Blueberry Scones and Silence Pictures

Sometimes words just aren’t the thing. Sometimes it is better not to try to speak or write, to run the risk of judging how you feel. Sometimes it is best to bake a batch of scones and eat one by yourself while you work on discovering how to tell your life in pictures.

Peaceful Panic, acrylic on cavas board, 9″ x 12″

To Be Seen, acrylic and ink on canvas, 23 1/2″ x 19 1/2″

In Sadness, watercolor and acrylic on paper, 8″ x 4 1/2″

Scone musings and recipe after the jump…

Scones are basically the best food ever. You can eat them at any time of day for pretty much any meal, or snack, or dessert. I bet if you were really hardcore, you could even figure out how to make a sandwich on a scone. I’m not there yet, but if you wanted to try, I assure you this is the perfect recipe to work with. It’s fluffy on the inside, while the edges have that really nice slight crispy crunch. They’re not too sweet, though the dusting of powdered sugar edges these into the snack/breakfast realm. If anyone were crazy enough to attempt a sandwich, I would be the first to vote for pulled pork on a blueberry scone. Am I just weird, or does that sound great? Maybe no powdered sugar…

Blueberry Scones

adapted from Smitten Kitchen, makes sixteen square scones or a dozen triangular scones

2 cups all-purpose flour

1 tablespoon baking powder

3 tablespoons granulated sugar

1/2 teaspoon salt

1/4 teaspoon cinnamon

5 tablespoons butter

1 cup blueberries, fresh if you have them, frozen if you don’t

1 1/4 cups heavy cream

powdered sugar for dusting

Preheat the oven to 425˚ F. Line a sheet pan with parchment or a silicone mat.

Sift together the dry ingredients. Cut in the butter using a pastry cutter or your fingers until it is reduced to about pea-sized chunks. Toss in the blueberries. Pour over the cream, and stir with a fork until you get a shaggy mass. Knead the dough ten or twelve times to pull it together.

If, like me, you think square scones are cute, pat the dough into a square roughly 3/4 of an inch thick. Cut it four ways across and four ways up-and-down to make sixteen square scones. If you prefer traditional wedge scones, divide the dough in half. Pat each half into a circle about 3/4 of an inch thick, and cut it into six wedges. Place the scones on the lined baking sheet and bake for 15-18 minutes, until the tops and edges are golden.

Allow to cool. Top with powdered sugar and enjoy with a cup of tea. Or some pulled pork…your call.

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