I’ve come to a point in my life where if I’m going to be stuck in the kitchen preserving food on a beautiful sunny, summer day, I sure don’t to make it so that there is another day in my future where I’m stuck in the kitchen turning that preserved food into it’s final form if I can help it.
Why the aversion to the kitchen? The reason is two-fold. First, I’m an outdoorsy kinda gal. I simply prefer being where I can feel the warm sun on my skin, the breeze giving it a cool, hearing the birds singing, and seeing the beauty of Creation that is infinitely more lovely than my home decor. (With as much oak as our home came with, I’m talking floors, paneling, and cabinets, there is only so much time in a year to de-oakify it.)
The second reason is that the kitchen is my crazy zone. Why? Because my kids are rebellious. I don’t know if it’s genetic (and if it is, they sure didn’t get it from me!) or if it’s plain laziness, but it turns out that not one of my children, not even the adult one can recognize clean. It’s one of my great failings of motherhood. I have a hunch that they can’t do the dishes well because there’s a chance I’ll pick up the washcloth or broom and show them how it’s done and then they don’t have to do it. Or they’ll take so long that I have to move on with my day and they might get some solid play time in before I call them back. I’m not asking too much am I? To expect 5 children between the ages of 6 and 13 to each take a part of the dishes and do it well?
Whatever the reason, when I get into the kitchen and the counters are smeary, pots are soaking, the trash can is sitting in the middle of the floor, I’m stepping on bits of lettuce on the floor, and the dishes are put away in all the wrong places, I feel my blood pressure rise and my eyelid starts twitching. More often than not, I abandon what I was planning to make.
So in an effort to bury my head in the sand and overlook my parental failures, I like to minimize my kitchen time. Which means when we get a nice load of blueberries to preserve, instead of freezing them, I’ll bake them into some breakfasts instead and then freeze the rest for the kids to sneak into the freezer and steal. (That way when I decide to make something, I find an empty bag.)
One of those breakfasts is Sourdough Blueberry Scones.
The batter for the scones is prepared ahead of time, frozen in a cake pan, then popped out, wrapped for freezer storage and instead of waking up and baking one morning, you simply set them out to thaw a bit while the oven is preheating, and bake!
I like to glaze my scones with a sweet, fruity glaze made with blueberries because it makes the children overlook the whole sourdough part. And it’s mighty tasty.
So without further lamentation or description, how about that recipe?
Blueberry Sourdough Scones with Blueberry Glaze
- 2 cups sourdough starter
- 1 ½ cups whole wheat flour
- ¾ cup all purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons salt
- ¾ cup sugar
- ¾ cup better
- ¾ cup rolled oats
- ½ cup milk
- 1 teaspoon vanilla
- 1 ¼ cup blueberries, fresh or frozen
- Blueberry Glaze
- 1 cup blueberries, fresh or thawed
- ¾ cup powdered sugar
- 1 Tablespoon flour or cornstarch
- ½ teaspoon cinnamon
- ½ teaspoon vanilla
- pinch of salt
- Line 2- 8" round cake pans with plastic wrap and lightly smear the plastic with soft butter.
- Divide the blueberries and sprinkle them between the two pans.
- In a large bowl, mix the whole wheat flour, all purpose flour, baking powder, baking soda, salt, and sugar together.
- Cut in the butter until the mixture is crumbly.
- Stir in the oats.
- In a separate bowl, stir the sourdough start, milk, and vanilla together.
- Stir the wet ingredients into the dry ones and divide the dough between the pans, over the berries.
- Press the dough flat.
- Cover with plastic wrap and allow the dough to sit for 1-2 hours to activate the sourdough.
- Freeze the dough in the pans. (For long-term storage, pop them out of the pans once frozen and wrap them in another layer of plastic wrap.)
- To bake, unwrap the frozen dough and allow it to sit for about 10 minutes.
- Cut them into 8 slices and arrange them on a greased baking sheet.
- Preheat the oven to 400 degrees while the dough continues to thaw.
- Brush with an egg wash if desired.
- Bake for 30 minutes and drizzle with the glaze when done.
- For the glaze, puree the blueberries, cinnamon, salt, and vanilla in a blender. Whisk in the flour and powdered sugar Transfer the mixture to a small saucepan and bring it to a boil. Allow the blueberries to boil and thicken for 1-2 minutes and then remove the pan from the heat and allow it to sit while the scones finish baking.
Original Recipe Credit