Cranberry Scones

From the kitchen of One Perfect Bite...In my next life I plan to be a shepherd. I'll happily tend my flock, and when I'm bored I'll whip up a gourmet cheese or weave a shawl from the fleece my flock provides. I'll wander fields and sleep beneath star-lit skies and give no thought to schedules or holiday demands. Till then, however, I'm responsible for kitchen logistics and the plans I hope will make the holidays enjoyable for all who assemble at my table. To that end, I've been experimenting with some new breakfast and brunch recipes, and I have found a few that are good enough to share with you this week. I want to start with these delicious and seasonal cranberry scones. I do have one caution. The measurement for sugar in this recipe is given as a range. That's because these scones are barely sweet, and if your palate begs for a truly saccharine breakfast starter, you'll want to use the full measure of sugar that's suggested in the recipe. These scones have wonderful texture and they are simple to make. Just be careful not to overwork the dough as you mix and shape it. I know you will enjoy these pastries. Here is how they are made.

Cranberry Scones...from the kitchen of One Perfect Bite inspired by Midwest Living

Ingredients:
Scones
2 cups all-purpose flour
1/4 to 1/2 cup sugar + additional sugar for sprinkling
2-1/2 teaspoons baking powder
1/8 teaspoon salt
1/3 cup cold butter, cut into pieces
1 egg
1/2 cup whipping cream + additional cream for brushing tops of scones
3 teaspoons vanilla
1/2 cup fresh cranberries, chopped
1/4 cup toasted pecans, chopped
Glaze
1/2 cup confectioners' sugar, sifted
2 teaspoons orange or lemon juice
1 teaspoon melted butter
1 teaspoon milk

Directions:
1) Line a baking sheet with foil or parchment paper. Preheat oven to 400 degrees F.
2) In a large bowl, stir together flour, sugar, baking powder and salt. Using a pastry blender, cut in 1/3 cup butter until mixture resembles coarse crumbs. Make a well in center of flour mixture.
3) In a small bowl, whisk together egg, whipping cream and vanilla. Stir in cranberries and toasted pecans. Add egg mixture all at once to flour mixture. Using a fork, stir until moistened and a dough forms.
4) Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing dough for 10 to 12 strokes or until dough is nearly smooth. Pat or lightly roll dough into an 8-inch square or circle. Cut into 8 rectangles or wedges.
5) Place rectangles or wedges 1-inch apart on prepared baking sheet. Brush rectangles or wedges with additional whipping cream and sprinkle with additional sugar. Bake for 12 to 14 minutes or until lightly golden. Transfer scones to a wire rack. Cool about 10 minutes.
6) Meanwhile, combine confectioners' sugar, juice, butter and milk in a small bowl. Mix well. Drizzle over or ice still warm scones. Serve warm. Yield: 8 servings.

      

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             Three Years Ago Today:                                                     Four Years Ago Today: 

    Farfalle with Roasted Cherry Tomatoes                                         Hungarian Mushroom Soup

Fresh Apple and Cinnamon Scones

From the kitchen of One Perfect Bite...We had planned to have a picnic and do some apple picking today. Unfortunately, the weather was not conducive to either pursuit, so we had to settle for a bushel of pre-picked apples and lunch on the sheltered portion of our own deck. I know a bushel seems seems like an extreme quantity for just 2 people, but by the time I've finished with apple butter and apple sauce, there will be barely enough left to make a few of our favorite apple treats. I also have several new recipes that I've been waiting to try and this afternoon I was able to get to this scone recipe that comes from the King Arthur test kitchen. I think you will enjoy these scones. They are easy to prepare and they would make a nice addition to a brunch or tea table. Despite the addition of a double dose of apples and cinnamon, the scones are mildly flavored and more cake-like than most I have tried. While I'm not a fan of cinnamon chips, I must admit they work well in this recipe and make for a tasty scone. As you scan the recipe, you'll see I've highlighted the instruction that directs the shaped scones be refrigerated before they are baked. Don't bypass this step. Your scones will rise higher and be more tender because chilling will relax the gluten in the dough. I do hope you'll try this recipe. The apples and cinnamon make for a lovely fall treat. Here is how these scones are made.

