Tomorrow I have a church brunch to attend for moms of preschool aged kiddos and as someone who hates to show up anywhere without food I figured I’d try out making scones for the first time. My original plan was to make cranberry white chocolate since I was craving them in cookie form but realized we had some fresh blueberries and, voila! This recipe was born. I adapted mine from this Martha Stewart Recipe since I’d never made them before. The cook time was longer than the prep-and they were fantastic. Only 1/4 c. sugar in the whole recipe! They are not very sweet at all so serving them with a scoop of Blue Bell would make this a perfect dessert. We’ll be having ours with tea and latte’s so I figured we could use a smaller blood sugar spike 🙂
Side note: I ended up with 16 scones but could have easily made more if I wanted bite sized pieces.
Vanilla Sugar Blueberry Scones
2 c all purpose flour
1/4 c. vanilla sugar ( 1 vanilla bean pod with beans scraped out combined with 1 c. sugar and stored in the refrigerator)
1/3 c. half and half plus 2 T for brushing on top of dough
1 T baking Powder
1/2 t salt
7 T butter
1 pint blueberries
1 T turbinado sugar(may substitute with vanilla or plain granulated sugar)
1. Sift together flour, sugar, baking powder and salt in a bowl.
2. Cut butter into small pieces and cut into flour mixture with a fork until crumbly-about 3 minutes
3. Carefully stir in blueberries being careful not to smash them
4. Create a well in the middle of the bowl and gently fold in eggs and half and half until just combined,
5. On a floured workspace gently work dough together into a rectangle. Cut in 6 pieces long ways and then down the center vertically. Cut each rectangle diagonally to create triangles.
6. Brush with remaining 2 T half and half and sprinkle with turbinado sugar.
7. Bake at 385 for 20 min or until golden on top
My husband’s favorite pie is is Granny’s Cherry Cream Cheese. Over the years I’ve made it for every birthday of his and a few special occasions. I’ve tweaked the recipe to our tastes and it.is.awesome. So fantastic for a summer BBQ. It’s best refrigerated overnight to allow the cream chesse mixture to settle and multiply it’s yummy factor.
Cherry Cream Cheese Pie
2-8 oz packages cream cheese
1 can sweetened condensed milk
1 large lemon-juiced
2 t vanilla
graham cracker crust
1 jar cherry pie filling
1. Mix together cream cheese, condensed milk, lemon juice, and vanilla until smooth: approx 3 minutes
2. Spoon cream cheese mixture into pie crust
3. Top with cherry pie filling
4. Refrigerate. Eat two servings.