I recently got a trial membership for Cook’s Illustrated online specifically because I wanted to make this recipe. My nephew and sis-in-law were coming up from RI for the day, and if I was going to endeavor to make scones for the first time, I thought I’d save it to share for a special occasion (rather than leave them oh-so-temptingly on a platter for me to devour, one by one).
The most fun thing about this recipe is making butter curls. Butter curls? Yes, it calls for grating 8 tbsp of butter to make this beautiful, lilac-like pile of frozen butter. I followed all of the directions to a T, except for substituting unbleached whole wheat for regular unbleached flour. (If you’ve been reading Where the BlueBoots Go for a while, you’ll notice I am an advocate of getting whole grains in every possible way – it’s the nutritionist in me).
We had a busy weekend fun trip to NYC this past weekend, so after I finish this post (and my coffee and scone – writing fuel, naturally) I’ll be working on an awesome NYC post to share yummy eats and sights with you all.
You may wonder, was the scent of blueberry scones in the oven the only wonderful scent coming out of my place to welcome folks? Not at all. I picked up two delightful scented soy wax candles, one of which crackles Guava Fig scent from a wooden wick (how cool!), when I stopped by the Renegade Craft Fair in Brooklyn where our friend at Simply Curated was selling awesome candles hand-poured with love. Definitely check Simply Curated out – I’m hard to please when it comes to candles (some scents are so artificial and heady…) but I’m a fan already and wish they were in Boston! More on this and many other cool photographs coming soon!