blueberries

Blueberry Cream Scones with Honey-Lemon Curd

/ Ren

Drop scones made from sprouted wheat, fresh cream, cultured butter & pastured eggs, blueberries, wildflower honey and freshly-squeezed lemon juice..

Blueberry Cream Scones with Honey-Lemon Curd

For the Scones (adapted from a recipe by Mark Bittman)

1 cup organic sprouted wheat flour, plus more as needed
1 cup unbleached organic all-purpose flour
1/2 teaspoon fine sea salt
1 tablespoon aluminum-free baking powder
1 1/2 tablespoons local, raw honey
5 tablespoons pastured butter, cold
3 pastured eggs
3/4 cup fresh heavy cream
1/2 cup fresh blueberries, rinsed and picked over (substitute frozen blueberries in the off season)

Mix the dry ingredients together in a bowl.  Cut the chilled butter into the flour, ensuring that it is thoroughly combined. Beat 2 eggs with the cream, then stir into the flour.  Fold in blueberries.

Turn the dough onto a floured surface and gently knead until barely sticky.

Drop heaping tablespoons of mixture onto a greased baking sheet. Beat the remaining egg with with a scant amount of water and brush the top of the dough.  Bake in a 350 degree oven until it passes the toothpick test, about 12 minutes.

Allow to cool slightly before serving with honey-lemon curd.

For the Honey-Lemon Curd (recipe by Dede Sampson)

5 large pastured egg yolks
1 large pastured egg
2/3 cup freshly-squeezed Meyer lemon juice
1 teaspoon finely grated lemon zest
1/4 cup plus 2 tablespoons wildflower honey
4 tablespoons pastured butter, cut into 8 pieces

Crème fraîche for serving

In a medium heatproof bowl, whisk the egg yolks with the whole egg, the lemon juice, 1 teaspoon of the lemon zest and the honey. In a medium saucepan, bring 1 inch of water to a boil. Set the bowl with the lemon mixture over the boiling water, reduce the heat to moderate and cook the mixture, whisking constantly, until thickened, about 7 minutes. Remove the bowl from the heat and whisk in the butter. Pass the curd through a fine-mesh strainer into a medium bowl. Wrap tightly and refrigerate at least 3 hours.

This post is part of A Moderate Life’s Tackling Bittman Recipe Hop !

Wild Blueberry Biscuits with Maple Sugar and Rosemary

/ Ren

A little savory and not too sweet, these simple biscuits make a versatile side any time of day..

 

Wild Blueberry Bisquits

Wild Blueberry Biscuits with Maple Sugar and Rosemary

 

Makes about 10 3-inch biscuits (adapted from a recipe by Diana’s Kitchen)

2 1/4 cups organic, unbleached all-purpose flour, divided
1/4 cup rapadura or raw wildflower honey
1 tablespoon aluminum-free baking powder
1/4 teaspoon aluminum-free baking soda
1 teaspoon freshly grated lemon peel
3/4 teaspoon fine sea salt
1/3 cup cultured butter, softened
1 pastured egg, lightly beaten
3/4 cup fresh buttermilk
3/4 cup organic frozen blueberries

Topping

3 tablespoons cultured butter, melted
3 tablespoons maple sugar
3 tablespoons fresh rosemary needles, chopped

Mix 2 cups of the flour with the rapadura, baking powder, lemon peel, salt, and baking soda in a large bowl. Cut in the butter until the mixture forms pea-sized lumps.

Combine egg and buttermilk, then pour into the flour mixture. Stir just to combine- mixture will be slightly lumpy. Gently fold in still-frozen blueberries.

Sprinkle remaining flour onto the counter-top, then knead the dough by hand until it holds together, about 6 or 7 turns. Pat out the dough to a uniform 1/2 inch thickness, then cut out rounds with an empty can, glass or cutter.

Brush biscuits with melted butter, then sprinkle with maple sugar and rosemary.  Place 2 inches apart on a parchment paper-lined baking sheet and bake at 350 degree until golden brown, about 12 minutes.

Serve hot from the oven with cultured butter.

Blueberry Bliss

/ Ren

One of my favorite summertime treats as a little kid was a bowl of wild blueberries with brown sugar and sour cream.  So good.

Here’s a riff on that happy memory, with fresh Texas blueberries, crèma Mexicana, shaved piloncillo, toasted coconut flakes, melted raw cocoa butter and a sprig of fresh mint..

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