We’re at the tail end of blueberry season and while we don’t have any bushes (yet!) we love to stock up at this time of year. There’s something wonderful about blueberries on dark winter days that feels hopeful for these long summer days.
Sourdough bread is a process, usually spanning three days from start to finish. I enjoy that process immensely, having something so tangible and delicious that results from patient tending of dough. But sometimes? Sometimes it’s refreshing to have more immediate satisfaction. Especially with hungry children! That’s where this week’s bread comes in.
Scones are a great way to put breakfast on the table quickly. They come together easily, require ingredients I have on hand, and only make a mess of one bowl. In England, the main attraction of scones was the clotted cream and jam; the scones were secondary. These scones don’t need anything else! I’m adding some flavors that I think you’ll enjoy: blueberries and lemon zest, and swapping some of the flour for freshly-milled spelt. I also use a bit of sourdough discard for extra (non-sour) flavor.
I’m back to a Thursday and Friday baking schedule, with pickup at my home both Thursday and Friday, August 17th & 18th or at Hillsdale College on Thursday, August 17th. I’ll have my house sourdough loaf as well as the blueberry & spelt scones available for order.