I realize it’s been a month since I posted and I admit that’s pretty shameful. That said, I’m sure it’s obvious to anyone reading this blog over the last 6 months or so that I’ve been going through some gigantic life changes. I think I’m on the other side now and intend to GET BACK TO BLOGGING! The last month has been full of “tying up loose ends” and getting settled into my new place, and I’m happy to say that I’ve been cooking again. This month’s issues of Martha Stewart Living and Bon Appetit had inspiring recipes in them that lit a fire under my ass . . . hopefully some of you are still reading this and will enjoy!
What you see above is the very last cookie out of this batch of Blueberry “Scone” Cookies. I absolutely adore this recipe and literally every single person who’s tried them has taken a bite and then immediately looked up and said “what’s IN these!?!” (and yes, in a good way). They’re super easy to make and the fact that there’s fruit in there instead of, say, butterscotch, makes you feel less guilty eating way too many of these (which you totally will). Keep in mind that these take longer than regular cookies to bake so if you’re making them last-minute plan ahead. Click to the “continue reading” link for the recipe . . . and stay tuned for carnitas in the next post!
Blueberry “Scone” Cookies
- 12 oz blueberries, washed and slightly smashed (use a spoon to crush them a bit)
- 1 tsp fresh lemon juice
- 1/2 cup plus 1 tbsp sugar
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp Kosher salt
- 6 tbsp cold unsalted butter, cut into small pieces
- 2/3 cup heavy cream
Preheat oven to 375 degrees.
Combine blueberries, lemon juice, and 2 tablespoons sugar in a bowl and set aside. In a larger bowl, mix flour, baking powder, salt, and remaining sugar. Cut in the butter with a pastry cutter until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in berry mixture.
Drop tablespoons full of dough onto parchment-lined baking sheets. Bake until golden brown, 24 to 25 minutes. Let cool. Cookies are at their peak served immediately, but if you store them in an airtight container they get softer and chewier, which is also delicious.
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I like this cookie a lot. Before I bump into this recipe, I have never made any cookies made from cream … the cookies are awesome.
It is not just delicious and all the ingredients are accessible locally. Usually I would bake a fairly large batch to share with my family. It is well kept in the freezer for one month.
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