Winter still has us in its grip!
Last week we had a bit of a warm up.
The temperatures went above freezing for a day or so.
The snow began to melt,
but the ground underneath is still froze.
We had a lot of running water with no place to go.
Then it got cold again!
What a mess!
Getting anything else moved from the farmhouse is now on hold!
The roads are treacherous!
More snow predicted for this weekend!
I finally found some time to bake.
Nothing to complicated.
I passed by some blueberries on sale the other day.
The little man, and the pipeliner
love to have them in pancakes.
But I thought some blueberry scones would taste great with a steaming hot cup of coffee.
This is such a simple recipe!
and one baking sheet.
One tastey, blueberry filled scone!
2 cups all purpose flour
2 tsp. baking powder
2 tbsp. sugar
1/2 tsp. salt
1/4 grated nutmeg
1 cup blueberries
1 1/2 cup whipping cream
Preheat oven to 425 F.
In a large bowl stir together flour, baking powder, sugar, salt and nutmeg.
Toss blueberries with the flour mixture.
Stir whipping cream into the flour mixture just until moistened.
Turn dough out onto a floured surface.
Gently lift and fold dough four or five times, making a quarter turn between each fold.
Place dough on parchment lined baking sheet.
Form dough into a 7 to 8 inch square, 1 inch thick.
Using a floured cutter score dough into 12 pieces, not cutting the dough all the way through.
Bake in upper half of oven, 17-20 minutes.
I love mine drizzled with a touch of honey!
Have a great weekend!
Fingers crossed I get a date night in before the snow falls!