Fresh Apple and Cinnamon Scones...from the kitchen of One Perfect Bite courtesy of King Arthur test kitchen

Ingredients:
Scones
2-3/4 cups all-purpose flour
1/3 cup granulated sugar
3/4 teaspoon salt
1 tablespoon baking powder
1 teaspoon Apple Pie Spice or ground cinnamon
1/2 cup (8 tablespoons) cold butter
3/4 cup chopped fresh apple, in 1/2-inch pieces (about half a medium apple)
3/4 cup cinnamon chips
2 large eggs
1 teaspoon vanilla extract
1/2 cup applesauce, unsweetened preferred
Topping
3 tablespoons coarse white sparkling sugar
1/2 teaspoon ground cinnamon

Directions:
1) Whisk flour, sugar, salt, baking powder, and spice together in a large mixing bowl. Work in butter just until  mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated. Stir in  chopped apple and cinnamon chips.
2) Whisk eggs, vanilla, and applesauce together in another mixing bowl.
3) Add liquid ingredients to  dry ingredients and stir until all is moistened and holds together.
4) Line a baking sheet with parchment; if you don't have parchment, just use pan without greasing it. Sprinkle a bit of flour atop the parchment or pan.
5) Scrape dough onto  floured parchment or pan, and divide it in half. Gently pat and round each half into a 5 to 5 1/2-inch circle about 3/4-inch  thick.
6) To make the topping: Stir together  coarse sugar and cinnamon. Brush each circle with milk, and sprinkle with topping.
7) Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges. Carefully pull wedges away from center to separate them just a bit; there should be about 1/2-inch space between them, at their outer edges.
8) For best texture and highest rise, place  pan of scones in  freezer for 30 minutes, uncovered. While scones are chilling, preheat oven to 425 degrees F.
9) Bake  scones for 18 to 22 minutes, or until they're golden brown. When you pull one away from the others, it should look baked all the say through; the edge shouldn't look wet or unbaked.
10) Remove scones from  oven, and cool briefly on pan. Serve warm. When they're completely cool, wrap in plastic and store at room temperature for up to several days. Yield: 12 scones.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

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Irish Wholemeal Biscuits

From the kitchen of One Perfect Bite...I love scones and biscuits and the happy confluence of Frugal Foodie Friday and St. Patrick's day give me the opportunity to feature this very old, very inexpensive recipe for Irish wholemeal scones. The wholemeal flour that is used in Ireland is more flavorful and nutty tasting than American whole wheat flour. I generally use stoneground whole wheat flour as a substitute, but truth be told, supermarket whole wheat flour works nearly as well. If you don't mind the shipping cost, you can purchase Irish wholemeal flour on the King Arthur site which you can find here. There is no denying that the Irish flour will make a biscuit with more substance and greater flavor, but sometimes we have to make do with what is available. These are very easy to make. They require no special equipment and you'll find you hands are a great stand-in for mixers and spoons. As with all biscuit recipes, it is important that you not overwork the dough as you combine ingredients. If you like your biscuits to have height, it is best to roll the dough to about an inch in thickness. These do not rise much and what you see going into the oven is pretty close to what you'll see when the biscuits come out. This is a nice recipe to have if you are planning a themed meal for St. Patrick's day. They may not be the best biscuits you've ever eaten, but they are ones that came out of the Irish farm kitchens that are remembered so fondly at this time of year. Here's how they are made.

Irish Wholemeal Biscuits...from the kitchen of One Perfect Bite inspired by generations of Irish grandmothers

Ingredients:
1 cup wholemeal/wholewheat flour *
1 cup all purpose flour
4 tablespoons cold butter
1 cup buttermilk
1/2 teaspoon baking soda
Pinch of salt
1 teaspoon sugar

Directions:
1) Preheat oven to 400 degrees F.
2) Place wholemeal flour in a mixing bowl. Sift in plain flour, salt and baking powder. Using hands mix well.
3) Rub in butter, using fingers, until it resembles fine breadcrumbs. Make a well in center and add enough milk to make a soft dough. Stir, once again using your hands.
4) Turn out onto a floured surface and gently knead. Roll out to a 1/2-inch thickness. Cut into wedges or cut into circles with a biscuit cutter. Place on a baking sheet that has been dusted with flour. Bake for about 20 minutes, and serve warm if possible with soups, stews or preserves. Yield: 12 biscuits.

