The husband and I are both teachers, so we have iPads and nice school computers, so we didn't think it would be necessary to really have a home computer. Well, I didn't take into account that I would have to "check in" my school laptop for the summer, so no blogging for me for a few months. There are so many awesome recipes that I wish I could have shared (honestly, mainly for my own selfish reasons, because I ALWAYS forget the recipes which is why I started the blog in the first place). I thought that if I typed them up and posted them out on the blogosphere they could never be lost again. So far, it has worked-- with the minor exception of this summer.
|The cover to my book :)|
|sample student work|
|My model for the Literary Genre assessment|
So, the scones already, right?! Well, about two weeks ago doodle bug started school and subsequently had her first cold ever (how did we make it 2 years??), and ended up with an ear infection... only took 1 day at preschool to get sick. I had to leave work early to take her back to the doctor yesterday to make sure she was all healed up and ready to fly next weekend. I can imagine that an ear infection and planes do not mix well. She was all clear, and according to my sub (who also happens to be my lovely mother), my homeroom students were "angels." I told them before I left that if they were 100% perfect for my mother (whom would never lie to me), then I would make them breakfast for Monday. That was all it took-- the promise of a baked good. So, scones it is. I had actually never attempted scones before, but was excited to finally give it a proper shot.
I found an amazing recipe on Food Network's website. Tyler Florence's Blueberry Scones Recipe looked too delicious to pass up. I pretty much followed his directions and recipe. I did not make the glaze (it looks delicious, but would be too messy for the classroom), but instead added lemon zest to the dough. I also used the same base recipe but swapped the blueberries for chocolate chips for the second batch. I needed about 24 scones.
- 2 cups all purpose flour
- 1 TBSP baking powder
- 1/2 tsp salt
- 2 TBSP sugar
- 5 TBSP unsalted cold unsalted butter (I grated this because I did not have a pastry tool to help me incorporate it into the dough)
- 1 cup blueberries (I used frozen)
- lemon zest to taste
- 1 cup heavy whipping cream (plus more for brushing on top)
- Preheat oven to 400
- sift together dry ingredients: flour, salt, baking powder, and sugar
- Using a fork (or pasty tool), cut in butter. I grated my butter first. The butter coats the flour and the mixture should look like course crumbs.
- fold in blueberries and lemon zest-- be careful not to smash! I may have squished one in the process ;)
- Make a well in the center of the mixture and pour in cream.
- Fold everything in just to incorporate-- do NOT over mix!
- Line baking sheet with parchment, and use large scoop to distribute mixture.
- Brush with cream and sprinkle with sugar
- Bake for 15 or so minutes (until lightly brown)
For the chocolate scones I followed the same recipe-- I just used 1 cup chocolate chips in place of blueberries. I did a mixture of white, milk, dark, and semi-sweet chocolate chips.
I will use this recipe again and again! I hope you like it, too! Happy Baking :)