Annies Eats' Blueberry Scones Recipe

Looking for an easy Annies Eats' Blueberry Scones recipe? Learn how to make Annies Eats' Blueberry Scones using healthy ingredients.

Submitted by vargasgrl

Makes 8 servings

"I think these are the best scones ever. This doesn?t really surprise me, considering that the recipe comes from Cook?s Illustrated. They seem to have found the ideal method for creating a perfectly light, tender, and buttery scone. This particular version is also bursting with fresh blueberries, which seem to take on a magical new life when baked or cooked. I?m sure these would be great with other mix-ins as well, but personally I just can?t resist the blueberries."

Recipe Ingredients for Annies Eats' Blueberry Scones

8 tbsp. (1 stick) unsalted butter, frozen whole
1 1/2 cups (7 1/2 oz.) fresh blueberries
1/2 cup whole milk
1/2 cup sour cream
2 cups (10 oz.) all-purpose flour, plus more for dusting the work surface
1/2 cup sugar, plus extra for sprinkling
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 tsp. finely grated lemon zest
2 tbsp. unsalted butter, melted

Recipe Directions for Annies Eats' Blueberry Scones

  1. Categories

  2. Select Category Appetizer Apples Baby Food Beef Berries Beverages Breads, Rolls & Buns Breakfast Cakes Cheesecake Chicken Chocolate Cookies Cupcakes Dessert Dressings & Condiments Gifts From the Kitchen Grilling Healthy Ice creams & Sorbets Main Dish Muffins & Scones Parties & Entertaining Pasta Pies Pork Pumpkin Quick/Weeknight Meals Reviews Sauces Seafood Side Dish Snacks Soups & Stews Tarts Uncategorized Vegetarian Waffles & Pancakes

  3. When Life Gives You Lemons?

  4. Lemon Poppy Seed Mousse Cakes

  5. Lemon Cheesecake Cheese Ball

  6. Lemon Yogurt Cake

  7. Lemon Sorbet

  8. Lemon Madeleines

  9. Blogroll

  10. Bake at 350

  11. Baking Bites

  12. Brown Eyed Baker

  13. Confections of a Foodie Bride

  14. David Lebovitz

  15. Elly Says Opa!

  16. Food Gawker

  17. Good Things Catered

  18. Joy the Baker

  19. Pink Parsley Catering

  20. Smells Like Home

  21. Smitten Kitchen

  22. The Pioneer Woman Cooks

  23. Use Real Butter

  24. Top Posts

  25. Guinness and Bailey's Irish Cream Cupcakes

  26. Chocolate Whiskey Cupcakes

  27. Butterfly Cupcakes

  28. Caramel Apple Cheescake Pie

  29. Mushroom Herb Mac and Cheese

  30. Copyright Information

  31. Annie's Eats, 2007-present. Unauthorized use and/or duplication of this material without express and written permission from this blog?s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Annie and Annie's Eats with appropriate and specific direction to the original content.

  32. Custom Blog Design by Delicious Design Studio

  33. Monthly Mouthful Participant

  34. Chocolate Whiskey Cupcakes

  35. Posted on March 26, 2010 by Annie

  36. I?ve been having a lot of fun playing cupcake fairy for my coworkers on their birthdays. It?s always interesting to see what flavors people will choose, and I especially love it when I?m challenged to create a new variety I haven?t tried before. My good friend and coworker Adam has been looking forward to his birthday cupcakes for months. He also changed his mind several times about what he wanted. Initially he was leaning toward something uber chocolatey, but after trying the Irish car bomb cupcakes he was loving the idea of a boozey cupcake too. When I saw a recipe for Jack Daniels buttercream, I knew I had found just the thing. I ended up making a chocolate cake, brushing it with a whiskey simple syrup, and topping with this fabulous buttercream. The end result was just what I was hoping for - a moist chocolate cupcake with a nice kick of whiskey.

