Irish Blueberry Scones

So what goes best with Jane Austen novels and films?

And what goes with tea?

SCONES!

These come from my sister blog  MysteriousEats.wordpress.com. 

Or scones!

Ingredients:

• 1 3/4 Cups of All-Purpose Flour
• 2 Tablespoons of Sugar
• 1 Tablespoon of Baking Powder
• 1/4 Teaspoon of Salt
• 4 Tablespoons of Unsalted Butter, sliced into pats
• 1/2 Cup of Dried Blueberries
• 5 Tablespoons of Milk
• 2 Eggs, one for the batter and one to brush the tops
• Sugar to sprinkle (optional)

Directions:

1. Preheat the oven to 375 degrees F.
2. Line a baking sheet with parchment paper.
3. Whisk the flour, sugar, baking powder, and salt together in a large bowl.
4. Rub in the butter with your fingers until it’s all worked in.
5. Mix in the dried blueberries.
6. In a small bowl or measuring cup, whisk the milk and one egg together.
7. Pour the milk mixture in with the dry and gently mix until the liquid is fully incorporated.
8. Transfer dough to lightly floured surface. Knead the dough a few times and pat it into a disc about 3/4″ thick.
9. Slice the dough into 8 equal wedges, and transfer the wedges to the prepared baking sheet, leaving spaces between each scone.
10. Brush with egg and sprinkle with sugar (if you so desire).
11. Bake the scones for 15-20 mins or until the tops are lightly browned.
12. Serve warm with butter or clotted cream.

Thoughts After Baking:

I loved it! I couldn’t stop eating.

Delicious! And perfect for tea time!

And eat scones!

For more scones, go to Harlem Tea Room Cheddar-Thyme Scones

For more recipes, go to Are Dean Winchester and Jane Austen Kindred Spirits?

For more Wilkie Collins, go to You Know You Really Love Tea When…

Harvest Pumpkin Scones

So this recipe comes from my sister blog MysteriousEats.wordpress.com. Typically I just reblog her posts onto my site, but I noticed that they don’t look the best and kind of come out weird looking. So instead I decided that I would just copy and paste her post onto my site. Here we go.

Ready for scones & tea.

So we were having a tea at church and I needed a scone to go with our food. I had already decided on a savory (will be posting soon), but needed a sweet scone.

I started scouring the internet when I came upon this recipe on The King Arthur Flour website. Everything I have made from them has been fantastic so I thought I would give it a try.

 

Ingredients:

• 2-3/4 Cups of King Arthur Unbleached Flour or Regular Flour
• 1/3 Cup of Sugar
• 1 Tablespoon of Baking Powder
• 3/4 Teaspoon of Salt
• 3/4 Teaspoon of Ground Cinnamon
• 1/4 Teaspoon of Ground Ginger
• 1/4 Teaspoon of Ground Nutmeg
• 1/4 Teaspoon of Ground Allspice
• 1/2 Cup of Cold Butter
• 1-2 Cups of Chocolate Chips
• 2/3 Cup of Canned Pumpkin
• 2 Large Eggs
• Cinnamon sugar (1 Tablespoon of Cinnamon and 1 Tablespoon of granulated sugar), for topping
• Milk

Directions:

1. In a large mixing bowl; whisk the flour, sugar, baking powder, salt, and the spices (cinnamon, ginger, nutmeg, & allspice).
2. Work in the butter until the mix is unevenly crumbly; it’s ok for some larger chunks of butter to remain unincorporated.
3. Stir in the Chocolate Chips.
4. In a separate mixing bowl, whisk together the pumpkin and eggs till smooth.
5. Add the pumpkin/egg mixture to the dry ingredients and stir until all is moistened and holding together.
6. Line a baking sheet with parchment; if you don’t have any use the sheet without parchment,but don’t grease it. Instead sprinkle a bit of flour on the parchment.
7. Scrape the dough onto the floured parchment or pan and divide it in half.
8. Round each half into a 6″ circle, about 3/4 an inch thick.
9. Brush each circle with milk and sprinkle with cinnamon-sugar mixture.
10. Using a knife, cut each circle into size wedges.
11. Carefully pull the wedges away from the center to separate them just a bit, about 1/2 inch space between them.
12. Place the scones in the freezer for 30 degrees uncovered. While the scones are chilling, preheat the oven to 425 degrees F.
13. Back the scones 22-25 mins or until golden brown and toothpick inserted into a center of one comes out clean. The edges should be baked through.
14. Remove from the oven and serve warm.

