Blueberry season is upon us folks! And that can only mean one thing. I have berry issues! It’s the same problem every year. And what a problem it is. Ohh, man…. where do I begin! Well, here! You see, here’s the deal.
I love berries. I love to pick berries. And once I start, I can’t finish until, well I’ve finished. Not a single berry will be left behind this maniac! If so, it’s because I’m planning to get back to it the next day. Or else, I’ll have trouble sleeping. I know, I’m weird.
I also love to buy berries when they look totally irresistable and are sold for next to nothing at the supermarket, cause they’re in season. So every year, history repeats itself. Suddenly my fridge is filled with all kinds of berries, and I have to find a clever way to either use/freeze/eat them. And of course I haven’t learned anything from the previous years and got myself a bigger freezer, so now I’m having berries with every meal. No, that’s not true. But every day, yes! And sometimes several times a day! It’s a luxury…that is good for me too! But enough of that already. I wanted to incorporate some of this deliciousness into baked goods. All I made so far was jam. Strawberry and something I call queen-jam. That’s a mix of raspberries and blueberries. It’s jam good! But berries and baking? Together? In perfect harmony? Well, there I said it. Perfect harmony.
Let me introduce you berries to sugar. And fat. Aka carbs and calories. You’re gonna get along and make a great team, for sure. I’ve seen it happen before! And I’m not to change a winning team. Now I just had to decide what to bake first. I have my eyes on a blueberry pie, but that I’m planning to make for the weekend when we’re having my family for dinner. Now I wanted something quick and easy, and I had narrowed it down to scones or muffins. And it suddenly became very easy. I’m not that much of a muffin-enthusiast, probably because I haven’t found a proper recipe. Scones however… It’s a love story.
I found a recipe from Cook’s Illustrated, claiming to be the world’s best scones. I’m very easily lead on by those titles, I fell for it, and made them. Were they the world’s best scones? I don’t know. I haven’t really been that much around the scones block. I mainly eat the ones I get from my job. (That I’ve quit, so I better find a substitute recipe asap! I cannot function without scones) Were they good? Hell, yeah. But the thing is, I made them a little too thin. I managed to make 16, and the recipe yielded 8. So I guess mine came out a little crunchier and crispier than they should be. I’d like them to be a little more chewy, a little more dense. Just a little more. So, don’t do that mistake! Make the exact number according to the recipe, and let me know how it turns out!
I was planning on whipping up some cream to go with them, but I was lazy. But I discovered crème fraiche did the trick. And some day, I’ll do that clotted cream thing, just like the Brits. I’m daydreaming about having a tea-party complete with scones, clotted cream, lemon curd and all that goes along. But for now, serve them with a generous dollop of crème fraiche and some homemade jam on top.