Tag Archives: Cook

Blueberries

The boat came in and the local Whole Foods offered a quart of blueberries for the price of 1/2 a pint.  Now I have blueberries stocked in my frig.  I’ve made Blythe Danner’s wonderful blueberry muffins with more blueberries than she has in the recipe, and blueberry scones – a combination of two recipes found in the local newspaper.  My friend tells me I will be so healthy from eating all these blueberries, but I’m wondering if I will turn blue – like Violet in Roald Dahl’s Charlie and the Chocolate Factory.  The thought has not stopped me from gorging on beautiful blueberries.  Do you have a favorite recipe?

Blueberry Scones

  • 3 cups of flour (I used 2 cups of whole wheat pastry flour and 1 cup white)
  • 4 teaspoons baking powder (be sure it’s fresh – not been in your cupboard forever)
  • a pinch of salt (about 1/2 teaspoon)
  • 1/4 cup sugar
  • 1/2 cup of butter (I used Earth Balance but Julia would approve of the butter)
  • 1 cup cold buttermilk (mine was  low-fat)
  • blueberries (anywhere from a cup to 2 1/2 cups)

Some recipes include an egg, but my scones were fine without.

Preheat the oven to 375 degrees and line a cookie sheet with parchment paper. Combine the dry ingredients and cut in the butter as though you were making a pie crust – until crumbly.  Stir in the blueberries.  Add the buttermilk to bind it all together into a soft dough.  Knead a few times and shape into a rectangle (or round – depending on the shape of your cookie sheet).  The dough should be about one inch thick (I used a ruler to check).  Cut the dough into wedges (about 8) and bake on center rack until golden – 25 to 30 minutes.

Serve warm.

I did experiment with refrigerating and freezing some.  As long as you warm them before eating, they are as good as out of the oven.

Related ArticleBlythe’s Blueberry Muffins

Lemon Thins from 1976

I bought The Gourmet Cookie Book for a present, but decided to keep it after thumbing through the pages. Cookies published in Gourmet – from 1941-2009 – from birth to death of the magazine – with full-page pictures.

The older the recipe, the easier. None are really healthy, but this is the season to indulge, so why worry.  I made the first batch of lemon thins for a gift, but ate them – all of them – my rationalization: they are very thin…

For fellow lemon (and butter) lovers…

Lemon Thins from the Gourmet Cookie book:
“In a bowl, beat 2 eggs with 2/3 cup sugar and 1/2 teaspoon vanilla for 3-4 minutes, or until the mixture forms a ribbon when the beater is lifted, and add 2 teaspoons grated lemon rind.   In a bowl, beat 6 tablespoons butter, softened, until it is light and fluffy and add it to the egg mixture alternately with 2/3 cup flour.

Drop the batter by teaspoons 2 1/2 inches apart on well buttered baking sheet; flatten the mounds into 2 inch rounds with a spoon dipped in water, and bake in 400 degree oven for 5 minutes, or until the edges are lightly browned.

Cool cookies on wire rack.

What to do with the rindless lemons? Gourmet has a recipe for lemon sandwich cookies, but for now I think sliced into glasses of water will be fine.