  37. Everyone seemed to really enjoy these, although it is obvious that people have very different thresholds for the strength of whiskey. Some thought they tasted very strong, while others (Adam) felt they could have been even stronger. However, I doubled the amount of whiskey in the frosting and am sure that if I had added even one teaspoon more, it would have dissolved. Personally, I thought the balance was just right for my tastebuds ? strong enough that it deserved the word ?whiskey? in the title, but not so strong I was looking for a chaser. I will say that the frosting was a bit challenging to make. Though I boiled my sugar mixture to the correct temperature by my candy thermometer, it almost completely hardened when I transferred it to the liquid measuring cup. I thought all was lost, but decided to try to salvage it anyway. I added the mixture to the frosting anyway, and it seemed to correct itself because the frosting was perfectly smooth and there were no hard bits of sugar anywhere. Next time I may just avoid the hassle altogether and use the same recipe as the Bailey?s buttercream, just subbing whiskey instead. Or maybe mix some Jack into my favorite basic Swiss meringue buttercream. I think there are lots of options to make these, and they?ll all be delicious because apparently whiskey and chocolate is a winning combination

  38. Chocolate Whiskey Cupcakes

  39. Printer-Friendly Version

  40. Yield: 24 cupcakes

  41. Ingredients:

  42. For the cupcakes:

  43. 1 cup unsweetened cocoa powder

  44. 2 tsp. espresso powder

  45. 1 cup boiling water

  46. cup sour cream

  47. 2 tsp. vanilla extract

  48. 1 cups all-purpose flour

  49. tsp. baking soda

  50. tsp. salt

  51. 16 tbsp. unsalted butter, at room temperature

  52. 1 cups sugar

  53. 2 large eggs

  54. For the whiskey simple syrup:

  55. cup water

  56. cup sugar

  57. 2 tbsp. whiskey

  58. For the frosting:

  59. 2 large eggs, at room temperature

  60. 2 large egg yolks, at room temperature

  61. cup water

  62. 1 cup sugar

  63. 3 sticks (18 tbsp.) unsalted butter, at room temperature

  64. Pinch of salt

  65. 3-4 tbsp. whiskey

  66. Directions:

  67. To make the cupcakes, preheat the oven to 350˚ F. Line two cupcake pans with paper liners (24 total). Combine the cocoa powder and espresso powder in a small bowl. Add the boiling water and whisk until the mixture is smooth. Set aside and let cool to room temperature. Once cool, whisk in the sour cream and vanilla extract.

  68. Combine the flour, baking soda and salt in a small bowl. Stir together with a fork to combine; set aside.

  69. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Beat on medium-high speed until light and fluffy, 3-5 minutes. Beat in the eggs 1 at a time, beating well after each addition and scraping down the bowl as needed.

  70. With the mixer on low speed, mix in the dry ingredients in three additions, alternately with the cocoa-sour cream mixture, beginning and ending with the dry ingredients. Beat each addition just until incorporated. Divide the batter evenly between the prepared cupcake liners. Bake 18-20 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

  71. To make the simple syrup, combine the water and sugar in a small saucepan. Heat over medium-high heat, stirring occasionally, until the mixture is warm and the sugar has dissolved. Remove from the heat and stir in the whiskey. Set aside and let cool until ready to use.

  72. To make the frosting, combine the eggs and egg yolks in the bowl of a stand mixer fitted with the whisk attachment. Whisk on high speed about 5 minutes. In a small saucepan, combine the water and sugar. Heat, stirring frequently, until it reaches the soft-ball stage, 234˚-239˚ F. Immediately transfer the sugar syrup to a liquid measuring cup. With the mixture on low speed, add the sugar mixture to the egg mixture in a slow, thin stream. Increase the speed to medium and beat about 7 minutes, until the syrup has cooled and the bowl is just barely warm to the touch. Add the butter 3-4 tablespoons at a time, beating well after each addition, at least 30 seconds. Once all of the butter has been added, continue to beat on medium speed until the frosting thickens slightly, 3-5 minutes. Blend in the salt and whiskey.

  73. To assemble the cupcakes, brush the cooled cupcakes with the whiskey syrup. Pipe the frosting onto the cupcakes using a pastry bag. Refrigerate until ready to serve.

