As much as I'm loving the unexpected showers in LA, there's one tiny dilemma I'm currently dealing with as momma to an almost 2 year old. Rainy days do still prompt me to immerse myself in deep, profound thought as they always did pre-motherhood, but they also feel much much longer now and I do what I can do keep Selah happy within our walls. You can say that I'm completely pooped by the end of the day. But in the best way, of course!
Selah is an adventurous soul and she demands every bit of my attention at this stage. And by attention I mean, she's a busy bee running to and fro throughout the entire house and quite the chatterbox, I have to say. She constantly blurts out the cutest little phrases with the most adorable lisp, like "what deeeeez??" It's definitely not the easiest thing in the world but I cannot have it any other way because it makes those rare snuggles (when she'll actually stay still) that much sweeter! Doing the best I can to keep us entertained on rainy days via fort-making, crawling on all fours and pouncing like a ravenous lion (this momma gets her game face on), and making "Ghetto-Doh" which is really far from resembling actual Play-Doh, I also try to squeeze in some baking. Because what's a rainy day without some homemade treats?!
We both love baking "together" (insert quoting motion with fingers) and since scones are my comfort food and baking is therapy next to yoga-ing for me, I had an insatiable urge to make scones this week. I figure that if we can't go out and jump in puddles just yet, then the next best thing would be to make scones. I decided to go all in with the fats too. Instead of holding back on the cream and butter I followed my gut and fearlessly grated a cold stick o'butta (insert Paula Deen's voice) into the mixing bowl.
So how about that cheddar? First off, it is seriously the best ingredient to pair up with fruit! As I was (excitedly) contemplating on what flavors to use in this recipe I suddenly remembered Cynthia's mini cheddar brown butter apple crumbles. When she first wrote about these beauties, I immediately knew I'd be using them as inspiration for a future recipe of mine and voila. I couldn't have made a better choice.
Don't you worry about the texture or taste from the cheddar, either. It in fact adds a teenzy weenzy bit of tang to the scones, while making the crumb slightly chewy without it being gummy. The taste is equally as good because it helps bring out a sweeter, more robust essence from the berries. I urge you to try these scones because dare I say? They might be almost as good as the ones I tried at Neighborhood Grinds, and that's a very hard task. Enjoy and happy sconing, friends!
Cheddar Blueberry Cream Scones
Makes 5 large scones
1 2/3 cup all-purpose flour
1/3 cup whole wheat pastry flour
1/4 tsp salt
2 tsp baking powder
1/3 cup white sugar
7 tbsp cold unsalted butter ***
3/4 cup shredded cheddar cheese
10 tbsp cold whipping cream
1 cup fresh blueberries (or dried or candied)
1 whole egg+1 tbsp water for brushing
***Keep the cream and butter as cold as possible. Refrigerate until right before adding them into the bowl.*** Preheat the oven to 400F (204 C degrees).
In a large mixing bowl, stir together both flours, salt, baking powder, and sugar. Using a veggie box-shaped shredder on the side with the holes that are wide, more suitable for shaving into slices, quickly shave butter into the bowl and then add cheddar. Move swiftly because you want the butter as cold as possible. Use your hands to knead and break apart any huge butter chunks, but do not over knead of it will become tough after baking.
Make a slight well in the middle of the dough and pour in the whipping cream, gently folding the dough with the cream in intervals as you see fit. Once again though, do not over mix. Finally, add blueberries and gently fold them into the dough. On a lightly floured flat surface, flatten out the dough just a bit (I used a rolling pin) to even it out, into about 2 inches tall. With a circular item like a large glass (or cookie cutter), cut out discs and place them on a lined cookie sheet with parchment paper. Brush the tops with the egg+water mixture and bake for approximately 16-18 minutes.