Blueberry Scone Recipe

It is blueberry season in the Pacific Northwest. One of my favorite times of the year because I can bake up so many delicious things. One of my husband’s favorite is my blueberry scones.

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Here is my recipe.

What you will need:

  • 2 cups flour
  • 1/3 cup sugar
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup cold butter (cut into small cubes)
  • 3/4 cups + 2 Tbsp whipping cream
  • 1 cup blueberries (you can use fresh but I prefer them frozen. After picking them I freeze them for 24 hours before baking)

Steps:

Preheat oven to 450ºF.  Stir together the flour, sugar, baking powder and salt. Cut in the butter, until the mixture is crumbly. Put the mixture in the fridge for about 10 min. Take mixture out of the fridge and add in the whipping cream and fold in the blueberries.

Scoop in 8 large spoonfuls onto a greased baking sheet. Brush the tops with some whipping cream, to give them a nice golden look.

Bake for 13-15 min or until golden. Yields 8 scones.

 

Tomato Soup

On my journey I am learning so much about food. This gluten free dairy free life style can be crazy! So far I am feeling better and loving it!

 

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Home made roasted tomato soup. I find that this time of year the garden is over flowing with tomatoes. Perfect time to make some tomato soup.

This soup is very easy!

I took just under 4 pounds of tomatoes and roasted them in the oven with a few garlic cloves for just over an hour. I sautéed an onion with a pinch of salt. I pilled the cooled tomatoes and added it to the pan with the onions. I garbed some fresh basil from the garden and trough that in, about a table spoon chopped. I brought everything to a boil and added a half cup of vegetable stock.Then simmered it all for about 5 min. Dropped it all in the food processor for a nice creamy soup and YUM!

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