Blueberry Scones

Blueberry Scones
There’s a small card pinned to the bulletin board above my desk. It’s two-by-three, generic and ugly. It’s the kind every florist keeps by the register. I wouldn’t throw it away for the world.

Cards. Moments. This is how I measure time. In college, I learned some people think of time as minutes and seconds. I discovered those who saw it as years that had passed.

Time for me is different. My scales don’t tilt to the typical skew. They haven’t. They don’t. They never will.

The card, the one pinned to my bulletin board, reads:

Because I like to see you smile

And I smile every time I look at it, in the same way I smile every time he opens my door or brings me a just ripe peach. My measurements come in hugs that crush and cartons of ice cream eaten barefoot in the kitchen.

Time for me is freshly folded laundry, late night runs to Dick’s and warm blankets tucked around my feet. It’s pots of coffee brewing and slippers set out. It’s visits to the dog park and bike rides in the sun. It’s salted caramel chocolates even though he can’t eat a single one.

It’s not simple and it’s rarely easy, but it’s good and it’s lasting and it’s true. Every now and then, this time includes a fresh blueberry scone or two.

Blueberry Scones with Orange Zest
Adapted from Diabetic Living
Makes 8

Fruit and buttermilk give these scones tons of flavor without needing an excessive amount of sugar. This makes them perfect for those diabetics in your life and those of us watching our waistlines.

½ cup cold butter
1½ cups all-purpose flour
½ cup whole wheat flour
¼ cup sugar or sugar substitute equivalent
1 TBS baking powder
1 heaping TBS finely shredded orange peel
¼ tsp baking soda
¼ tsp salt
1 egg
½ cup buttermilk
1 tsp vanilla
1 cup frozen blueberries
1 recipe Orange Glaze (optional)

Preheat oven to 375 degrees. Cover a baking sheet with parchment paper. Using a cheese grater, grate butter onto a plate. Store in the freezer to harden.

In a large bowl, mix together both flours, sugar, baking powder, orange peel, baking soda, and salt. Using your hands or a pastry cutter, cut the chilled, shredded butter into the mixture until it resembles coarse crumbs.

In a small bowl, whisk together egg, buttermilk and vanilla. Add liquid to the dry ingredients. Stir until just moistened.

Gently stir in blueberries.
Note: Mixture won’t come together completely. Don’t worry. And, don’t keep mixing. Over mixing will make the dough tough.

Turn dough out onto a lightly floured surface. Knead dough gently 10 to 12 times. Role dough into a 6-inch circle. Cut circle into 8 wedges. Transfer to prepared baking sheet, evenly distributing the wedges so they are roughly 1-inch apart. 

Bake for 15 minutes or until golden brown. Allow to cool for 5 minutes on the baking sheet. Transfer to a wire rack and allow to cool for another 5 minutes. Top with Orange Glaze and serve warm.

Orange Glaze
1 cup powdered sugar
¼ tsp finely shredded orange peel
1 – 1½ tsp orange juice or fat-free milk

In a small bowl stir together powdered sugar and orange peel. Stir in enough orange juice or fat-free milk to make drizzling consistency.

About Mikaela Cowles

I’m a food-gobbling, book-reading, aspiring photog. Born and raised in Seattle, I love dancing in the rain, bouquets of fresh basil and green grass between my toes. I like how kneading butter into flour makes my fingers soft. I’m passionate about all things sweet potato. I prefer my coffee black, my scotch on the rocks and my steak bloody. I hunt, when I have time; play basketball; and hike. I’ve been known to laugh so hard I hyperventilate. And, I’m the owner of Making Language Count, a boutique freelance writing business.

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