Cheesy Buttermilk Scones

From the kitchen of One Perfect Bite...While we are barreling towards spring here in the Pacific Northwest, I'm not quite ready to put my stockpot or Dutch oven away. The soups and stews I make will get lighter but they'll have a place on our table until the window boxes are blazing with my favorite red geraniums. Years ago, I didn't make soups for dinner because they seemed too light and I wanted to serve a more substantial meal to my family. As I became a better cook and ventured into soups made in other regions of the world, I became a convert. It was a slow process and one I wasn't completely comfortable with, until I had a bevy of recipes for salads and breads that would lend additional spine to a souper supper. While I prefer to serve freshly made and fragrant breads with soup, time does not always permit the slow rise a good bread requires. As a result, I'm always on the lookout for quick breads that can be made in their stead. I found these savory cheese scones on the Real Simple website and gave them a try several weeks ago. I made them again for our supper tonight and I've decided to move them into my recipe rotation. I never argue with simple and delicious and these scones win on both counts. I have one caution to share you regarding their preparation. This recipe is designed to make 12 thin wedges. If you choose to make only eight, it will affect the amount of time the scones need to cook. I like thicker wedges and my scones took 22 minutes to brown and cook through. The cheese makes these quite fragrant as they bake and when they are served warm they really are a perfect accompaniment for soup. I like this recipe. While it does not make my socks go up and down, it is very nice and I'll be making the scones more often. I think those of you try this recipe will also be pleased with these savory scones. Here's how they are made.

Cheesy Buttermilk Scones...from the kitchen of One Perfect Bite courtesy of Real Simple

Ingredients:
3 cups all-purpose flour
1 teaspoon baking powder
3 tablespoons cold unsalted butter, cut into small pieces
1 cup shredded Gruyere or Swiss cheese
1/2 cup grated Parmesan
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1 teaspoon hot pepper flakes
1-1/4 cups buttermilk

Directions:
1) Heat oven to 400 degrees F. Lightly coat a baking sheet with vegetable cooking spray.
2) Combine flour, baking powder, and butter in a food processor and pulse until mixture resembles coarse breadcrumbs. Transfer to a large bowl and add both cheeses, thyme, hot pepper flakes, and buttermilk. Stir until mixture sticks together. (It will be slightly crumbly.)
3) Transfer dough to a work surface and knead gently until it comes together, about 30 seconds. Shape dough to form an even, flat round about 1 inch thick. Cut the dough into 12 wedges. Place them about 2 inches apart on a prepared baking sheet. Bake until scones are light golden brown, 18 to 20 minutes. Remove with a metal spatula. These are best served fresh but can be made up to 2 days ahead. Wrap in foil and reheat in a 250 degree F oven for 10 minutes. Store in an airtight container. Yield: 12 scones.







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Glazed Lemon Cream Scones with Crystallized Ginger

From the kitchen of One Perfect Bite...Scones are among my favorite treats. They're easy to prepare, and even in their most basic state, they make an irresistible accompaniment to a steaming pot of coffee or tea. They're at their best, however, when imaginations run wild and creative cooks, using a bit of this or that, come up with flavor combinations that make their scones truly unique. Today's recipe was developed by Aimee Olexy for Food and Wine magazine and it is truly unique. When I first saw the recipe, I must admit I was underwhelmed, but I had an unused bag of crystallized ginger and I thought this would be as good a place as any to use it up. It was fortuitous happenstance. It took all of twenty minutes to make these scones and I suspect they are well on their way to becoming a family favorite. They are light, lemony and moist and have that soft texture that one expects in a creamed scone. If you enjoy mildly sweet European pastry, I think you, too, will love these gems and make them often, I know I will. Here's how they are made.

