I tried to be on top of things this week. I really did. But then I only made one recipe. In fairness, this recipe was not the easiest and was pretty time consuming.
I’m still mulling over it, but I think I am going to aim for one recipe from Run Fast Eat Slow a week. I’m still focused on healthy eating and cooking more, but I’m making recipes not found in this book. Don’t worry, if I come across good ones, I’ll make sure to post about them.
For my third cooking / baking attempt, I made blueberry-lemon cornmeal scones. The ingredients were easy to gather, but a little harder to actually assemble.
- frozen blueberries
- stone ground cornmeal
- baking powder
- butter (unsalted)
- vanilla extract
- lemon zest
- whole milk greek yogurt
I mixed the dry ingredients together and then added in the butter. My boyfriend’s brother helped mix it to the point where the butter was no bigger than the size of a small pea.
In a separate bowl, I combined the yogurt, eggs, vanilla, and lemon zest. I have never ‘zested’ a lemon before so that was a fun learning experience. After combining the dry and wet ingredients, I was supposed to fold in the blueberries. Well, I don’t think I did that correctly and I ended up with purple dough.
After attempting to roll the dough into a log like shape about 2″ in diameter, I gave up and just rolled out a flatish sheet.
I cut the dough into 10 triangles and 3 random shapes and put them on 2 baking sheets lined with parchment paper. Baked them for 15 minutes then put them on cookie racks to cool. They smelled delicious!
I enjoyed these. After the mess of making them was cleaned up, I sampled one and have had them for breakfast the last few days. However, the other reviews I got were mixed.
- A little dry, but good flavor
- Not bad, not great
- Maybe not dry, but the cornmeal taste is different
- I probably wouldn’t make them again
No glowing reviews from other people, but I liked them and would probably make them again, maybe with different fruit next time.
Now to find a recipe for Week 3!