Food

blueberry cardamom scones

scones are the kind of baking you can do half asleep before anyone else is awake without sacrificing much sleep yourself, which means they are probably the only baked good anyone wakes up to in my house. Luckily they’re endlessly riffable and everyone loves a scone, so I haven’t heard any complaints.

blueberry muffins are one of the best foods on earth, but blueberry scones don’t always have the same magic. These scones are dense but soft, and lean away from the buttery sugary richness of muffins into a less sweet and layered flavour that passes as a breakfast food a little easier.

Blueberry Cardamom Scones

2 c flour

2 tbs baking powder

2-3 tbs sugar (adjustable as to how sweet you’d like these to be, also good without sugar in them and just the glaze or sugar on top)

1/2 tsp salt

1 tsp cardamom

2/3 c butter, cubed and cold

1 c blueberries

1/2 c dair (milk, heavy cream, or a mixture of milk with greek yogurt – the later two lends extra moisture to the scones)

  • mix dry ingredients, then rub in cold butter until fully combined. Mixture should hold together when squeezed, but not have visible pieces of butter remaining
  • add milk/cream, bit by bit, until dough fully forms. As it does, fold in blueberries, trying not to overmix.
  • turn out onto a floured surface, and pat into a circle about 1/2 inch thick. Cut into 8 triangles. Place on baking tray lined with parchment paper

before baking top with raw sugar or after cooled top with the glaze below

  • bake at 350F for 15 minutes, until edges pick up colour

Cardamom glaze

  • 1/2 tsp cardamom
  • 1/3 c powdered sugar
  • milk

in a small bowl slowly add milk to combined sugar and cardamom until thick glaze forms. after scones are cooled top with glaze

Standard
Food

peach jam

If summer was a fruit, it would be a peach. It’s peaches from road side stands all over the city, the strange feeling of peach fuzz against your tongue, peaches over vanilla ice cream.

It turns out even though peaches don’t grow all over england like they do central texas, summer is still peach season and therefore there have been peaches in my kitchen non-stop for a month now. Occasionally creative things are done with them, savory dishes, interesting salads, but mostly they’re eaten over the sink with juice dripping everywhere, as god intended.

However, a large number of peaches were made into jam this summer as the filling for this chocolate and peach cake I made for a friend’s birthday. It had been a while since I’d made a layer cake, and to go all out and make the jam as well. And while peach and chocolate may sound like a strange combination, they absolutely work wonders together.

This recipe made 2 jars of jam (someday I’ll measure things, but today is not that day). Most of one went into the 3 layers of cake, so it’s one you could easily cut in half if needed. Peaches don’t have quite the pectin content of something like berries, so there is a fair amount of lemon juice in here.

  • 4 (ish) lbs of peaches (peeled and cut)
  • 3 c white sugar
  • 3 tbs lemon juice

to peel peaches: boil a large pot of water. Cut an ‘x’ into the bottom of each peach. Drop peaches into the boiling water for 30 seconds, then place directly into cold water. This should help the peel come off easily. If not, turns out a vegetable peeler works pretty well (thanks Q for peeling all the peaches that went inside the cake)

Remove pits and cut peaches into pieces, (quarters or slices work).

Add all ingredients to a large pot and stir till combined, bringing to a simmer. Let simmer for 20-30 minutes, peaches will fall apart. From here, begin the wrinkle test (I do this by putting a spoon or two in my freezer while the mixture comes to a boil and then testing if the jam sets when dropped onto it), jam should come up to about 220F if you like to measure things by temperature.

When the jam is set, feel free to run an immersion blender through it (off heat) if you want it smoother.

Store in sealing jars, or can if you so desire!

Standard