Glazed Lemon Cream Scones with Crystallized Ginger...from the kitchen of One Perfect Bite courtesy of Aimee Olexy and Food and Wine magazine

Ingredients:
2-1/4 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
2 teaspoons finely grated lemon zest
1/2 teaspoon salt
1-1/2 cups heavy cream
1/4 cup + 2 teaspoons fresh lemon juice
1/4 cup finely chopped crystallized ginger
2 cups confectioners’ sugar

Directions:
1) Preheat oven to 375 degrees F. and line a baking sheet with parchment paper.
2) In a bowl, whisk flour with granulated sugar, baking powder, lemon zest and salt.
3) Using a wooden spoon, stir cream and 2 tablespoons of  lemon juice into dry ingredients. Fold in crystallized ginger.
4) On a lightly floured work surface, gently knead dough just until it comes together. Pat into a 9-inch round, a scant 1/2 inch thick. Cut dough into 8 wedges and arrange them 1 inch apart on prepared baking sheet.
5) Bake scones for 20 to 25 minutes, until slightly firm and lightly browned on bottom but pale on top. Let cool for 5 minutes, then transfer to a rack to cool completely.
6) In a medium bowl, whisk confectioners’ sugar with remaining 2 tablespoons plus 2 teaspoons of lemon juice until glaze is smooth. Drizzle  lemon glaze over the scones and let stand for 15 minutes before serving. Yield: 8 scones.

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Onion Scones

From the kitchen of One Perfect Bite...These scones were a serendipitous find. They salvaged what otherwise would have been a dreadful day in the kitchen. I've been wanting to expand my chili repertoire and that, of course, involves lots of testing. I had great hopes for the recipe I was working with today, but as it turned out, it was a colossal dud. I kept waiting for a miracle to occur, but the chili never thickened and it was surprising flavorless. When given lemons, most folks make lemonade. I make soup. So, I mashed a good-sized chipotle, threw it in the pot with some adobo sauce and lots of additional broth, hoping to make something that would pass as a bean soup with a plan. That's all it was. I have no Eureka moment to share with you. The soup was edible, but just. However, while all that was going on, I was trying to find something new to serve with the cursed contents of that pot. I found the recipe for these savory and tender scones, here. This was a real find. If you decide to try this recipe, make sure you use a sweet onion in its preparation. I take it a step further and soak the onions in several changes of ice water before I cook and fold them into the dough. I'm, obviously, trying to avoid that harsh bite that onions can impart to baked goods. The recipe calls for a full tablespoon of baking powder. That is not a printing or transposition error. You'll need that much to get these to rise. I really liked these scones and plan to serve them with soup and stews this winter. I really hope you'll give this recipe a try. Here's how the scones are made.

Onion Scones...from the kitchen of One Perfect Bite courtesy of busycooks.about.com

Ingredients:
1 sweet onion, chopped
2 cloves garlic, minced
1/3 cup butter
2 cups flour
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon pepper
1/2 teaspoon salt
1/3 cup light cream
1 egg, beaten
butter

Directions:
1) Preheat oven to 400 degrees F. In small microwave-safe bowl, combine onion, garlic, and butter. Microwave on high for 2 minutes, then stir. Microwave for another 1-2 minutes or until onion is tender. Remove from oven and let cool for 10 minutes.
2) Combine flour, sugar, baking powder, pepper and salt in large bowl and stir to mix. Add sauteed onions with the butter remaining in the bowl, light cream, and egg. Stir just until combined. Gently press the dough together with your hands to form a ball.
3) On ungreased cookie sheet, press dough into an 8" circle. Cut the circle into 8 wedges, like you were cutting a pie. Separate the wedges slightly. Bake at 400 degrees for 12-15 minutes until lightly browned. Brush with more butter and serve immediately. Yield: 8 scones.

