|I wonder if any of these berries are in |
this batch of scones? Probably not because
I usually eat the top layer on my way home!!
Happy Blueberry to me
Happy Blueberry to me
Frozen blueberries all winter
Happy Blueberry picker is me!!!
I know - catchy, eh?
I know that in the dead of winter - or for Easter or Mother's Day, I am going to have the most delicious hand picked sweet and juicy blueberries for my baking.
This was the treat that I took into the Foodini Friday morning show with Mike & Jon in the morning. Know why? These are the featured scone at the annual Mother's Day Brunch at Howell's Main Street Winery on Saturday, May 3. Each year, Sandy and I put on a lovely brunch as a little way to honor our mothers and enable us to share the special day with others. There is good news and bad news....Good news is that I am sharing the scone recipe with you today - in case you'd like to try it soon. Bad news is the brunch has sold out for this year. We are truly honored and delighted that so many of you are choosing to spend your morning with us too!
|Just one pic from last year's event...|
Sandy, Eileen, me and Helen - our dear friends
Blueberry Almond Scones
|Not the best picture, but there's not a bite left!|
with Sweet Grace Glaze
3 cups all purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup sugar
1/2 tsp salt
1 stick butter, room temperature
1 tsp almond extract
1 cup half and half
1/2 cup milk
1/2 cup chopped almonds
1 1/2 cups fresh or frozen blueberries
Serve with unsweetened whipped cream and jam or lemon curd if desired.
Preheat oven to 350. Mix all dry ingredients. Cut in butter until coarse. Add almond extract, half and half and milk, blend until just mixed. Stir in almonds and blueberries.
Lightly grease large baking sheet. Using floured hands, divide dough into 2 or 3 equal parts. Form into balls and place on baking sheet, spread out as much as possible. Flouring hands if necessary, press dough into a circle about 1” thick. Using floured knife, cut circles into 8 or 10 wedges. Sprinkle with a little sugar. Bake 20 to 22 minutes or until golden and dry in the middle. Remove, cool at least 10 minutes and cut again with sharp knife. Brush with Sweet Grace Glaze, if desired. Store covered.
RECIPE TIP: If you are using frozen blueberries, do not thaw first, just stir in frozen, breaking up any big clumps of berries.
2 cups powdered sugar
2 tbsp fresh lemon juice
2 tbsp Sweet Grace blackberry wine
from Howell's MainStreet Winery
Combine all ingredients and stir until smooth. Adjust wine and/or sugar for desired consistency.
Some people call me The Great Boozini when I add a little 'libation' to my recipes - I prefer to think of this particular recipe as just a little extra love for Mother's Day!