  74. Source: cupcakes adapted from Baking Illustrated, frosting adapted from The Pastry Queen by Rebecca Rather

  75. Filed under: Chocolate, Cupcakes, Dessert | 36 Comments

  76. Banana Berry Muffins

  77. Posted on March 25, 2010 by Annie

  78. Want to know a secret? These are healthy muffins. Yes, they have bananas and berries, but they also have bran in them. Wait, wait! Don?t run in the other direction (as I almost did when I read that). These are healthy muffins that also taste really good. So good I ate them for breakfast daily, and sometimes as an afternoon snack as well. And, I felt far less guilty about that second muffin than I would have if they had been a typical muffin ? you know, the sort that is more of an excuse to eat cake for breakfast, though I do love those too. Not only do they have bran, but they contain no added sugar. I was definitely skeptical before trying them, but I was very pleased with the way they turned out. The banana and berry flavors compliment each other nicely, and provide plenty of natural sweetness along with the honey and orange juice. You could certainly make these using only one variety of berry but I really enjoyed the combination and would definitely make them this way again.

  79. Banana Berry Muffins

  80. Printer-Friendly Version

  81. Yield: 10-12 muffins

  82. Ingredients:

  83. 1 cups all-purpose flour

  84. cup oat bran

  85. tsp. salt

  86. 2 tbsp. nonfat dry milk powder

  87. 1 tsp. baking powder

  88. tsp. baking soda

  89. 1 large bananas

  90. 1 egg white

  91. cup honey

  92. 1 tbsp. unsalted butter, melted

  93. cup orange juice

  94. cup fresh blueberries

  95. cup fresh raspberries

  96. Directions:

  97. Preheat the oven to 375˚ F. Line a muffin pan with paper liners. In a medium bowl, combine the flour, oat bran, salt, milk powder, baking powder, and baking soda. Stir together with a fork; set aside.

  98. In the bowl of a stand mixer fitted with the paddle attachment, mash together the banana and egg white until the mixture is well blended and slightly frothy. Stir in the honey, butter and orange juice, and mix to blend. Mix in the dry ingredients just until incorporated. Gently fold in the fresh berries with a spatula until evenly incorporated.

  99. Evenly divide the batter between the prepared muffin liners. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan about 5 minutes, then transfer to a wire rack to cool completely.

  100. Source: adapted from Cooking On the Side

  101. Filed under: Berries, Breakfast, Muffins & Scones | 29 Comments

  102. Mushroom Herb Mac and Cheese

  103. Posted on March 24, 2010 by Annie

  104. Please, everyone ? stop what you are doing and go make this. I try not to say that about every recipe I post, even though I do feel that way about most of them ? if I don?t love them, I don?t share them. But if you like mushrooms and fresh herbs, you must try this. This is the brilliant creation of my pal Chelle for the 30 Days, 30 Ways of Mac and Cheese we participated in earlier this year. You may remember my contribution, the spicy mac and cheese. This event has given me many fantastic reasons to keep eating mac and cheese weekly for quite a while (not that I even needed a reason.) There are so many great variations and I?m planning to try several but this was a great one to start with.

  105. With all the mac and cheese recipes I?ve been trying lately, I?ve found that I prefer to use less liquid in the cheese sauce that the recipe usually calls for. This makes for a thicker, more gooey cheese sauce and I?m all for that! Don?t be put off by the pound of mushrooms called for in the recipe. It may seem like a lot and I was tempted to use less, but remember that mushrooms lose a ton of liquid when they cook. It ended up being the perfect amount. As for herbs, I used a combination of basil, thyme and rosemary because that was what my store had available that sounded good together. I?m sure there are tons of other equally wonderful combos so feel free to experiment.

  106. Mushroom Herb Mac and Cheese

  107. Printer-Friendly Version

  108. Ingredients:

  109. 1 lb. pasta shapes

  110. 6 tbsp. unsalted butter, divided

  111. 1 lb. cremini (baby bella mushrooms), roughly chopped

  112. 1 shallot, minced

  113. 2-3 cloves garlic, finely minced

  114. Salt and pepper, to taste

  115. 1 tbsp. white wine vinegar

  116. 3 tbsp. all-purpose flour

  117. 2 tsp. fresh basil, minced

  118. 2 tsp. fresh rosemary, minced

  119. 2 tsp. fresh thyme, minced

  120. 2 cups whole milk

  121. 6 oz. (1 cups) shredded Gruyere cheese, divided

  122. 6 oz. (1 cups) shredded white cheddar cheese, divided

  123. cup panko breadcrumbs

  124. Directions:

  125. Preheat the oven to 400˚ F. Grease a 9 x 13″ baking dish. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions, just until al dente. Drain the pasta, return to the pot, and set aside.

