Summer is whizzing by us like the speed of light; before you know it fall will be upon us. And while I love the fall, it is one of my favorite seasons, I love the summer too. I’ve been trying to preserve as much of this summer as I can. I’ve lost myself in a couple of good books, hubby and I have finally launched a sailboat we bought a few years ago and never managed to get into the water for one silly reason after another. At some point in life everyone comes to realize that life is too short, and it’s just not a cliché you’ve heard a thousand times before. You have to find the money, re-prioritize, and make time to enjoy yourselves. And that is why our sailboat has finally made it into the beautiful water of the Finger Lakes.
If you haven’t noticed, I have not spent much time baking or blogging this summer. I miss both. While I have been taking lots of pictures, and I’ve written two freelance pieces, the extreme temperatures haven’t really given me much incentive to step into my kitchen and turn on the oven. Since the extreme heat we’ve been seeing isn’t just a local problem I’m sure you know exactly what I’m talking about.
But there is good news. With a bit of relief from the high temperatures I ventured into the kitchen today to let some of the creativity I’ve got bottling up inside of me out. To me, there is nothing more inviting than berry and cinnamon filled scones baking in your oven, because of this, there was little debate on what I would make. And regardless of what time of day you make scones, you will not be able to resist sampling them to see if they live up to that wonderful aroma they have just sent wafting through your home.
Since we are in the heart of berry season I decided to mix things up a bit. I opted to use blackberries and blueberries which seem to compliment each other quite well. Warning – I did not use them sparingly….
These scones are lighter in texture than some I’ve made. I think they are perfect for a summer breakfast treat.
Black & Blue Scones
2 3/4 c. all-purpose flour
1/4 c. quick cooking oats
1/2 c. dark brown sugar
2 TBSP. granulated sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
2 TBSP. chopped pecans
1 stick of (cold) margarine
1/2 c. milk
1/2 c. sour cream
1 c. blueberries
1 c. blackberries
Cinnamon & Sugar to sprinkle on top
Preheat oven to 375 degrees. Lightly grease cookie sheet, or use parchment paper.
In a large bowl, add all dry ingredients. Cut in cold margarine. In a separate bowl, mix milk and sour cream together. Make a well in the center of dry ingredients and add milk mixture. Blend by hand until everything is mixed. Fold in berries. On a lightly floured surface shape dough into a 10” round piece, about 1” in thickness. Using a pizza cutter, cut into even pie shaped pieces and place on cookie sheet. Bake for 15 – 18 minutes, or until toothpick comes out clean when inserted into center of scone. Sprinkle with cinnamon & sugar while warm.
One final note. I also found some time to work on a few gift tags while the temperatures have been too warm to spend in the kitchen. Here is what I’ve come up with. These are a great addition to any treat you’re looking to give away. Leave a personalized message on the back for the lucky recipient.