Tag Archives: scones

Daddio

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I know I always talk about how my mom is my rock, my best friend and I don’t know what I would do without her. While all that is very true, it doesn’t mean I don’t feel the same way about my dad.

He is one way rad dad.

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Growing up he was pretty strict with both my sister and I – more so with her than with me. I did get away with a lot more, but he was still very strict about schoolwork, having fun vs. studying, being prepared for college and figuring out what I wanted to do with my life.

And it always amazes me how after almost 30 years, he still remembers the tiniest details about my likes and dislikes. I wanted to make sure he knew I remembered one of his likes: blueberries. So I made him scones; the kind he can enjoy with his morning coffee while talking to my mom, or afternoon tea, or sneak a snack in, in between his classes at the university.

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While baking them, I kept thinking about how he and I were when I was growing up. There were a lot of times I wanted to be a stupid, rebellious teenager (and I was at times I’m sure) because I wasn’t allowed to go to dances, or go see my friends band play in downtown Flint while all my other friends went. But when I think back on it now, I realize, “Hmmm…so he didn’t want his 15-year-old daughter hanging out in downtown Flint at 10:30 p.m….and I thought that was weird?” If anyone knows Flint, it’s not horrible, but it’s also not the safest place, especially if you’re rather new to the area, like we were.

But that didn’t mean he didn’t have a sweet spot for kids, because he did! When I look through old albums and see pictures of he and my sister, or he and I, it melts my heart. He really was – and still is – a loving, caring, sweet dad who just wanted the best for his daughters.

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I have really fond memories with my dad, like when he taught me how to skip stones, introduced me to photography, how we’d sing along to The Carpenters in the car on family road trips to national parks, and when I’d take his video camera and conduct interviews with our friends at parties (a journalist from the ripe young age of 8!)

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Regardless, I want to make sure he knows that despite being strict and and the fact that we didn’t always get along when I was growing up because I was a typical pain-in-the-ass teenage girl, he shaped me into the person I am today. I wouldn’t be as neat, clean, a bit of a perfectionist, motivated or driven in my job or life the way I am if it weren’t for the values both he and my mom instilled upon me. I’m a better person because of him and he and I have really grown to appreciate the things we both do.

Blueberry Lemon Scones with Lemon Glaze
 
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Scones bursting with blueberries with a light, refreshing lemon glaze drizzled on top.
Author:
Recipe type: scones, breakfast, baking, blueberries, lemon
Serves: 12
Ingredients
  • FOR THE SCONES:
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3 tablespoons granulated sugar, plus 1 teaspoon for sprinkling on scones
  • Pinch of salt
  • 6 tablespoons (1 stick) cold, unsalted butter, cut into cubes
  • 1 cups blueberries
  • 1 tablespoons lemon zest (1-2 lemons)
  • 1 cup half & half, plus 1-2 tablespoons for brushing on scones
  • 1 teaspoon vanilla extract
  • FOR THE GLAZE:
  • ½ cup confectioners sugar
  • Juice of two lemons (5-6 tablespoons)
Instructions
  1. FOR THE SCONES:
  2. Preheat oven to 400 degrees
  3. Sift flour, baking powder, sugar and salt in a large, mixing bowl
  4. Add the cold butter cubes and mix with hands or pastry cutter. The mixture should look like a crumble when you are finished
  5. Fold in blueberries and lemon zest
  6. Make a well in your mixture, and add the half & half
  7. Mix well – the mixture will be very sticky!
  8. Pour mixture out onto a well floured board or surface
  9. Using your hands press out the dough into a rectangle
  10. Cut lengthwise once, then horizontally three times. You should end up with 7-8 squares. Cut the squares diagonally so you end up with 10-14 triangles
  11. Place scones on a baking sheet lined with parchment paper
  12. Mix 1 tablespoon half & half with vanilla extract, mix and brush on each scone
  13. Sprinkle the scones with some sugar
  14. Bake for 20 minutes or until golden brown and blueberries are bursting.
  15. FOR THE GLAZE:
  16. Mix the confectioners sugar with the juice of 2 lemons. Mix well until kind of runny. If too thick, add more lemon juice. If too thin, add more sugar until consistency to be pourable.
  17. Drizzle glaze over scones once they have completely cooled