Thursday, July 5, 2012

Blueberry Scones, Cucumber Salad

I made blueberry white chocolate-chip scones this morning, and we enjoyed them so much.
Slightly altered from the recipe posted earlier, the dough was easier to handle.

Blueberry White Chocolate Chip Scones
3 cups flour
1/2 cup sugar
1 T. baking powder
1/2 tsp. salt
1-1/2 sticks butter, cut into small pieces

 Mix first four ingredients and then cut butter in with pastry blender until mixture resembles coarse crumbs. I used my food processor with blade this morning, and it was much quicker.

1 egg, lightly beaten

 Lightly beat one egg and then add enough milk to beaten egg to equal one cup of liquid.
Add the liquid to the coarse butter-flour mixture until blended and then add 1/2 cup white chocolate chips. Don't overwork dough. At the last moment, mix in 1/2 cup frozen small blueberries and pat dough out on a floured surface in a circle about an inch thick.
Using pizza cutter, cut into 8 equal-sized triangles.
Bake at 375 for 20 to 25 minutes.

For icing:
Mix up 1 C. confectioners sugar
2 T. milk
1tsp. vanilla
Drizzle on each one right before eating.


Cucumbers from the garden are filling our buckets.
This recipe from my sister in law, Canda, is yummy!

Canda's Cucumbers & Cream

3 med. size cucumbers, sliced
1/2 c. mayo
1/2 c. sugar
1/2 c. milk
2 T. apple cider vinegar
1 medium Vadalia onion, chopped into small pieces
(I added seeded chopped tomato and
salt and pepper to taste.)