This morning my husband and I made breakfast together and sat on the back porch and drank coffee and ate our peaceful meal together…..okay maybe it wasn’t as peaceful as he had hoped. We have officially reached that stage with our son where he is realizing he cannot control everything and cannot always have his way. Boy is this a challenge and really tests our patience from time to time. His biggest struggle right now is eating. He longs to play 24/hr a day without breaking to eat. It’s odd, he really has no love for food. So when meal time comes, he fights for his life to not sit down and eat with us. Mealtime has been a dreaded part of our day this past week.
This morning we had a “timeout” in the highchair for a few minutes to get him to calm down and come sit with us. This highchair has become our miracle; the key is consistency. Although, he did not eat a lot afterwards, he did listen and came and sat with us.
Meanwhile, my husband devoured his SPAM and eggs. NASTY! I literally hate spam. He received this from work as a joke but what’s funny, he loves Spam and he could hardly wait til this morning to make it. I ate a blueberry scone while my egg was cooked in the same pan as the spam and I could not bring myself to eat it. Something about it does not sit right with me. So…he ate and fell in love. I ate my scone as sat peacefully watching our son finally sit down without resisting. :) The scones are really good and made my morning with along with a great cup o’ joe.
- 1/2 cup cold butter (1 stick)
- 1½ cups blueberries ( I used our frozen berries from our tree)
- ½ cup whole milk
- ½ cup sour cream
- 2 cups unbleached flour, plus more for dusting the work surface
- ½ cup sugar
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
Preheat to 425˚. Whisk together milk and sour cream in a small bowl, set aside. In a larger bowl, combine flour, sugar, baking powder, baking soda and salt. Combine well with a spatula.
Grate cold butter directly into the flour mixture.
Toss with fingers until thoroughly coated.
Transfer the dough to a generously floured work surface.
Dust the top of the dough with flour, and knead with well floured hands, 6-8 times, just until the dough holds together in a ragged ball. Add small amounts of flour as needed to prevent sticking (be sure to not over flour).
Using your hands (or a dough scraper) roll the dough up to form a tight log.
Lightly press dough to make your rectangle wider and longer. Keeping the ends together and blueberries tucked nicely inside. Length should be about 14 inches long by 4 inches wide.
Before cutting your dough, sprinkle a generous amount of sugar on top and lightly press into dough.
Cut into triangles.
Transfer to a parchment lined baking sheet or cookie sheet.
**If freezing ahead of time, flash freeze the scones on the baking sheet for 20 minutes, then wrap individually in plastic wrap and store in a freezer bag until needed. Bake straight from the freezer, adding on a few minutes of baking time as necessary.)
Bake until the tops and bottoms are golden brown, 18-25 minutes. Transfer to a wire rack and let cool at least 10 minutes before serving.
I sliced my scone open and spread with butter to add a little more “umph” and had no regrets. :)
Adapted from Annie’s Eats, who adapted it from Entertaining for Cook’s Illustrated, Spring 2009