Monday, May 30, 2016

Happy Memorial Day!

In memory of all those who have given their lives for our freedom,
we honor you and thank you today.

I have a confession to make. Until I wrote The Diva Serves High Tea, I was not a fan of scones. I hang my head in shame. It seemed like everyone else loved them, but every time I tried one it was like taking a bite of the Sahara. They were so dry, I could barely pry my mouth open.

But if I was going to write about tea, I had to tackle the scone. And to my surprise, they're delicious. My best guess is that I was eating mass production scones that were made to serve a crowd.

So I studied scone recipes. They're fairly basic, after all, and not difficult to make if you use a food processor. Recipes for pumpkin scones and bacon cheddar scones are in the book. Since we're getting close to the release date, I thought I would try some blueberry and strawberry scones. It's hazy and overcast here, and we're waiting for more drenching rains, so scones seemed just right with a cup of tea in the afternoon.

To be honest, this recipe worried me a little bit. I've seen it on the net and in my cookbooks, so I'm guessing it's nothing terribly new. I put my own little twist on it by combining berries, but you could use any berries you like. So why did it worry me? Because it's so dry, which I suppose is the reason some recipes include an egg. Even after the berries and the cream are incorporated, it's extremely dry and doesn't cling together as well as I would have liked. But I forged ahead.

One of the tricks I learned from America's Test Kitchen is to pat the dough into a 9-inch cake pan. Don't mash it, but pat it in. When you flip it onto parchment paper, you have a lovely round to cut. So I took the too-crumbly-for-my-taste dough and patted it into the pan, hoping that might help it stick together. It probably helped a bit, but it still looked messy.

However, the payoff is scones that fairly melt in your mouth. Seriously. They're wonderful straight from the oven. I had planned to make a little lemon drizzle for them, but they just don't need it.

Blueberry and Strawberry Scones

1 cup mixed blueberries and strawberries
2 cups flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
5 tablespoons COLD butter
squeeze of lemon
1 cup heavy cream

Preheat oven to 400. Place a sheet of parchment paper on a baking sheet.

Wash the berries and dry on a paper towel. Cut the strawberries into small pieces and measure out 1 cup of berries.

Place flour, sugar, baking powder, and salt in a food processor. Pulse 12 times to combine. Cut the butter into small pieces and scatter over the flour. Pulse to combine 12 times. Squeeze just a little lemon over the berries. Place the flour mixture into a bowl. Pour the cream and the berries over top of it. Fold to combine about 15 times. Pour out and knead about 12 times until it forms a loose ball. Place in a 9-inch cake pan and gently spread and press into place. Flip onto the parchment paper.

Cut in half with a long knife by pressing down. (Do not use a sawing motion.) Separate the halves slightly. Cut each half into four pieces, again pressing the knife into the dough to cut it. Separate the pieces slightly. Bake 15-18 minutes, or until lightly golden on the top.

Serve with sweetened cream, jam, or clotted cream.

Dry berries on a towel.

One cup of mixed berries.

Sprinkle butter on flour mixture.

Pres into a cake pan.

Cut by pressing with a knife. Do not saw!

Separate and bake.


Have you heard about my launch day tea party? You're invited! 
June 7th from 4:00 - 6:30 EDT.

One lucky person will win this grand prize!


  1. Ah, yummy. To date the best scones I ever ate I found not in England or Scotland or Ireland, but in a tiny lunch place that began life as a gas station, in rural Maryland. I wanted to kidnap the baker and take her home. I will be happy to test drive this recipe and see if it matches my memories! In think that pressing part makes sense, because if you overhandle the dough it will get tough.

    1. The dough is so sensitive. I'm sure that it's difficult to make something truly flaky and wonderful when you're making them by the hundreds. Too bad you didn't get that baker's recipe!

  2. Oh boy, just in time for breakfast--I can taste them from here! Happy Memorial Day everyone, thanks to all those who served in our armed forces over the years

    1. I'm glad you could taste them, Lucy. I forced myself to eat one for breakfast—just for you!

  3. I look forward to your Memorial Day tribute every year, Krista, it always brings tears to my eyes. The red-white-and-blue scones are perfect for the day, beautiful, and I love your tips on getting great results.

    Finally, I join you in remembering and thanking those who gave their lives in service to our country. God bless those who have served, and who serve today on active duty. Happy Memorial Day, everyone!

    1. Happy Memorial Day, Cleo! Those tributes always make me a little misty-eyed, too.

  4. I love scones and will try using the round pan to prevent over-working the dough--what a great idea! Thank you for your very fitting Memorial Day tribute as well ~

  5. I am a very big scone fan and some of my favorites contain berries. I made some recipes with sour cream which keeps them moist as well, and a ginger scone is also great if you like that spice. You can use tiny bites of candies ginger for a very big flavor. Thank you for sharing your recipe. Made me hungry. Bless all of those who served and are serving our country and those who died while doing so. A very special day.
    Thanks again,
    Cynthia B

    1. U should check my typing. It was supposed to be candied ginger not candies. Sorry.

    2. I am so sorry. I meant to say I should. Not U should. I will stop typing now and go have a scone. :)

  6. The scones look delicious. I have to try this recipe. Thank you for sharing. I hope you have a safe, Happy Memorial Day!

  7. Red, white, and blue, and crumbly good, too!

    I can see that the texture could have had you worried. Good to know it was more than fine.

  8. I love scones! I will have to try this recipe. Thanks! And I like that they are patriotic.

  9. I adore scones and have fervently saved every scone recipe i can find in hopes of making them. there are requirements though - one they have to be easy and not have too many ingredients, the next 9 requirements are all the same as that. yep i am lazy, but i do love scones. i may just be able to try this recipe. i bet that is why the few i have made turned out so weird, i overworked the dough. thanks for the tip. and actually the best scones i have ever had have been from Aldi, lol

  10. These scones may have given you fits, but they look delicious! Can't wait to try them.

  11. Strawberry and blueberry scones - who could resist? Memorial Day was yesterday, but I'm still ready to make some!