Take a look at the gorgeous typography on the antique tins. Don't you wish vanilla extract still came in packaging that looked liked this?
After a long day of indulging my hoarding tendencies at the antique shop, we visited the Sesuit Harbor in Dennis for lobster rolls and gorgeous water views.
And now...on to the baking. I wanted to make something with all the ripe blueberries we had in the kitchen; plus, scones are always an easy crowd pleaser. I'm actually really glad I revisited my Orange Dark Chocolate Chip scone recipe (which needed some tweaking) because I was able to swap the orange and chocolate chunks for all of those fresh summer berries the Cape had to offer. I made one batch with my original scone recipe and wasn't really pleased with the texture. After reducing the amount of butter in the recipe, I was finally satisfied. Now you can use this recipe and swap the orange and chocolate for berries, raisins or even more chocolate.
makes 12 scones
4 cups flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) cold unsalted butter, cubed
3/4 cup heavy cream
3/4 cup sliced strawberries
3/4 cup blueberries
3/4 cup raspberries
2 tablespoons raw sugar
1. Preheat the oven to 375 degrees and grease or line a large baking sheet with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
4. Lightly flour a work surface and divide the dough into two separate balls. Flatten the dough balls into disks (about 2 inches high). Cut each disk into 6 wedges and place the wedges on the baking sheet. Do not crowd the scones as they will spread slightly when baking. Brush each wedge with the remaining heavy cream and sprinkle with the raw sugar. Bake for 25-30 minutes or until the tops and edges are golden brown. Serve warm or at room temperature.