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Glazed Strawberry Scones

From the kitchen of One Perfect Bite...I am inordinately fond of scones. I regularly search for new recipes to add to my collection and the last time I did that, I came across this recipe in two different places. The recipes had nearly identical time stamps, so I was forced to conclude that great minds think alike and credit both sources for these delicious biscuits. While Tyler Florence makes them with blueberries, the folks at Taste of Home magazine prefer to use strawberries. I'm using the strawberries tonight because they are more plentiful right now. I use fresh berries to make these, but briefly freeze them before folding them in the scone batter. Frozen berries tend to keep their shape and don't bleed the way their soft counterparts do. This recipe is straightforward and the scones are very easy to make. While I cut the butter into the dry ingredients manually, this could be done in a food processor or electric mixer, as long as you don't get carried away and overwork the dough. The trick to a good scone or biscuit is a dough that is mixed only until the ingredients are moistened. Over mixing will produce scones that are heavy and tough. These are featherlight and, I must warn you, they are addicting. The recipe can be doubled if you have a gang to feed. The scones will keep for a day or so, but you should rewarm them before serving. I know those of you who try these gems will love them. The glaze that tops them is absolutely delicious and I think you'll enjoy scones that are made with fresh fruit. Here's the recipe.

Glazed Strawberry Scones...from the kitchen of One Perfect Bite inspired by Tyler Florence and Taste of Home magazine

 Ingredients:
2 cups all-purpose flour + flour for kneading
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
5 tablespoons cold butter
1 cup + 2 tablespoons heavy whipping cream, divided
1 cup unsweetened strawberries, chopped and frozen in a single layer for 1 hour

Glaze

1 cups confectioners' sugar
4 teaspoons lemon juice
2 teaspoons melted butter
2 teaspoons 2% milk

Directions:
1) Preheat oven to 400 degree F. Line a large baking sheet with parchment paper. Set aside.
2) In a large bowl, combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in 1 cup cream just until moistened. Fold in strawberries.
3) Turn onto a floured surface; knead 10 times. Pat dough into a 9-in. x 7-in. rectangle. Cut in half horizontally. Cut each half into four rectangles; separate and place on prepared baking sheet. Brush with reserved 2 tablespoons cream. Bake for 20-25 minutes or until golden brown. Cool on a wire rack for 5 minutes.
3) For glaze, in a small bowl, combine confectioners' sugar, lemon juice, butter and milk; drizzle over warm scones. Serve warm. Yield: 8 scones.













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Cream Scones with Blueberries, Cardamom and Masa

From the kitchen of One Perfect Bite...I have been working my way through the gift basket and recipes that I received from McCormick for participating in their Flavor Forecast this year. As often happens, I find it hard to drop a good thing when I'm on a roll, so, despite the fact that my obligation to them had been met, I continued to test and experiment with the new flavor combinations when time permitted. I was intrigued by McCormick's suggested pairing of blueberries with cardamom and corn masa and it immediately called to mind a recipe for cornmeal scones that I had originally seen on the the blog, Joy of Baking. I really liked the scones and the recipe lent itself to a simple ingredient swap that would allow me to test the new combination. So, corn masa replaced stone ground cornmeal, frozen blueberries took the place of currants, and cardamom was added to the dry ingredient list. The changes to the recipe were minimal but the flavor profile was completely different. While the addition of cardamom took these scones to another level, they still retained the nuttiness and hint of grittiness that was characteristic of the original recipe. Because of the temperature at which these bake, the scones have a crisp crust that belies their soft and tender interior. They really are lovely, though less sweet than many might prefer. These are very easy to make and can be on the table within an hour. They will not disappoint. Here's the recipe for those of you who would like to give this new flavor profile a try.

