It’s All About Blueberries

One of the things I love about the new life we’ve made for ourselves is the simplicity of it all. Once upon a time we had a very different life. It was noisy and complicated and filled with distractions. I don’t want to seem judgmental, but that’s really no life at all.

Once upon a time we had a small fortune, and now it’s gone. We are comfortable although far from well-off. Some might say barely scraping by, but how much do you really need? There’s a roof over our heads, good food on the table, a little extra to share with those in dire need and enough remaining to take an occasional vacation and walk along the ocean shores. What more do you need?

Hubby doesn’t see life quite the way that I do yet and that’s because I’m retired. Being retired leaves me with plenty of time for prayer and reflection. He squeezes it in where he can while still dealing with the pressures of a stressful upper management career. There is light at the end of the tunnel – just a few more years until he can retire too. I must confess, I have mixed emotions about his being under foot all the time. Recently he took Good Friday off. It was great. We attended Good Friday Tenebrae services followed by a 4-mile Walk for Life Rosary prayer. However; once home again that afternoon my entire Friday routine was disrupted. The laundry wasn’t finished as it should have been. The floors weren’t mopped. Household chores and yard chores were put on hold to spend a quiet afternoon with him. That was nice too, but a distraction.

Let me ask those of you who are both retired – do you find a new rhythm with your better half at home? When I’m alone, I have time to read and time to write and time to pray and reflect. There are quiet early morning teas with God. Those are important to my sanity.

Well, enough chatter already. This is a cooking blog after all. I love scones. Be it drop scones or cut scones or the traditional pie-shaped scones, scones are just fancy biscuits. And who doesn’t like a good biscuit?

Taste of Summer Blueberry Lemon Scones
1/4 cup Water
1/2 cup Sugar, divided
4 oz dried Blueberries
1 medium Lemon, zested
1-1/2 cups Flour
1/4 teaspoon Baking Powder
1/4 teaspoon Baking Soda
1/4 teaspoon Kosher Salt
6 tablespoons Butter, cold
1/2 cup Buttermilk
1 tablespoon Sugar

Heat oven to 375-degrees. Line a rimmed baking sheet with parchment paper.

Bring water with 1/4 cup sugar to a boil. Remove from heat; add dried blueberries. Allow to sit white preparing the dough to sweeten and rehydrate.

Zest lemon into a large bowl. Add flour, 1/4 cup sugar, baking powder, baking soda and salt. Mix well. Cut in cold butter until pieces no larger than a pea are visible.

Add buttermilk. Stir until there are no dry spots remaining.

Note: Add some of the blueberry sugar water from the soaking berries if the dough appears too dry.

Drain the blueberries. With fingers, work berries into the dough. Pat dough into a 2-inch thick disk. Transfer disk to the prepared baking dish.

Sprinkle disk with remaining tablespoon sugar. Cut into 8 triangles (like a pie wedge). Place in the heated oven and bake for 15 to 20 minutes or until golden.

Serve warm with a little pat of butter if desired.

---

If then you were raised with Christ, seek what is above, where Christ is seated at the right hand of God.