Follow the culinary adventures and misadventures of the Cooking Agents (Ray and Katie). Watch as we eat/cook our way into adulthood.
Summer always makes me happy because it’s berry season. Growing up I loved the favor red so you could always count me in for watermelon, cherries, raspberries and strawberries. Blueberries grew on me because of the deliciousness that are blueberry bagels, muffins, pancakes and scones. Yet when I buy blueberries from the super market, eating them by themselves just doesn’t do it for me. Days pass, and I stress on what to do with them and it inevitably gets tossed into a baked item. The cycle repeats itself every year, and I don’t have any plans to stop it.
Last week I made blueberry muffins in my non-air conditioned kitchen during a heat wave. The kitchen got so hot that the butter in the crumb topping started to melt before I could finish pouring the muffin batter into the cups and sprinkle the topping. That made for ugly muffins, but today the heat wave ended and I’m at it again with blueberry scones.
Double recipe from Cooks.com
4 cups All Purpose Flour
4 tbsp. White Granulated Sugar
5 tbsp. Baking Powder
3/8 tbsp. Salt
1 1/2 cups Butter (Melted)
4 Eggs (Beaten)
1/2 cup Milk (I used skim)
1 1/3 cups Blueberries (I used closer to 2 cups to use up the rest of my blueberries)
Get Ready for a 20 Minute Super Heat Wave
Preheat oven to 350 degrees. Grease 2 cookie sheets with vegetable oil or butter.
Mix flour, sugar, baking powder and salt in a large mixing bowl. Set aside. In separate bowl, mix butter, eggs and milk. Pour liquid into dry mixture and stir until everything is combined. Fold in blueberries.
Separate dough/batter into two equal sizes. Dump one pile onto a floured surface and flatten into about a 9 inch disc. Divide into 8 wedges and place on cookie sheet. Repeat with second pile.
Update: I added a dusting of powdered sugar because I can. I also would have liked to add a squirt of lemon juice and some lemon zest.