Today I decided to slip in a little
"Tea In The Garden" and especially
since I have some lovely hydrangeas
in bloom around the yard.
and the sound of the water feature
is very calming.
I baked some Blueberry Cream
Scones and will include the recipe
here at the bottom as you might
enjoy making some too.
Please pour yourself a nice
cup of tea:
really in summer mode now so
there is always a transition.
This is meadow phlox which is
a Missouri native wildflower. I have
to pull it out as it really spreads.
hydrangeas
right now.
which has been really helpful.
Preheat the oven to 425 degrees and cover a baking sheet with parchment paper.
I made 19 little 1 3/4" scone cutter sized
scones with this recipe
2 1/4 cups sifted flour, 1 Tb baking powder, 1/4 cup granulated sugar, 1/2 tsp salt, 6 Tb cold, chopped unsalted butter,
2/3 cup washed blueberries, 1 cup heavy whipping cream (not whipped)
For a topping we used English Lemon
Curd
1. Sift all the dry ingredients together
2 Cut in the cold butter (I actually shredded mine using a cheese shredder)
3. Stir in the whip cream and form dough
Add blueberries and mix into a nice dough
4 Roll out on a floured surface to about 1 inch thick. Cut with scone cutter and place on parchment paper to bake.