Blueberry Lovin'

I just ate three of these. No joke. In, like, less than a minute...okay, maybe it took me three minutes, but still - inhaled these puppies as if it were my last day on earth with only an hour left to live and I have to run for my life while being chased by Nazi's with machine guns. Get that mental image out of your head.

Seriously, though, I love summer. I even like the heat, but mostly I like the fresh produce. Does a body good. Super happy to find fresh blueberries in abundance and really looking forward to making peach jam later this summer with my gal pal Mandy over at Stansberry Jam. Her parents have a peach farm in eastern Oklahoma - it's good to have friends such as these. *love*

For now, I'm cranking out these puppies and scarfing them down almost as quickly as they come out of the oven. Perhaps this is why my jeans don't fit. Oops!

Blueberry Scones

2 cups all-purpose flour
1 Tbs. baking powder
1/2 tsp. salt
6 Tbs. butter, diced
1 cup fresh blueberries
3/4 cup milk

For Glaze:
2 cups powdered sugar
1/3 cup fresh lemon juice

Stir together flour, baking powder, and salt. Using a pastry blender, cut in cold diced butter until mixture has a coarse crumbly feel to it. Gently fold blueberries in to flour mixture being careful not to burst the blueberries if possible. Stir in milk, again being gentle to  keep the blueberries in tact. Turn dough out onto a floured surface and with floured hands pat into a rectangle. Cut the rectangle into squares and then cut the squares diagonally to give your scones the traditional triangle shape. Place on an ungreased baking sheet and bake at 400 degrees for about 20 minutes or until golden brown. Let cool for about 15 minutes before drizzling with the glaze. Enjoy!!

Blueberry Love

I love reading Molly Wizenberg. Her award winning blog, Orangette, is a favorite. Maybe knowing the Seattle resident originally hailed from the state of Oklahoma, home of my alma mater, gives the sense of knowing a kindred spirit...or maybe she's simply genius at drawing readers in. Either way, her monthly column in Bon Appetit is the first place I turn upon the magazines arrival. Fortunately, Molly's July column, featuring blueberry scones, followed shortly after our own Texas Blueberry Festival. I eagerly tried her recipe with great results. Scones are a fabulous make ahead breakfast for road trips or better yet, served up fresh on the back patio with a hot cup of coffee. These were a hit in our home and I hope you enjoy them as well.

Blueberry Scones
(adapted from Bon Appetit, July 2009)

3 cups all purpose flour
1/3 cup (packed) golden brown sugar
1 Tbs. plus 1 tsp. baking powder
1 1/2 tsp. baking soda
3/4 tsp. kosher salt
11 Tbs. chilled unsalted butter, cut into 1/2-inch cubes
1 cup plus 3 tbs. old-fashioned oats
1 cup fresh blueberries
1 3/4 cups chilled half and half
1 tsp. vanilla extract
5 tsp. raw sugar (I used turbinado)

Preheat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper. Combine flour, brown sugar, baking powder, baking soda and coarse salt in processor; blend 5 seconds. Add butter. Using on/off turns, blend until mixture resembles coarse meal. Transfer mixture to large bowl. Add 1 cup oats and blueberries; stir to blend evenly. Stir half and half and vanilla in a small bowl. Gradually add to flour mixture, tossing until dough just comes together. Using 1/2 cup measuring cup for each scone, drop dough in mounds onto prepared baking sheets, spacing 3 inches apart. Sprinkle tops with remaining 3 Tbs. oats, then raw sugar. Bake 25-27 minutes.