Blueberry and Cornmeal Scones
Our travels continue! Last week was a blast. Pete and I finished up our time without the kids at Big Cedar Lodge in Missouri. The beautiful lodge rooms provided scenic views of the wooded grounds and Table Rock Lake. Our time there featured a hike in the woods, some gorgeous sunsets, many hours rocking on the porch listening to the falls, and visits from the “cookie lady” who delivers fresh gingerbread cookies in the evenings.
At the end of the week we headed back to Kanakuk
to pick up the kids. When we first saw the girls, they ran to us and gave us great big hugs. They had sunkissed skin and big smiles on their faces. They were anxious to describe their experiences and their stories delighted us. The camp counselors and staff displayed joy and character, including encouragement for the parents to raise children our children with wisdom and faith. We all said our goodbyes and drove on, two teary-eyed little girls in the back seat with full hearts ready to return next summer.
We headed south on highway 65 through Arkansas and spotted a sign for “Serenity Farm
” bakery on the side of the road. We pulled the car up to a quaint little bakery surrounded by flowers and vines. A cute dog greeted us on the front porch, followed by the scent of fresh baked goods. The bakery, to my surprise, is completely organic. I was thrilled to come across such a place! We ordered tuna melt sandwiches on sourdough, foccacia, almond croissant, an eclair, and two cups of coffee. The little pastry shop/cafe/grocer occupies an old house with creaky wooden floors and pale yellow-paneled walls. We sat in the dining room enjoying our little lunch, talking about lessons from camp and plans for the future. On our way out, we bought a few loaves or hearty sourdough to share with friends along the way.
If you haven’t yet discovered a treasure like Serenity Farms this summer, at least you can produce your own delicious, organic baked goods. Fresh ingredients, a little prep work, and some patience can enrich your day. A few weeks ago, I had an abundance of blueberries and whipped up a batch of these blueberry-cornmeal scones. They’re subtly sweet, with a good crunch on the outside, and bright bursts of blueberry throughout. I hope they brighten your week.
Blueberry and Cornmeal Scones
These scones are best eaten within one hour of baking.
Adapted from Cooks Illustrated
Makes 8 scones
1 1/2 cups plus 2 tablespoons whole wheat pastry flour
1/2 cup cornmeal
1 1/2 teaspoons baking powder
3/4 teaspoons sea salt
1 tablespoon honey
1 1/2 cups heavy cream
1 1/2 cups fresh blueberries
Preheat oven to 425°F and adjust rack to middle position. Line a baking sheet with parchment paper. Whisk together flour, cornmeal, baking powder and salt in a large bowl. Add cream, honey, and blueberries and stir until a dough forms. Transfer the dough to a lightly floured surface and quickly pat the dough into a 8-inch round. Cut the dough into 8 wedges. Place the wedges on the parchment-lined baking sheet. Bake for 18 minutes until light brown. Cool for 5 minutes before serving. Serve warm.
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