  126. Meanwhile, melt 2 tablespoons of the butter in a 12-inch skillet over medium heat. Add the chopped mushrooms and shallots to the pan and saut until the mushrooms are tender and almost all of the liquid has evaporated from the pan, about 5-7 minutes. Stir in the garlic and saut about 1 minute more, just until fragrant. Remove the pan from the heat, season the mixture with salt and pepper, and mix in the white wine vinegar. Set aside.

  127. In a medium saucepan, melt 3 tablespoons of the butter over medium-high heat. Once the butter is completely melted, whisk in the flour to form a paste. Cook for 1-2 minutes, stirring constantly, until golden. Stir in the fresh herbs and cook for 30 seconds, just until fragrant. Whisk in the milk and cook the mixture, stirring frequently, until the mixture simmers and begins to thicken. Once the mixture has thickened, remove from the heat. Whisk in the shredded Gruyere and cheddar cheeses until completely melted and smooth.

  128. Pour the cheese sauce over the cooked pasta. Add the mushroom and shallot mixture to the pot as well. Toss well to thoroughly combine. Transfer the mixture to the prepared baking dish. In a small bowl combine the panko breadcrumbs with the remaining 1 tablespoon of butter, melted. Toss with fork to coat the crumbs evenly. Sprinkle the breadcrumbs evenly over the pasta in the baking dish.

  129. Bake for 15-20 minutes, until browned and bubbly. Let stand 10 minutes before serving.

  130. Source: adapted from Brown Eyed Baker for 30 Days, 30 Ways Mac and Cheese

  131. Filed under: Main Dish, Pasta | 26 Comments

  132. Italian Bread

  133. Posted on March 23, 2010 by Annie

  134. Everyone needs a good recipe for a basic crusty bread. It is a welcome accompaniment to almost any meal and guests are always impressed to find you made something so delicious yourself. As with many homemade yeast breads, this one is fairly simple. Most of the work is simply waiting for the dough to rise in its various stages. The preferment is made the day or night before you make the bread, and this adds great flavor a bit reminiscent of sourdough. This particular version has a nice crunchy crust but a soft, light and chewy interior. Heavenly! I like to serve it with a homemade garlic butter of some sort and lately I have been loving the compound herb butter I made at Thanksgiving. This recipe makes two large loaves and even if you don?t plan on needing them immediately, I recommend making both anyway and keeping one in the freezer so you have it on hand at a moment?s notice.

  135. Italian Bread

  136. Printer-Friendly Version

  137. Ingredients:

  138. For the preferment:

  139. 1 cup water

  140. 1 cup bread flour

  141. tsp. instant yeast

  142. For the dough:

  143. All of the preferment

  144. 5 cups bread flour

  145. cup nonfat dry milk

  146. 1 tbsp. brown sugar or granulated sugar

  147. 1 tbsp. salt

  148. 2 tsp. instant yeast

  149. 1 tbsp. olive oil

  150. 2 cups water, at room temperature

  151. Directions:

  152. To make the preferment, combine the water, flour and yeast in a medium bowl. Mix well to blend, cover with plastic wrap, and let sit at room temperature at least 4 hours and up to 16 hours.

  153. When you are ready to make the dough, in the bowl of a stand mixer fitted with the paddle attachment, combine the preferment, 4 cups of the flour, dry milk, sugar, salt, yeast, olive oil and water. Mix on low speed until a sticky dough has formed. Switch to the dough hook and add the remaining flour cup at a time. Continue kneading on low speed until the flour has been incorporated (you may need to add even more than 5 cups) and you have a dough that is smooth and elastic, and no longer sticky. The total kneading time should be about 10 minutes.

  154. Transfer the dough to a well greased bowl, turning once to coat, and cover with plastic wrap. Allow to rise at room temperature until approximately doubled in size, about 2 hours. Punch down the dough, cover once more, and let rise again for 30 minutes.

  155. Turn the dough out onto a lightly floured work surface. Knead the dough once or twice and divide into two equal portions. Cover the two pieces of dough with a damp towel and allow to relax for 20 minutes.

