How was everyone’s weekend? I am on a count down to having a baby girl in 4 weeks and i can’t believe it. Time is flying by. But i am ready – the nursary is ready and this past week i got the rest of the things the baby will need for the first few weeks. Now i am focusing on what will I need the first two weeks. So i spent the whole weekend cooking and filling up my freezer. I made a few large batches of chicken stock, lasagna bolognese, Swedish meatballs, chicken piccata and also some batches of these blueberry scones that are my favorite. I think i should have food for a couple of days now. I am sure i will make something else, and come up with something else i need. But now i would like to just sit and relax for the rest of the weeks but i still have to go to work, but i feel ready. Hopefully no crazy nesting will kick in. But then my husband thinks i have been nesting for the last few months.
But i would love to hear from you – did you do any crazy nesting things? Did you re-organized your closet, wash windows etc? Would love to hear your stories.
Seattle is getting hit by snow – we got about 4 inches of snow this weekend and are supposed to have a big one arriving tomorrow. Seattle doesn’t handle snow very well – so if there is one inch on the ground the city pretty much shuts down. But my dog LOVES the snow.
Adapted from: The Barefoot Contessa Cookbook
Yields: 16 scones | Prep Time: 20 minutes | Cook Time: 25 minutes
4 cups plus 1 tablespoon all-purpose flour
2 tbsp sugar plus 2 tbsp for sprinkling
2 tbsp baking powder
1 tsp vanilla
¼ tsp lemon zest
2 tsp salt
3/4 pound (3 sticks of butter) cold unsalted butter, diced
4 large eggs, lightly beaten
1 cup cold heavy cream
2 cups blueberries
1 egg beaten for egg wash
Preheat the oven to 400 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, combine 4 cups of flour, 2 tbsp sugar, baking powder, and salt. Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces. Combine the eggs and heavy cream and quickly add them to the flour and butter mixture. Combine until just blended. Toss the blueberries with 1 tbsp of flour and lemon zest and set them aside.
The dough may be a bit sticky.
Dump the dough out onto a well-floured surface and be sure it is well combined. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see lumps of butter in the dough. Cut into squares with a 4-inch plain or fluted cutter, and then cut them in half diagonally to make triangles. Then put the blueberries in the triangle and fold the top piece over to the long side of the triangle. Place on a baking sheet lined with parchment paper.
Brush the tops with egg wash and sprinkle with sugar. Bake for 20 to 25 minutes, until the outsides are crisp and the insides are fully baked.
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