{Recipe: Fresh Blueberry & Chocolate Scones & Homemade Lime Curd}

One of my favourite breakfast treats to bake are scones. I’ve tried a bunch of different recipes but finally found one that I love and modify the add-ins as the seasons change. The base recipe is a cream scone where I use a full cup of Vital Farms organic 52% heavy cream. The result is a “slightly crisp on the outside and soft and tender on the inside” pastry bliss.

My mom drove out to Phoenix to spend some time at her new second home for a couple of weeks and left me with a bunch of fresh blueberries and a sack of limes that she had in her fridge. I am a real stickler when it come to wasting things and try not to let any produce go bad or leftovers in my place go to waste. It’s also helpful when you have a boy in the house that has a hearty appetite.

I threw in a couple heaping handfuls of the berries at the end along with a chopped up bar of limited edition Ritter Sport wild berry chocolate (in my welcome basket from my realtor) and voila!

The best part is you can freeze the pre shaped dough which means you can have freshly baked scones anytime you please.

To use up the limes my mom gave me, instead of making a bunch of margaritas like I co-worker later suggested I could have done..which might have been trouble on a Sunday night. I made a pot of tangy and sweet lime curd adapted from a tried and true recipe from a tarte au citron I’ve made several times from one of my favourite bloggers, David Lebovitz (sub limes for lemons).

I used up the remaining block of my prized Bordier butter I had in the fridge, combined with organic eggs, cane sugar and the zest of a couple of the limes and the result is this velvety flavour explosion in a jar.

I love to keep a jar as a staple in my fridge, especially in the colder months to add a bit of extra zip and brightness to my everyday snacks/meals. Lately I’ve been enjoying a dollop of this on top of my chopped up fruit and homemade granola breakfasts in the morning at work.

It’s great on toast, crumpets, biscuits, ice cream, waffles or even on a spoon as an after dinner snack (just sayin..). This also happens to pair brilliantly with the above mentioned scones very well too, as my co-workers can attest to 🙂

Bon appetit!

Mini Blueberry Chocolate Scones
adapted from Smitten Kitchen

  • 2 cups (10 ounces) organic unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 5 tablespoons chilled, unsalted butter, cut into 1/4-inch cubes
  • 2/3 cup fresh blueberries
  • 1 bar of chocolate of your choice, chopped (you could use white chocolate too)
  • 1 cup heavy cream
  • turbinado sugar

1. Adjust oven rack to middle position and heat oven to 425°F.

2. Sift flour, baking powder, sugar and salt into large bowl.

3. Using a pastry cutter, quickly cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps.

4. Stir in heavy cream with a wooden spoon until dough begins to form. Add a bit more cream if it seems too floury. Gently fold in blueberries and chocolate with the spoon.

5. Transfer dough and all dry, floury bits to countertop. Separate the dough into two halves, then form each section into a 3/4-inch thick circle. Slice the dough into triangles like a pie (6 pieces from each half = 12 pieces total).

6. Place rounds or wedges on ungreased baking sheet and brush the tops with cream and sprinkle with a pinch of turbinado sugar on each one. Bake until scone tops are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.

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In other news, the boy will be returning home at the beginning of next week from his month-long trip to New Zealand/Australia. We have been together for over 5 years and this year we changed it up and each did our own big trips solo. This may sound odd to some folks, but I really think it’s important to never forget that you’re an independent person from your significant other and it really helps you grow as an individual to not sacrifice your own personal goals, even if they don’t involve the other one. I went to Paris this past April/May to pursue my dreams of learning Parisian baking/cooking, running a marathon overseas and spending time in galleries and parks everyday.

The boy went on his trip to go do all the crazy adrenalin junkie activities like bungee jumping and sky diving (which I would be too scared to do) and hitting up the local pubs and checking out old industrial and military relics.

In my opinion, I think these trips were better off to be enjoyed without each other as they are interests we don’t really share. I think the time apart has brought us closer together and I am excited to reunite and resume our regular “date nights” again (including exchanging witty Seinfeld quotes with him again).

Plus I think our cat misses him more than I do..

Comments
9 Responses to “{Recipe: Fresh Blueberry & Chocolate Scones & Homemade Lime Curd}”
  1. prairiesummers says:

    Scones are the best food there is. If nature and my elastic band in my pants would let me then I would eat them every single day 🙂

  2. supersu says:

    beautiful! scones look great – will def try once the weather gets cooler her in edmonton!

    question: lime curd – how long can it keep in fridge?

    love your blog – thnxs

  3. Mallory says:

    That Vital cream is insane! It’s almost like it’s already halfway whipped it’s so thick!

  4. alfie6 says:

    Those scones are so full of yummy chunks, they look heavenly! I’ve never tried making lime curd before, but this is definitely tempting me. I also love your photography, great stuff 🙂

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