to 25 minutes, until the outsides are crisp and the insides are fully baked.