freshly baked blueberry butter scones

Behold the power of butter!

I woke up the other day thinking of the now defunct TV cooking show, ‘Two Fat Ladies.” I really used to enjoy TV cooking shows, esp. 2FLs, but I cannot stand them anymore. Nowadays it is just food contests, disrespect for the food and for one another, and packing as many gyrating images on the screen in a mere 60 seconds that, instead of relaxing me, I dizzy watching. Maybe like the ‘slow food movement’ we should go back to basics and create “slow filming food shows” so people can actually enjoy watching these programs instead of reaching for a bottle of ibuprofen whenever you’re confronted with them. LOL Anyhow what I wanted to say is goodbye food network! I miss the good old days of Sandra Picknee, Jill Cordes and Mark Silverstein among others.

As for the 2FLs, I just enjoyed watching them cruise through the scenic English countryside on their motorbike (they made sidecars very cool, and not just as cocktails), cooking local foods, and making some real artery clogging recipes. They also smoked and drank constantly, and made fun of everyone and everything, yet you couldn’t help loving them all the more for it. Those ladies knew how to use all sorts of fat, including butter, and they weren’t shy or apologetic about it either! I especially loved the way Clarissa pronounced the word ‘butter.’ If you could taste butter from hearing the sound of the word alone, I think that it would sound like Jennifer Patterson‘s voice when she calls for this key ingredient in her recipes.

So, inspired by the ‘buttah,’ I took a stick of it and created these blueberry scones. Here’s to the 2 Fat Ladies, may they keep riding, swearing and living it up somewhere fabulous!

My Blueberry Butter Scones

fresh store-bought blueberries

Ingredients:

2 ½ cups of flour
1/3 cup sugar
1 ½ tsp. baking powder
1 stick of butter, chilled, and cut into small cubes
1/3 cup of soy or other milk
1 egg, slightly beaten
½ tsp. vanilla extract
1 cup of fresh or frozen blueberries
Freshly ground nutmeg
1 tbs. of coarse sugar for sprinkling
1 to 2 tbs. milk to drip on scones

How to:
Pre-heat the oven to 375F.
Grease a baking sheet or use parchment paper to cover to surface of the tray.
Mix flour, salt, sugar, baking powder together. Add butter, using your hands incorporate butter into dry ingredients until it becomes crumbly.
Add liquid ingredients to the mixture. Stir until roughly incorporated. Do not over mix or add more liquid to the batter. It is supposed to be like that!
Create mounds with the cup of your hand and place them on the baking sheet. Drip milk over scones then sprinkle them with sugar and nutmeg. I made 7 scones out of this recipe.
Bake for about 15 minutes or until a toothpick inserted into the center comes out clean.

cool, plate and serve

Blueberries are good for you. They are high in antioxidants. Supposedly antioxidants help protect the body against free radicals and diseases that develop with aging. Eat as many blueberries as you can! Now the buttah…

make this for brunch! your guests will love you