  156. Shape the two portions of dough into the desired final shape and transfer to a baking sheet lined with parchment or a silicone baking mat (I used a baguette pan). Cover again with a damp kitchen towel and let rise until approximately doubled in bulk, about 1 hour.

  157. Preheat the oven to 425˚ F. Just before placing the loaves in the oven, brush or spray them lightly with water. Place in the oven and bake for 20 minutes before rotating them. Bake another 20-30 minutes, or until the internal temperature reaches 200˚ F. Remove from the oven, transfer to a wire cooling rack and let cool at least 30 minutes before slicing and serving.

  158. Source: adapted from Brown Eyed Baker, originally from The Fresh Loaf

  159. Filed under: Breads, Rolls & Buns | 21 Comments

  160. Yeasted Doughnuts

  161. Posted on March 22, 2010 by Annie

  162. Doughnuts have been on my list of baking goals for quite a long time, but for some reason I was a little intimidated by them. I?m not sure why ? it?s basically just a fried brioche dough. I think more than anything I was overwhelmed and that with so many recipes to choose from, I would choose the wrong one and sink a bunch of time into a failure. Finally I decided to just buckle down and do it after several requests from friends and readers for a doughnut recipe. I didn?t even bother trying to compare the bajillion recipes I had saved, I just went with my always-reliable source, Baking Illustrated.

  163. It probably goes without saying, but homemade doughnuts are awesome. I knew in advance that they would be hard to resist so I contacted several friends before I even made them, to be sure they didn?t stick around our house for too long. I actually think the doughnut holes are even more dangerous because you can just keep popping them into your mouth ? irresistible, I tell you! I couldn?t decide which topping option sounded best, so I decided to make all three included in the book. I made a half batch of each of the toppings, so if you want to make a full batch of only one flavor, double the quantities indicated below. Even after tasting them all, I?m not sure I can choose a favorite ? it?s probably a tie between the cinnamon sugar and chocolate glazed versions. The vanilla glaze was much thicker than what I prefer, so after dipping one doughnut I decided to thin it out more to my liking. Now that I?ve tried them once, I am looking forward to playing around with more flavors and variations. Though it certainly won?t be something I make often, it?s nice to be able to add it to my repertoire.

  164. Yeasted Doughnuts

  165. Printer-Friendly Version

  166. Yield: about 15-16 doughnuts, plus doughnut holes

  167. Ingredients:

  168. For the dough:

  169. 3-3 cups all-purpose flour (15-16 oz.)

  170. 2 tsp. instant yeast

  171. 6 tbsp. sugar (2 oz.)

  172. tsp. salt

  173. 2/3 cup whole milk, at room temperature

  174. 2 large eggs, lightly beaten

  175. 6 tbsp. unsalted butter, cut into 6 pieces, at room temperature

  176. For frying:

  177. 6 cups vegetable shortening

  178. For the cinnamon-sugar coating:

  179. cup sugar

  180. 1 tsp. ground cinnamon

  181. For the vanilla glaze:

  182. 1 cups confectioners? sugar

  183. cup half-and-half, plus more as needed

  184. 1/8 tsp. vanilla extract

  185. For the chocolate glaze:

  186. 2 oz. finely chopped bittersweet chocolate

  187. cup half-and-half

  188. 1 cup confectioners? sugar, sifted

  189. Directions:

  190. To make the dough, in a medium bowl combine 3 cups of the flour, the yeast, sugar and salt . Stir together with a fork and set aside.

  191. In the bowl of a stand mixer fitted with the dough hook, combine the milk and eggs. Add the flour mixture and mix on low speed for 3-4 minutes or until a ball of dough forms. With the mixer on low speed, add the softened butter a piece at a time, mixing for about 15 seconds between each addition. Continue mixing for about 3 minutes longer, adding the remaining flour 1 tablespoon at a time if necessary, until the dough forms a ball.

  192. Transfer the dough to a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise at room temperature until nearly doubled in size, 2-2 hours.

  193. Transfer the dough to a lightly floured surface and roll it to a thickness of inch. Cut the dough into rounds using a 2-3 inch biscuit or cookie cutter. Use a smaller circle cutter to cut the hole out of the middle of each, creating the doughnut shape. Reroll and cut the dough scraps as necessary to make use of all the dough.

  194. Place the shaped doughnuts and doughnut holes onto a lightly floured baking sheet. Cover loosely with plastic wrap and let rise at room temperature until slightly puffy, 30-45 minutes.

