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!!!
Engineered Cooking
The first time that I had these scones my mom made them and she goes "scone cake is ready", so I come down stairs and I am trying to figure out what she had made to be described as a scone cake. Once I saw what she had made it all made sense, this was the first time there had been homemade scones so nobody in the house understood that they are essentially formed out of a large circle that is cut into wedges and then baked. The next interesting that that I noticed was that the blueberries weren't all plump and bursting from the baking that had just occurred, that is when I found out that they were dried blueberries. Needless to say my curiosity was peaked, so when I bit into one I did not know what the expect... if I did have expectations I think they would have been blown! After making a few modifications to the original recipe I believe that these are quiet possibly the best blueberry scones on the block. Give them a try and let me know what you think!
Serves: 6 - 8
PREP TIME: 30 mins TOTAL TIME: 65 mins
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.