Blueberry Scones

Scones are the chameleon of baked goods. You can change up the flavor by simple doing different add-ins.

Scones have gotten a bad rap. Some even go so far as to call them “stones.” That’s because they have a tendency to get tough and chewy if kneaded too much, so the secret to perfect scones is to barely knead the dough and do a quick, hot bake in the oven. And the beauty of this super easy recipe is that you can do any fruit add-in you want. Or poppy seeds, or mini chocolate chips, or coconut… whatever you’re hankering for. Frozen fruit works better than fresh in this recipe, so it’s perfect for winter when fresh berries are super expensive, and often not all that flavorful. Dried fruit work great, too.

I’ve had this recipe for years and years—I clipped it from a magazine, and don’t recall which one. So pardon me for not giving credit where credit is due! My daughter-in-law, Ashley, was craving scones one Saturday morning and asked if I had a decent recipe. I hadn’t made these in a while, but dusted off the recipe and gave it a go. I’ll have to put this one back into circulation again, because it’s a winner!

Makes 8 scones

2 1/2 cups all-purpose white flour
1/3 cup granulated sugar
1 Tablespoon baking powder
3/4 teaspoon salt
5 Tablespoons butter *
1 egg
1/2 cup Half & Half *
1/2 cup frozen blueberries (or raspberries, or chocolate chips, etc.)
OR
1/4 cup currants, craisins, raisins, etc.
OR
2 Tablespoons poppy seeds

Topping
2 teaspoons Half & Half
1 teaspoon granulated sugar

Preheat oven to 450 degrees. In large bowl, combine flour, sugar, baking powder, and salt. Cut butter into 1/2″ pieces and drop into flour mixture. Then, using a pastry blender, cut butter into flour until it looks like coarse crumbs.

In separate small bowl, beat egg with a fork. Stir in cream. Pour mixture into flour and toss until all flour is incorporated and dough hold together. (May need to add a drizzle more cream to get it to hold together at this point.) Stir in berries or other add-in ingredient.

Form dough into ball and plop onto cutting board that’s been lightly dusted with flour. Gently knead about 5-10 times, just until it holds together. Using your fingers, press into a large, flat disk. Cut into 8 wedges. Place on a baking sheet lined with parchment. Brush with cream, then sprinkle with sugar. Bake for 15 minutes, or until edges are lightly browned. Cool on a rack for a few minutes.

To make these extra delicious, smear with cream cheese, and/or fresh jam.

*NOTE: If you don’t have Half & Half on hand, you can use milk. Then up your butter amount to 6 Tablespoons.

Swedish Pancakes

FullSizeRenderEvery culture has some version of the French crêpe, even the Swedes. When my son’s friend Karl dropped in with some lingonberry sauce* made from fresh Swedish lingonberries, we thought we better whip up a batch of the crepe-like Swedish pancakes to try the sauce. Recipes for these light pancakes abound in cookbooks and online, so I don’t quite know who to credit for it. This one is similar to the Easy Swedish Pancakes from allrecipes.com, but I found that batter a little too thin and therefore doubled the flour. It also needed more salt than called for. Top with anything from maple syrup, to apple sauce, to strawberries and whipped cream—just about any fruit pairs perfectly with these pancakes. I’d love to hear what ratio of eggs, milk, and flour some of YOU true Swedes use for this Scandinavian staple…maybe make ’em for Father’s Day and post a comment.

Makes 10-12 pancakes

Pancakes

4 eggs
2 cups milk
2 tablespoons butter, melted
1 cup flour
1 tablespoon granulated sugar
1/4 teaspoon salt
Butter

Topping suggestions

Lingonberry jam
Blueberries
Sliced strawberries
Sliced bananas
Powdered sugar
Whipping cream

In large bowl, beat eggs with wire whisk. Add milk and butter, and whisk again. Sprinkle flour, sugar, and salt over egg mixture, and beat with whisk until smooth.

Heat non-stick skillet to medium heat. Brush a little butter on hot pan. Pour 1/3 cup batter into pan, and rotate to coat bottom of pan. Once edges of batter are dry, flip to cook reverse side. Flip pancake onto plate. Fold into quarters and top with lingonberries or fruit. Add powdered sugar or whipping cream.

*I was a little confused when Karl said his neighbor had made the lingonberry sauce he brought over. Last I checked, lingonberries don’t grow in Minnesota, or any bordering state for that matter! Turns out they had picked fresh lingonberries while vacationing in Sweden, and made it into the sauce. If you don’t have a friend that brings you fresh lingonberry sauce, IKEA sells “Sylt Lingon” (lingonberry jam), and so do most high-end grocery stores, like Lunds & Byerly’s or Kowalskis.