  195. (I really hate shortening, so I was nearly gagging at this point. Just power through.)

  196. Meanwhile, fit a candy thermometer to the side of a large Dutch oven. Add the shortening to the pot and gradually heat it over medium-high heat until it reaches a temperature of 375˚ F. Place the rings and holes carefully into the hot fat 4 or 5 at a time.

  197. Fry until golden brown, about 30-45 seconds per side (less for doughnut holes). Remove from the hot oil with a skimmer and transfer to a paper towel-lined cooling rack.

  198. (Keep a close eye on how brown they are getting. I thought the frying time indicated in the original recipe was a bit too long, so I shortened it for subsequent batches. They were more golden, and more what I was hoping for.)

  199. Repeat with the remaining doughnuts, returning the temperature to 375˚ F between batches. Cool the doughnuts for about 10 minutes before topping or glazing. Serve warm or at room temperature. (Note: I found the doughnuts to be a little dense at room temperature, but a very quick 10-second zap in the microwave made them light and fluffy again.)

  200. To make the cinnamon-sugar doughnuts, whisk together the sugar and cinnamon in a shallow bowl or plate. Roll the warm doughnuts in the mixture to coat, then return to the wire cooling rack.

  201. To make the vanilla glaze, whisk together the confectioners? sugar, half-and-half, and vanilla extract. Add more half-and-half 1 teaspoon at a time as needed to achieve your desired consistency. Dip both sides of each doughnut in the glaze, gently shaking off any excess. Return to the wire cooling rack with a baking sheet set underneath to catch drips.

  202. To make the chocolate glaze, place the chopped chocolate in a medium bowl. Heat the half-and-half until simmering, then pour over the chocolate. Whisk together until the chocolate is melted. Whisk in the confectioners? sugar until smooth. Dip one side of each doughnut in the glaze, shaking off the excess. Return to the wire cooling rack and top with sprinkles if desired. Let the glaze set before serving.

  203. Yum.

  204. Source: adapted from Baking Illustrated

  205. Filed under: Breakfast, Dessert | 60 Comments

  206. Shrimp Scampi

  207. Posted on March 19, 2010 by Annie

  208. Aaahh, shrimp scampi. One of my favorite go-to simple meals. There are many reasons why I love it so much. First, it tastes delicious ? I think this goes without saying. It?s a minimalist shrimp pasta dish with a lemony, garlicky light butter/olive oil sauce. Yum! But almost just as importantly, it is a very nice meal that can be thrown together in next to no time, with mostly ingredients I tend to have on hand. Whenever I want a meal that requires little effort, this is where I turn. Occasionally I add a splash of white wine to the sauce if I happen to be drinking some while making dinner.

  209. Just a couple comments regarding the recipe. I usually tend to omit the lemon slices but if you are a lemon enthusiast then by all means, add them! You may want to increase the amount of butter and/or olive oil slightly if using a full pound of pasta, rather than the 12 ounces called for, just to make sure there is enough sauce to adequately coat everything. If you were looking for a quick and tasty Friday night meal, here it is. Enjoy!

  210. Shrimp Scampi

  211. Printer-Friendly Version

  212. Ingredients:

  213. 3/4 lb. linguine

  214. 4 tbsp. unsalted butter

  215. 2 tbsp. olive oil

  216. 4 cloves minced garlic

  217. 1 lb. large shrimp, peeled and deveined

  218. 1 tsp. kosher salt

  219. tsp. pepper

  220. 3-4 tbsp. chopped flat leaf parsley

  221. Zest of a lemon

  222. cup freshly squeezed lemon juice

  223. lemon, sliced thinly into half-rounds

  224. tsp. red pepper flakes

  225. Directions:

  226. Bring a large pot of salted water to boil. Cook the pasta according to the package directions.

  227. Meanwhile, in a 12-inch skillet or saut pan, melt the butter and olive oil together over medium heat. Add the garlic and saut for 1 minute, just until golden and fragrant. Add the shrimp to the pan in an even layer and season with the salt and pepper. As soon as the down-facing side of the shrimp turns pink, flip with tongs to cook the second side evenly. As soon as the shrimp is pink and opaque, remove the pan from the heat. Stir in the parsley, lemon zest, lemon juice, lemon slices and red pepper flakes.

