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
milk

 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.

Enjoy!


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.)



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