And when we went to Washington DC, instead of going to museums and monuments, we went to an orchard for fresh peaches and blackberry picking. Instead of eating a peach that was picked hard and green and shipped half-way across the world, we tasted peaches that had just been picked ripe just that morning. I have a feeling they are going to be out there doing the U-Pick every year from now on. Anyway, I still have thirteen pounds or so of blueberries in the freezer, and I happened to find this recipe for cornmeal-blueberry scones in my magazine. It was a prize winning recipe by Lesley Pew, http://www.recipezaar.com/287591 and I thought it would be just the thing to make for tea today.
These were different from your usual scone in that they had the nubbyness factor from the cornmeal. I’m a big fan of cornmeal, especially in muffins, so it really appealed to me. I added a bit of freshly grated nutmeg since it’s one of my favorite spices, and then drizzled the lime icing and chopped almonds when they were warm out of the oven. Go ahead, add two cups of blueberries if you feel like it! I sure did, as you can tell from all the berry juice oozing out all over the place. The thing about scones is you want to keep the butter really cold (in fact Cooks Illustrated suggests using frozen butter that has been shredded with a grater) in order to have maximum flakiness. The other thing is to mix it the bare minimum, to ensure tenderness. While the recipe said to make 12 small mounds of scones, I made a large circle of dough about 10 inches across and cut it into 8 wedges. They still baked to a golden finish in about 15 minutes.
So, what else to do with the leftover berries? Send me your ideas and I'll bake them up!