  228. As soon as the pasta is cooked and drained, return to the pot. Add the sauce to the pot, and toss to combine. Serve immediately in warmed bowls.

  229. Source: adapted from Ina Garten via Food Network

  230. Filed under: Main Dish, Pasta, Quick/Weeknight Meals, Seafood | 20 Comments

  231. Blueberry Scones

  232. Posted on March 18, 2010 by Annie

  233. Okay, so I really like scones. I?ve loved pretty much every kind I have ever made. That said, I think these are the best scones ever. This doesn?t really surprise me, considering that the recipe comes from Cook?s Illustrated. They seem to have found the ideal method for creating a perfectly light, tender, and buttery scone. This particular version is also bursting with fresh blueberries, which seem to take on a magical new life when baked or cooked. I?m sure these would be great with other mix-ins as well, but personally I just can?t resist the blueberries.

  234. Admittedly, the mixing and shaping method takes a little more effort than most scone recipes. While I was making them I kept wondering, will it be worth this? The answer is a resounding yes. They are completely worth the extra time they require. And as I mentioned last week with the oatmeal raspberry scones, you can freeze the shaped scones before baking and bake individually as needed straight from the freezer. These would be the perfect thing to have on hand for unexpected company.

  235. By the way, Andrew really enjoyed them as well. He kept calling them ?cookies?

  236. Blueberry Scones

  237. Printer-Friendly Version

  238. Ingredients:

  239. 8 tbsp. (1 stick) unsalted butter, frozen whole

  240. 1 cups (7 oz.) fresh blueberries

  241. cup whole milk

  242. cup sour cream

  243. 2 cups (10 oz.) all-purpose flour, plus more for dusting the work surface

  244. cup sugar, plus extra for sprinkling

  245. 2 tsp. baking powder

  246. tsp. baking soda

  247. tsp. salt

  248. 1 tsp. finely grated lemon zest

  249. 2 tbsp. unsalted butter, melted

  250. Directions:

  251. Adjust an oven rack to middle position and preheat to 425˚ F. Grate the frozen butter on the holes of a large box grater. (I like to use my food processor for this ? fast and easy.) Place the blueberries in the freezer until needed.

  252. Whisk together the milk and sour cream in a medium bowl; refrigerate until needed. Combine the flour, cup sugar, baking powder, baking soda, salt and lemon zest in a medium mixing bowl. Whisk to combine. Add the grated butter to the flour mixture and toss with fingers until thoroughly coated.

  253. Add the milk mixture to the dry ingredients and fold with a spatula just until combined. Transfer the dough to a generously floured work surface. Dust the top of the dough with flour, and knead with well floured hands, 6-8 times, just until the dough holds together in a ragged ball. Add small amounts of flour as needed to prevent sticking.

  254. Roll the dough into a 12-inch square. Fold the dough into thirds like a business letter (a dough scraper really helps with these steps). Fold the short ends of the dough into the center in thirds, to form an approximate 4-inch square. Transfer the dough to a plate lightly dusted with flour and chill in the freezer for 5 minutes.

  255. Return the dough to the floured work surface and roll into an approximately 12-inch square again. Sprinkle the blueberries evenly over the surface of the dough, and gently press down so that they are slightly embedded in the dough surface. Using a dough scraper, roll the dough up to form a tight log. Lay the log seam side down and press the the log into a 12 by 4-inch rectangle. Using a sharp, floured knife, cut the rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles. Transfer to a parchment lined baking sheet.

  256. Brush the tops of the scones with melted butter and sprinkle lightly with sugar. (If freezing ahead of time, flash freeze on the baking sheet for 20 minutes, then wrap individually and store in a freezer bag until needed.) Bake until the tops and bottoms are golden brown, 18-25 minutes. Transfer to a wire rack and let cool at least 10 minutes before serving.


Berries, Breads, English, Bake, Vegetarian

Nutrition Facts
Serving Size 120.6g
Amount Per Serving
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrates
Dietary Fiber
Vitamin A 11% Vitamin C 5%
Calcium 10% Iron 9%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.


Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
    Bad points
  • High in saturated fat
  • High in sugar
  • Join Calorie Count - It's Easy and Free!