Cream Scones with Blueberries, Cardamom and Masa...from the kitchen of One Perfect Bite, inspired by Joy of Baking and McCormick Flavor Forecast 2012

Ingredients:
2 cups all-purpose flour
1/3 cup masa harina (instant corn masa flour)
1/3 cup granulated white sugar
1 tablespoon baking powder
1 teaspoon ground cardamom
1/4 teaspoon salt
2 teaspoons freshly grated orange zest
1 cup frozen blueberries
1 cup half and half or whipping cream
1 large egg
1 teaspoon pure vanilla extract
Glaze: Cream

Directions:
1) Preheat oven to 425 degrees F and place oven rack in center of the oven. Line a baking sheet with parchment paper.
2) In a large bowl, whisk together flour, masa, sugar, baking powder, salt, cardamom and orange zest. Add frozen blueberries to flour mixture and stir well. In a small measuring cup, whisk together cream, egg, and vanilla extract. Add this to flour mixture and stir just until the dough comes together.
3) Transfer to a lightly floured surface and knead dough gently four or five times and then pat, or roll, dough into a circle that is about 7 inches round and about 1-1/2 inches thick. Cut this circle in half, then cut each half into 4 pie-shaped wedges (triangles). Place scones on baking sheet. Brush tops of the scones with a little cream.
4) Bake for about 15 to 20 minutes or until golden brown and a toothpick inserted in middle comes out clean. Remove from oven and transfer to a wire rack to cool. Yield: 8 scones.

You might also enjoy the recipe for Blueberry Cardamom Corn Muffins on the blog, Jersey Girl Cooks. They sound delicious.









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Rum-Raisin Tea Biscuits

From the kitchen of One Perfect Bite...I can't quite see myself serving these for breakfast, but I have no aversion to putting them on a brunch or tea table. They are delicious and a perfect example of Nancy Silverton's ability to make ordinary food extraordinary. These biscuits contain orange and rum soaked raisins that make others pale in comparison. Save for the drunken raisins, the recipe is like most others for scones or tea biscuits. It is straight forward and if you follow the recipe you are guaranteed success. You can, of course, swap cranberries for raisins and experiment with orange liqueur. I make these often, and, while I do experiment, I always go back to the original ingredients. If you use a 2-1/4 inch biscuit cutter you will be able to get a dozen biscuits from the recipe. I do hope you will try these. They are wonderful to serve with afternoon tea and distinctive enough to be memorable. Here's the recipe.

Rum Raisin Tea Biscuits...from the kitchen of One Perfect Bite courtesy of Nancy Silverton

Ingredients:
1/3 cup orange juice
1/3 cup rum
1 teaspoon pure vanilla extract
1/2 cup raisins
2 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon coarse salt
8 tablespoons (1 stick) cold unsalted butter,
cut into 8 pieces
1/3 cup buttermilk
1 teaspoon grated orange zest
Milk
5 teaspoons sugar

Directions:
1) Combine orange juice, rum, vanilla and raisins in a small bowl. Set aside for 10 minutes while preparing biscuits.
2) Preheat the oven to 375 degrees F.
3) Combine flour, sugar, baking powder, baking soda, and salt in bowl of a food processor fitted with a metal blade. Pulse to combine. Add butter and process until mixture looks like coarse meal.
4) Drain liquid from raisins reserving 1/3 cup. Combine reserved liquid with buttermilk and add to flour mixture in food processor, then add raisins and orange zest. Pulse just to dampen dry ingredients. Dough will be sticky.
5) Remove dough from bowl and knead 10 times on a well-floured surface. Pat into an 8-inch round, 1/2 inch thick. Cut 8 biscuits with a floured 2 1/2-inch cutter. Fold scraps together and cut 2 more biscuits. Place on a lightly greased baking sheet, 1 inch apart. Brush tops with milk and sprinkle each with 1/2 teaspoon sugar.
6) Bake for 15 to 18 minutes, until tops are lightly browned. Yield: 10 biscuits.







