Blueberry Scones

July 8: National Blueberry Day

Our love for scones is reflected in our blog, as we have a separate section just for the many scones recipes under our Theme Menus. We even got our Hawaii expatriate friends Pat and Phyllis S. into scones. They love them just as much as we do now. We used to just buy the scone mixes at the store but they are better made “from scratch”, especially if it is blueberry scones. The mix contains the dried fruit but nothing can beat the fresh fruit in these scones that literally burst with flavor!

When we visit and stay with Pat and Phyllis in San Antonio, Texas, they serve scones for snacks or breakfast. Our favorite was their blueberry scones—so much so that Phyllis had to bake another batch! Because we don’t get to see them as often as we’d like, they gave us blueberry scones to eat on the long drive back to the Gulf Coast. And they also gave us the recipe so we can make them at home and share with our blog readers on National Blueberry Day and throughout July—National Blueberry Month.

Recipe

(From Phyllis S.)

Ingredients

  • 2 cups flour
  • 2 ½ teaspoons baking powder
  • 1/3 – ½ cup sugar, granulated white
  • ½ teaspoon salt
  • zest from one orange
  • ½ cup salted butter, cold and cut into small pieces
  • 1 egg
  • ½+ cup heavy whipping cream, cold (reserve about 1-2 tablespoons for brushing on top)
  • 1 cup blueberries, fresh
  • coarse/turbinado sugar (optional topping)

Directions

In a large mixing bowl, combine the flour, baking powder, sugar, salt and orange zest.

Cut in the cold butter pieces. Mix until it resembles coarse crumbs. Beat in the eggs and cream until a sticky dough is formed.

Transfer the dough onto a clean, floured surface. Fold in the blueberries. Shape into a round disc about 1-inch thick. Cut into 8 wedges and separate them. Place onto a lightly greased baking sheet. Brush a little bit of the remaining cream on top.

Sprinkle with coarse/turbinado sugar (optional). Bake in a preheated oven at 400 degrees F for around 20-25 minutes or until golden brown. Remove from the oven. Serve warm.

Notes

  • Substitute the citrus and use lemon instead of orange zest.
  • If the dough is too dry, add a little bit of cream. If the dough is too wet, add a little bit of flour.
  • Avoid overmixing the dough or the scones will get too hard.
  • Search our blog for more scones and blueberry recipes.

No Churn Blueberry Ice Cream

July: National Blueberry Month, National Ice Cream Month

Texas is home to beautiful bluebonnets but there are bountiful blueberries on a few farms, too. Every summer if we can/are able, we try to go pick blueberries at Moorhead’s Blueberry Farm in Conroe, Texas, the state’s first commercially operated blueberry farm since the mid-1970s.

blueberryfarm.gif

After sweating on the farm working to fill our baskets with five pounds each, we still had more than enough to snack on these fruits or cook with them. We have made blueberry muffins, scones, cobblers, clafoutis, cheesecakes, pies, popovers and pancakes before. But for this particular post, we made no-churn blueberry ice cream as a doubly delicious way to celebrate National Blueberry Month and keep cool this summer during National Ice Cream Month.

Recipe

(Adapted from Delish)

Ingredients

  • 4 cups blueberries
  • ¼ cup sugar, granulated white
  • 1 lemon, juiced and zested
  • 2 cups (1 pint) heavy whipping cream
  • 1 can (14 ounces) sweetened condensed milk

Directions

Wash and dry blueberries. Place in a blender and puree them. Add the sugar and blend well.

Transfer the pureed blueberries to a small saucepan. Add the lemon juice and zest. Bring to a boil on the stove, stirring constantly. Lower the heat to medium and simmer until thickened, about 10-15 minutes. Remove from the stovetop and cool completely.

In a large mixing bowl, pour the condensed milk. Stir in the cooled blueberry mix. In a separate mixing bowl, beat the heavy whipping cream until stiff peaks form.

Fold the whipped cream into the blueberry mixture until well combined. Place in a large loaf pan or ice cream container. Freeze overnight. Scoop and serve with fresh blueberries.

Notes

  • We usually give away some of our fresh-picked blueberries from our abundance to  elderly friends so they could enjoy the summer fruits, too. With our labor, sometimes they give back with a blueberry dessert! Sharing surely is caring!
  • July 8 is National Blueberry Day.
  • Search our blog for other blueberry and no-churn ice cream recipes.

Blueberry Pie Pockets

Blueberry Pie Pockets

April 28:
National Blueberry Pie Day

We posted a recipe for cherry pie pockets for National Cherry Pie Day. Now we are blogging about blueberry pie pockets for National Blueberry Pie Day. The portable, petite pies seem to follow the mini-treats trend. Islander used her $10 toy, a lattice pocket pie mold, that Highlander got for her from the Williams-Sonoma store. The mold makes it quick and easy to prepare the pies. The blueberry filling may be substituted for any other favorite flavor (fresh fruits or canned pie filling) and the lattice crust may be made from scratch or rolled out from refrigerated pie dough. For a sweet snack, prepare something “as easy as pie” and bake blueberry pie pockets for National Blueberry Pie Day.

Recipe

(Inspired by Williams-Sonoma)

  • 1 package refrigerated pie dough, thawed
  • 1 can blueberry pie filling, partially drained (see Notes)
  • 1 egg, beaten with a tablespoon of water
  • sanding or turbinado sugar (we used Wilton brand white sparkling sugar) 

Directions

Unroll the pie dough on a slightly floured surface. Press out pairs of solid pieces and the lattice tops using the Williams-Sonoma mold. Partially drain the blueberry filling (optional).

Blueberry Pie Pockets

Put the solid side of the dough on the pie press. Place about two heaping tablespoons of the blueberry pie filling in the middle of the dough.  Brush the edges with egg wash. Top with the lattice side of the dough. Press the mold down to seal.

Blueberry Pie Pockets

Place on a parchment paper-lined baking sheet. Repeat with the rest of the dough and blueberry pie filling. Freeze all pocket pies for at least an hour. Remove from the freezer and transfer to a lightly greased, foil-lined baking sheet. Brush the tops of the lattice with egg wash. Sprinkle sugar on top. Bake in a preheated oven at 400 degrees for 15-20 minutes, or until the filling bubbles slightly and the tops are golden brown. Remove from the oven and let the blueberry pie pockets cool completely on a wire rack.

Blueberry Pie Pockets

Notes

  • Drain half of the liquid syrup from the can of blueberries so the filling is not so runny.
  • If not using the Williams-Sonoma mini lattice pie press, use a large cookie cutter to cut shapes in the dough. Pair them up, place filling in the middle, seal the edges by pressing down with the tines of a fork and brush the sides and tops with egg wash. Cut a few slits on the top as vents. Freeze until firm. Bake as directed above.
  • Do not deep fry the lattice pie pockets. They may be deep fried if both sides of the dough are solid pieces.
  • Re-roll out the pie dough to make more solid pieces and lattice tops.
  • July is National Blueberry Month. Search our blog for more recipes containing blueberries.