 

 

THOUGHTS AFTER BAKING:

I loved them! They were perfect!

 

They were just so delicious everyone ate them right away and wanted more.

 

I cannot recommend more strongly that you should definitely make them.

For more scone recipes, go to Lemon Scones

For more on Peter Pan, go to It’s Always Tea Time  

And for weekly recipe reviews, go to Mysterious Eats

 I wasn’t really planning on including this in my Christmas countdown, but hey a post is a post so it needs a song to go with it.

So I had never heard this song before until the other when I was driving to work. At first I was like what is this? Who is Dominick the donkey?

But then as I listened, it quickly grew on me. So much that I actually listened to it later at home and decided to include it in our countdown. After all, donkey’s need love too.

So this song is called Dominick the Donkey and was written in 1960 by Ray Allen, Sam Saltzberg and Wandra Merrell. It was recorded by Lou Monte and is about a donkey that Santa owns, used to help deliver presents to children in Italy as reindeer cannot climb the mountains.

To start our 25 Carols of Christmas from the beginning, go to It Was a Pleasure to Burn: Fahrenheit 451

For more Christmas Carols, go to Your Cases Have Indeed Been of the Greatest Interest to Me: The Adventures of Sherlock Holmes

For more Christmas donkeys, go to the 25 Films of Christmas

Somebody Help Me Please

It’s that time of the year again. You know what I’m talking about, the time of the year when all willpower goes out the window. The time of the year when it is impossible to stop, the addicting qualities are just too high. You know what I’m talking about…

Yep. Usually it can be bit of a trouble, trying to trek down a girl scout to purchase my faves from.

This year one of the kids that comes to my work was selling them. When I saw the list I wanted to buy like every one of them.

I could only buy two as they are exorbitantly expensive. $5 a box?

But of course that’s not the real issue, now is it? Nope the real problem is not completely devouring every single cookies after you open the box.

I tell myself not to, that I should resist; but I just can’t seem to stop.

No, stop! Alright.

Cookie after cookie just seem to be ending up in my mouth.

If only there was an easier way to work off fat. Then I could eat whatever I want.

But that’s not going to happen. As all my willpower goes out the window I am in desperate need of someone keeping me on track, of stopping me from constantly eating.

But then I think of their deliciousness and I realize something:

So you know what, forget serving sizes! I’m going to eat what I want!

 I eat what I want!

I think I’m going to eat one right now in fact!

For more on Girl Scout Cookies, go to It’s That Time of the Year Again

For more on eating, go to Always There for You

It’s That Time of the Year Again

So it’s that time of the year again.

Seriously, when the girl scout cookies come out its over. Don’t even try to hold back as you just know:

No, stop! Alright.

I always tell myself that I will buy one box of Thin Mints, but usually end up with the Mints and Tagalongs, or Samoas, or Savannah Smiles, or…. Even though they’ve hiked up the prices to be being $5

I know, right? And you know the only reason they get away with it is that they aren’t sold all year round. Those jerks.

And you know once you start eating, it doesn’t just stop. Nope, you eat and eat and eat and eat, etc.

And as you eat and eat and eat, etc. It gets to the point where you start telling yourself this so that you feel better.

You know those people who are always trying to prove who’s the stronger one? Well:

Writing this so makes me want to eat some. I mean seriously, I need someone to watch me with those things.

I sometimes think I need someone to keep me on track.

But then I think screw it!

For more scenes from my everyday life, check out Final Destination: Bike Edition