Delicious Lemon Poppy Seed Scones with a lemon glaze. These are the perfect spring breakfast!
My kid has pinkeye.
And, like, I knew it was coming when he came home from school on Monday and said, “So-and-so has a pink eye!” Because once one 5 year old has pinkeye, all the 5 year olds are going to have pinkeye.
BUT STILL. Pinkeye is the worst.
And, of course, as soon as I realized he had it, my eye started itching and then I sneezed and realized that it’s just because I had all the windows open and am allergic to everything outside. #blessed
So, yeah, I’ve banned him from going anywhere near his brothers so that maybe we can avoid spreading it to everyone.
Also? Nothing is more frustrating than trying to put drops in a 5 year old’s eyes.
Y’all. Just don’t send your kids to school when they have pinkeye.
Buttery Cranberry Orange Scones make the perfect breakfast! These are every bit as delicious as the ones from your fave coffee shop!
Prepare yourselves, I have a major complaint about the world.
Okay, so, I bought a car two days ago and spent hours filling out forms. Yesterday I spent a good portion of my day filling out rental applications for the move.
And here’s my complaint: it’s 2015. Why am I still filling out all these paper forms?
I did the online application so I could avoid printing and faxing. Why did I then have to go and fill out the same stuff on a piece of paper?!
I run my entire business online. I sign contracts, I fill out tax forms, I do it all online. If you need me to print something and sign it, it’ll take weeks. Weeks. Because I don’t own a printer. And if you need me to fax something… it probably won’t happen. Ever. Is that even a thing? Like, do they still sell fax machines? Why do you even have a fax number?
Get an email address.
I’ll print the form (it may take awhile) and then email it to you. It works, I promise.
Guys, I’ve been living on the internet since I built my first Geocities site in 1996. Complete with lava lamp clip art. I really thought that by this time in my life, I’d literally be able to do everything online.
Sometime between printing all 12 pages of the rental applications and sending them off, I made some scones. Because buttery pastry is the only thing that soothes my soul when I’m aggravated that the world won’t just do what I want it to do.
When I was in the Los Angeles airport last week, the only food places close to my gate were a Carl’s Jr and a coffee place so for lunch I had french fries and a cranberry scone. And it was the worst cranberry orange scone ever. I’ve been wanting a good one ever since and finally made a batch. They’re so good – especially if you warm them up and smear a decent amount of butter on them. Mmm!
I know, it’s November and I’m still posting pumpkin recipes. I’m sorry. I strongly believe that pumpkin season runs from October 1 until Christmas.
Yes, I have strong beliefs about pumpkin. Whatever.
Plus, I haven’t yet transitioned from a PSL to a Gingerbread Latte so… still pumpkin season!
Anyway, we didn’t talk about Halloween yesterday. How was it?! Did you eat ALL THE CANDY?!
I did. But it’s not my fault.
We got ONE trick-or-treater. ONE. So I now have 3 bowls of candy staring at me every time I walk into the kitchen.
I had a game plan that involved spending the first hour (trick-or-treating on post is 2 hours long) walking around the ‘hood and then the next hour sitting on the porch, handing out candy. Apparently everyone else had the same idea because the neighborhood was completely dead by the time we were ready to hand out candy.
Gahhh, so yeah, I have all this candy. And the good stuff! Almond Joys and White Chocolate Kit Kats! They’re just calling out to me every time I walk by.
Back to the pumpkin. I made scones! Because the cool weather just makes me crave scones for some reason.
These are Pumpkin White Chocolate Scones and since I love both pumpkin and white chocolate more than I probably should, you know I’m obsessed with these. My children were oddly into them, too. I had one (or two, shhhh) as a midnight snack the day I baked them and then the next morning, my children polished them off.
This week’s Project Pastry Queen recipe was chosen by Josie of Pink Parsley and she chose the Peach Jam Scones. I obviously made blueberry scones instead of the peach but followed the same method that is used in The Pastry Queen book. I had every intention of using peaches but last night I realized I hadn’t made them yet and the only fruit I had was frozen blueberries so blueberries it was. Luckily I had some Crofter’s in the fridge which went perfectly with the blueberries.
It’s a pretty basic dough recipe but instead of mixing in the blueberries like you would a typical scone, you “stuff” the scones. It was kind of a pain because the dough kept sticking to my work surface but in the end, it was well worth the effort. I made 1/3 of the recipe (I know, who thirds a recipe?) and ended up with 7 normal sized scones so I definitely suggest cutting down the recipe unless you’re feeding a large crowd.
The scones are delicious. When I think of scones I think of dry and bland, but these were not dry at all and the flavor from the jam and blueberries in the middle was fantastic. I cannot wait to try these with different fruit/jam mixtures!
Thanks to Josie for choosing a great recipe and make sure you visit the Project Pastry Queen blogroll to see what everyone else had to say.
Blueberry Jam Scones
from The Pastry Queen
6 cups all-purpose flour
1 cup sugar
1/4 cup baking powder
1/4 teaspoon salt
1 1/2 cups (3 sticks) butter, chilled
1 1/2 to 2 cups milk
1/2 cup jam
8 ounces fresh or frozen blueberries (defrosted if frozen)
1/4 cup raw sugar
Preheat the oven to 425F.
In a large bowl, combine flour, sugar, baking powder, and salt. Cut the butter into 1/2-inch cubes and add to the mixture. Use a pastry cutter or 2 knives to cut the butter into the flour until itâ€™s crumbly. Pour in 1 1/2 cups of the milk and stir. If the dough begins to stick together in a ball, remove it. If not, add more milk, 1 tablespoon at a time, until the dough begins to clump into a ball.
Place the dough on a lightly floured surface. Use your hands to pat the dough into a 1/4-inch-thick rectangle, about 12 by 10 inches. Spread a thin layer of jam lengthwise over half the dough and arrange the blueberries in a single layer on top of the jam. Fold the plain dough over the peaches to make a 12 by 5-inch rectangle with jam and blueberries folded inside. Cut the dough into 8 large triangles and sprinkle the top of the scones with the raw sugar.
Bake on an ungreased baking sheet for 10 to 15 minutes, until the scones are a light golden brown. Serve warm or at room temperature.