The Spring weather is picking up slowly, but surely. So you know what that means— fruits will be in season again! Specifically blueberries. I know that we are one of the lucky few who can just go into a grocery store and buy them regardless of what time of the year it is, but I like to stay within the natural flow of the seasons of fruits and vegetation. It kind of creates this sense of excitement and admiration when you finally do get to enjoy nature’s desserts in its correct time frame.
But I will admit, my eagerness for blueberries to be in season was strong last week. So I caved and brought a couple of pints at the nearest Stop and Shop—and boy was I excited and happy! From a refreshing smoothie after a yoga class to a quick blueberry compote that went wonderfully on top of my waffles and pancakes, blueberries are just awesome to cook/bake with. One of my favorites to bake has got to be hands down blueberry scones.
Now scones are finicky. You have to work them into a dough like mass, but if you over work the mixture it will not rise to that perfectly crumbly triangle we are familiar with. Trust me, I’ve had some horrific first, second, and fifth trials. But three techniques that helped me to overcome this obstacle are to work with freezing cold butter, working with a light, but sturdy silicon spatula, and getting yours hands in there…literally.
Why freezing cold butter you ask? For starters it won’t melt on you when you have to fold the mixture together before cutting. Secondly, as the scones bake, the butter will in a way balloon inside the mixture, creating those flakey crumbly texture and giving height and light air to the scones. As for the sturdy, rubber spatula? It worked perfectly preventing me from over folding (being the act of grazing your spatula next to the bowl and bringing the mixture to the top) the mixture like your mixing it to be brownies (that’s an ultimate no-no).
Reminiscing about making those blueberry scones is bringing me back to when I catered for a small brunch party with my client Lisa Marie’s group of friends. They made their own mimosas and I provided the delicious blueberry scones with a lime glaze and silver dollar pancakes with fresh maple syrup from Vermont and a blueberry piece to continue the theme. Though a small group, the whole event was a perfect amount of intimacy and natural fun for everyone. Any way for me to cater a brunch party is always a good thing in my book. I’m hoping more will come around the corner!