Baking Gods Smiled Down on Me

Hello and Happy Monday…errrgh, I mean Thursday. I am not sure what date it is, but, who cares. It only means I am having a good week. Hope you had a wonderful weekend…my weekend was filled with so much sweet delight – baby kisses and giggles, sugar and spice, and everything nice…I indulged in some ME moments here thanks to M&M, a few short but good runs, a little leopard action and a lot of time with Kiki out and about. 

One of my favorite ways to spend time with Kiki on weekends is cooking and baking. It’s a great time to get our hands dirty, to laugh together, to steal bites from each other when the other one is not looking, to laugh some more. There’s nothing like savoring a day’s work together. Baking with Kiki is messy and chaotic, but so worth the memories we are making together. 

For all the new reader I must remind you of my cooking and baking history – until my divorce it was non-existent and now….I must say things are really turning around for me. Or shall I say, the baking Gods smiled down on me this past weekend because almost (yes almost) every baking “Project” I tackled was truly divine. The not so divine one….well, that one ended up in the garbage, but I will be repeating it next weekend. I think I know what the problem was, and it ain’t in the recipe if you know what I mean ;)!

All of last week I dreamt of sweet goodness I wanted to indulge in, so that’s what I did. I didn’t care that it’s summer and it’s hot. All I wanted to do was to turn on my oven and bake. My Pinterest is bursting with baking recipes and it was hard to pick just one, so I made a few of my favorite…banana bread for Kiki of course, blueberry buttermilk scones and nectarine almond galette.  

Besides making Kiki’s banana bread, which these days I can make without following the recipe, I made blueberry buttermilk scones. They were gorgeous and it didn’t fall apart in the oven and tasted so good. Finger licking yummy good! Perfect for Sunday’s brunch or really any day, any time. But I warn you, they are so good, that you may be tempted to eat them all in one sitting, I know I was.

Recipe: Blueberry Buttermilk Scones [inspired by Martha Stewart]

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup cake flour, (not self-rising)
  • 3 tablespoons granulated sugar
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 4 ounces (1 stick) cold unsalted butter, cut into small pieces
  • 1 cup (1/2 pint) blueberries
  • 1/2 cup low-fat buttermilk
  • 1 large egg, plus 1 large egg lightly beaten for egg wash
  • 1/2 teaspoon pure vanilla extract
  • Fine sanding sugar, for sprinkling

Directions:

– Preheat oven to 375 degrees. Line a baking sheet with parchment paper.

-Whisk together flours, granulated sugar, baking powder, and salt in a large bowl. Cut in butter with a pastry cutter, or rub in with your fingers, until mixture has the texture of coarse meal. Stir in blueberries.

-Whisk together buttermilk, 1 egg, and the vanilla. Drizzle over flour mixture, and stir lightly with a fork until dough comes together but a small amount of flour remains in bowl.

-Turn out dough onto a work surface, and gently knead dough once or twice just to incorporate flour. Pat dough into a 1-inch-thick round. Cut into 12 wedges. Transfer to prepared baking sheet. Brush with egg wash, and sprinkle with sanding sugar. Bake until golden brown and cooked through, about 22 minutes. Transfer scones to wire racks to cool.

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