Weekend Reads
Personally on the weekends and I have a quite and relaxing morning I love to read through some cooking magazines. When I get a new one in the mail during the week it is something that I always look forward to during the weekend. Do I always find something.... no, but it almost without a doubt inspires me to get into the kitchen and whip an old favorite up or something completely new. Below are a list of some of my go to food magazines, either buy a copy or subscribe for a year you can't go wrong. Enjoy the reading and happy!!!
Weekend Reads
Personally on the weekends and I have a quite and relaxing morning I love to read through some cooking magazines. When I get a new one in the mail during the week it is something that I always look forward to during the weekend. Do I always find something.... no, but it almost without a doubt inspires me to get into the kitchen and whip an old favorite up or something completely new. Below are a list of some of my go to food magazines, either buy a copy or subscribe for a year you can't go wrong. Enjoy the reading and happy!!!
YOUTUBE
TIK TOK
Blueberry Lemon Scones
Serves: 6 - 8
Overall:
1h 5m
Cook:
35m
INGREDIENTS
2 cups all-purpose flour
3 tablespoons sugar
2 ½ teaspoons baking powder
1 stick (8 tablespoons) cold unsalted butter, cubed
1 cup dried blueberries
¾ cup of half and half
1 large egg, separated
1 tablespoon finely grated lemon zest
½ teaspoon vanilla extract
INSTRUCTIONS
1. Put a rack in the middle of the oven and preheat to 375 °F. Pulse together flour, 2 tablespoons sugar, baking powder, and salt in a food processor. Add butter and pulse until mixture resembles coarse meal with some small (roughly pea sized) lumps. Transfer to a large bowl and stir in dried blueberries.
2. Stir together milk, yolk (from separated egg), zest, and vanilla in a small bowl. Add flour mixture, stirring with a fork just until a dough forms.
3. Turn dough out onto a lightly floured surface and gently knead until it just comes together. Transfer to an ungreased baking sheet and pat into a 7½ inch round. Lightly beat egg white in a small bowl and brush top of round with it. Sprinkle round with remaining 1tablespoon of sugar and cut into 8 wedges, but do not separate them.
4. Bake scones until undersides are browned, 30 to 35 minutes. Transfer to a rack and cool for 15 minutes, then pull apart wedges. Serve warm or at room temperature.