Hi. Hope y’all had a nice holiday. I did and ate too much. I will soon go on a low carb diet, but I just had to try a recipe for blueberry scones to see if scones made with milk tasted as good as ones made with cream. There didn’t seem to be much difference, so I’ll make those next time instead of making ones with high calorie cream. See the recipe below.
I’ve been working on my next novel, Forgotten Princess. I wanted to delve into what might happen if a young woman suddenly discovered she was a princess after doing a DNA test.
Astonished and shocked, she’d rail at her father, who isn’t really related to her by blood, for not telling her sooner. I’m writing about her discoveries and adventures in Cordillera, a fictitious kingdom between France and Spain.
I’ve been busy researching foods served in Spain and France and tried making Gougeres, French Cheese Puffs. My regular store didn’t have Gruyére cheese, so I used cheddar. I found them very tasty. I even froze some on aluminum foil and baked them later.
Blueberry Scones (8 scones)
2 cups flour
3 Tbs. sugar
2 ¼ tsp. baking powder
¼ tsp. salt
1/3 cup cold Imperial margarine
1 large egg, room temperature
¼ cup plus 2 Tbs. 2% milk (plus 2 Tbs. to brush on top)
¾ cup fresh or frozen blueberries
Preheat oven to 375. Mix flour, sugar, baking powder, and salt in a bowl. With a pastry blender or 2 knives, cut in the margarine until mixture looks like coarse crumbs. Mix egg and milk with a fork. Stir that into dry ingredients until just moistened. Empty bowl onto floured surface and gently mix in the blueberries by hand. Pat the dough into an 8-inch circle and cut into 8 wedges. Brush with extra milk. Bake for 15-20 minutes. You can freeze leftover scones and heat later in the microwave for 20 seconds.
1 scone has 220 calories, 9 g. fat, 23 mg. cholesterol, 274 mg. sodium, 31g. carbohydrate (7 g sugar, 1 g. fiber), 5g. protein.