Blueberry cream scones by twocarolines.com
Given the many choices of morning pastries scones aren’t always my first choice, they often seem like a less yummy, more dry, wannabe muffin. However, these Blueberry Cream Scones were just sweet enough, more moist because of the brush of butter and beautifully balanced with lemon zest and delicious fresh blueberry flavor. Everyone I introduced them too ended up eating more than one and they were gone in a day! You can use any berries you have on hand by the way so get your summer fruit supply in check and start baking!
2 cups All-Purpose Flour
1/2 teaspoon salt
1/3 cup granulated sugar
1 tablespoon baking powder
6 tablespoons cold butter, cut into pieces
1 cup fresh blueberries
2 large eggs, beaten
1/4 cup heavy cream (you can also use yogurt, but I prefer cream)
1 teaspoon vanilla extract
1 tablespoon grated lemon rind (zest), or 1/4 teaspoon lemon oil
1/2 teaspoon almond extract (optional)
2 tablespoons melted butter for brushing on top (optional)
2 tablespoons demerara or raw sugar, for sprinkling on top
- Preheat the oven to 375°F. Lightly grease a baking sheet, or line with parchment.
- Whisk the dry ingredients in a bowl. Add the butter and work it into the dry ingredients until the mixture is unevenly crumbly; use your fingers, a pastry blender, or an electric mixer. Gently mix the blueberries with the dry ingredients.
- Stir together the eggs, yogurt, vanilla extract, lemon zest or oil, and almond extract if using. Add to the dry ingredients and stir very gently, just until combined. The dough will be quite moist, like cookie dough.
- I decided to shape my dough into a rectangle on a floured surface then I cut out squares using my pastry cutter, but you could also use a large scoop and drop the dough onto the prepared sheet in scant 1/4-cupfuls, leaving about 2″ between each.
- Brush each ball or square of dough with melted butter (or you can use milk or cream), and sprinkle with coarse sugar.
- Bake the scones for 18-23 minutes, or until lightly browned and a cake tester or toothpick inserted into a scone comes out dry. Remove from the oven, and serve warm. To reheat, wrap loosely in aluminum foil, and bake in a preheated 350°F oven for about 8 to 10 minutes.
- Store scones, well wrapped, at room temperature for several days. Freeze
Recipe adapted from King Arthur Flour Fresh Blueberry Scones
Strawberry Streusel Pie by twocarolines.com
I’ve been running into some really amazing strawberries of late, and when they are red through and through and sweet as can be, I prefer to use them fresh, but I also got a great big box of strawberries that turned out just okay, which gave me the perfect excuse to bake them! I thought about doing a strawberry pie with one of those intricate braided, flowered, super detailed double crusts, and then I remembered how I have 3 young kids and an insane schedule and no time for that mumbo jumbo right now (hopefully I can work on one of those soon!). I also remembered that streusel is dear to my heart – anything is better when you top it with a nice crumbly, sweet, delicious crumb. This pie turned out so incredible! The strawberries baked up super sweet and the streusel top made for such a texture knock out. It’s the perfect accompaniment to any Memorial Day spread!
traditional 9 inch pie crust par baked – with ours that means bake for about 6- minutes at 425 before filling (I actually used a deep dish so I just rolled our recipe really thin and it worked out well, but could have been a little more full, it will fill a 9 inch nicely but be sure to bake on a sheet to prevent spills)
For the filling:
6 cups (2 pounds) strawberries hulled and quartered
1/2 cup sugar (less if you want your pie less sweet)
2 teaspoons fresh lemon juice
2 1/2 teaspoons cornstarch
1/2 teaspoon lemon or orange zest
1/4 teaspoon cardamon
1/4 teaspoon cinnamon
For crumb topping:
3/4 cup rolled oats
1/2 cup all purpose flour
1/3 cup sugar
4 tablespoons unsalted butter melted and cooled slightly
- First make the crust, par bake it and set it aside. Set your oven to 350.
- Make the filling: Toss the strawberries, sugar, lemon juice, cornstarch and spices and zest in a mixing bowl. Let sit in the fridge or at room temp for a good 25 minutes and strain out any juices.
- While you are waiting for your strawberries to let out some juice make your crumb streusel topping. Combine the oatmeal, flour and sugar in a small bowl and toss to combine. Add the melted butter and stir until thoroughly incorporated. Freeze or refrigerate the topping until chilled, a good 10-15 minutes.
- Spoon your strawberry filling into the crust being sure to not include juice. Spread the crumb topping over the top and bake in the middle rack of the oven (put a cookies sheet under to prevent spills) until your pie is bubbly and the crust and topping are golden brown, about 55 minutes. Transfer to a rack to cool to room temperature before serving.
Recipe adapted from Emeril Lagasee Strawberry Crumb Pie