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Blueberry Cream Scones

From the kitchen of One Perfect Bite...I don't find coffee cake to be much of a temptation, but I get all weak-kneed if there are scones in the house. I simply can't resist them, particularly if they are made with sweet cream. Scones are not an everyday affair in my kitchen. I make them only for the holidays, because, truth be told, I could eat the entire batch if left to my own devices. I first sampled these scones at Central Market in Austin, Texas. It was love at first bite. I was able to get a copy of the recipe and was delighted to find that the scones are as easy to make as they are delicious to taste. While there is a bit of wait time involved, they can be made without special equipment and can be table ready in about 2-1/2 hours. The scones take 10 minutes to mix, 2 hours to chill and about 20 minutes to bake. To simplify breakfast, I usually chill them overnight and bake them just before serving. Austin's Central Market holds a special place in my heart. I love the community in which I live, but no one would ever dub its stores a food lover's paradise. Were it not for small ethnic markets and local farms, shopping in the diaspora would be a ho-hum affair at best. Not so Central Market, and I'm like a kid in a candy store on those occasions when I can shop there. It also holds a bit of my family history. My daughter and I learned to make tamales in a class they taught when she first moved to Austin. I'm still trying to figure out how she became more proficient at their assembly than me. I suspect it's another case of "the queen is dead, long live the queen". For the time being anyway, I still make better scones than she can. Here's my secret recipe. Be forewarned, if you share it with my firstborn I'll have to hurt you.

Blueberry Cream Scones...from the kitchen of One Perfect Bite courtesy of Central Market

Ingredients:
2 cups all-purpose flour
1/4 cup + 2 tablespoons sugar, divided use
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons butter
3/4 cup blueberries
1-1/4 cups heavy cream

Directions:
1) In a large mixing bowl, combine flour, 1/4 cup sugar, baking power, and salt. Cut butter into dry ingredients. Stir in blueberries.
2) Add heavy cream and stir by hand just until dough forms. Dough will be soft and sticky. Cover and refrigerate 2 hours.
3) Preheat oven to 400 degrees F.
4) Turn dough out onto a lightly floured surface and knead gently until dough just holds together. Press dough into a 8 to 9-inch circle, 1-inch thick. Cut into wedges. Place scones on baking sheet and sprinkle scones with reserved sugar.
5) Bake 15-20 minutes at 400 degrees or until scones are a light golden brown on top. Yield: 6 servings.







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Blueberry and Lemon Tea Biscuits

What to serve with tea for two or three or more? Tea biscuits are highly recommend. Ours, while just barely sweet, are kissed with lemon sugar and packed with blueberries. Making them requires a little forethought. You'll need lemon sugar but it's easy enough to make and can be used to flavor both the tea and the biscuits. I keep a small stash of the sugar in the refrigerator, so I can whip these up in no time at all. The biscuits keep for several days but they should be warmed and crisped before eating. They can be served for breakfast, brunch or my favorite meal "munch." We'll start with the lemon sugar and then move on to the tea biscuits which are adapted from Ina Garten's recipe for scones.

Lemon Sugar

Ingredients:
2 teaspoons finely grated lemon zest
1 cup sugar

Directions:
1) Work lemon zest into sugar with your fingers until well mixed.
2) Spread sugar in a large pan and let sit until dry, about 1 hour.
3) Store in a sealed, airtight container and use as need

Blueberry and Lemon Tea Biscuits

Ingredients:
2 cups + 1 tablespoon flour
1/4 cup lemon sugar, divided use
1 tablespoons baking powder
1 teaspoons kosher salt
1-1/2 sticks (6-oz.) cold butter, diced
2 eggs, lightly beaten
1/2 cup cold heavy cream
1 cup dried blueberries
1 extra-large egg beaten with 2 tablespoons milk or water, for egg wash

Directions:
1) Preheat the oven to 400 degrees F. Line cookie sheet with parchment paper. Set aside.
2) Combine 2 cups flour, 2 tablespoons lemon sugar, baking powder, and salt in bowl of an electric mixer fitted with a paddle attachment. Add butter and blend at low speed until mixture resembles small peas. Combine the eggs and heavy cream in a small bowl; add to flour mixture and mix until just blended. Dough will be sticky. Toss blueberries with reserved tablespoon of flour. Fold into dough.
3) Turn dough onto a floured surface. Knead only until smooth. Roll into a 1-inch rectangle. Using a 3-inch cutter, cut into rounds. Place on cookie sheet.
4) Brush top of biscuits with egg wash and sprinkle with reserved 2 tablespoons lemon sugar Bake for 20 to 25 minutes until outside is brown and crisp. Yield: 12 to 16 biscuits.