Monday, May 4, 2009
I confess, I was right there with many young girls in the world when it came to tea parties. My sister and I were queens of them - and believe me, it took serious mastery to engender regency to mudpie making (and yes, I mean literal mud). Once we were old enough to be entrusted with slightly battered but shabbily elegant tea set from the thrift store, our parents were hard pressed not to find us taking tea when they came home from work. I'm sure the sticky remnants of cinnamon sugar toast only made our exuberant embraces of them all that more special - if perhaps contributing to increases in dry cleaning bills.
When I reached 5th grade, we once had the very special priveledge of taking high tea at the Four Seasons. Even now, I can perfectly recall the sheer delight at living out one of our favorite girlhood fantasies - the deep puice color and tangy flavor of the black currant tea I ordered (each of us got our own pot, amazing!) and the scones decadently smeared with Deveonshire Cream and topped with fresh strawberries. Oh! I'm salivating at the mere memory!
To this day, scones always taste a bit of wonder and evoke a sprinkling of that magic of childhood and imagination.
Blueberry and Lemon Scones
inspired by orangette
½ c half and half
2 cups all-purpose flour
2 tsp baking powder
½ tsp salt
2 Tbs unsalted butter, cubed and chilled
3 Tbs sugar
1/4-1/2 c frozen blueberries
2 tsp lemon zest
Preheat oven to 425 degrees Fahrenheit. Beat together the milk and the egg and then set aside. In a large bowl, mix flour, baking powder, and salt. Rub the butter into the flour mixture, working until you have no lumps bigger than a pea. Add the sugar blueberries and zest.
Pour the wet ingredients into the dry. Bring dough together gently with a wooden spoon.Turn dough out onto a lightly floured counter and knead it no more than 12 times. Pat dough into a round approximately ½-inch thick, and cut into 8 or 12 wedges. Place on an ungreased baking sheet or a Silpat, if you have one. Using a pastry brush, glaze wedges with a little extra half and half. Bake for 10-15 minutes, or until golden. Cool on a rack.