Lately, I’ve been rather obsessed with scones. I’ve been making Simple Scones from AllRecipes.com and from a Betty Crocker recipe book (essentially the same thing). I even tried making copy-cat Starbucks Pumpkin Scones. I’ve been doubling all the recipes so it’s worthwhile; I have been making enough to freeze so that I can have a quick breakfast in the morning. Compared to cookies and cakes, one cannot argue about sugar, right? Scones can use only a quarter of the sugar, but that’s not really my motivation. My latest scones are Blueberry-Lemon Cornmeal Scones from Run Fast Eat Slow by Shalane Flanagan and Elyse Kopecky.
Something we always have in our refrigerator or freezer is blueberries. There are endless ways to eat them and I think they are under-appreciated. We put them on waffles, in pancakes and muffins, in smoothies, and as toppings to oatmeal, yogurt, and desserts. Unlike strawberries that don’t taste as great out of season, blueberries seem to have the same delicious wholesome taste all year long. And now: blueberries in scones.
As part of my becoming-a-nutritious-eater-like-a-runner plan, I made Blueberry-Lemon Cornmeal Scones. We already know about the antioxidants and Vitamin C content, low-sugar, and low-calories present in blueberries, but what I really learned is that the six miles on Friday were ‘easy’ compared to the strength it took to zest lemons and knead sticky dough, even though this is probably at least my fourth batch of scones… That being said, I’m going to start incorporating some strengthening exercises for my upper-body, because my spaghetti arms need it.
On a side note, last week I made Mashed Yams that may have really been sweet potatoes. I actually prepped in advance by cooking the potatoes and mashing them the night before. I took another short-cut by microwaving the Sage Brown Butter sauce. Even more, the fresh Parmesan cheese really topped it off. I will definitely be making this one again – so easy and tasty.