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I’ve been a bit MIA the past week or two.  I go through crazy creative spurts and then have my days where I’m just surviving life and don’t want to do anything.  It usually coincides with how much sleep I’m getting.  It has also been unbearably hot, so who wants to turn on the stove?  ACK!  🙂 BUT!  I finally did get around to making some blueberry scones and I love this recipe.  

These scones are crunchy on the outside but tender in the middle.  When most people think of most blueberry scones they think of dry, flour-y hockey pucks.  That’s not a real scone, damn it! These are light and fluffy but packed with lots of buttery flavor, and due to the sugar sprinkled on the top, it’s got this crunchy sweet exterior that pairs deliciously with your morning coffee!

Crunchy, buttery and tender… Perfect start to your morning!

 

All those antioxidants in the blueberries?  SUPER healthy.  😉

Blueberry scones are super easy when you get the hang of it but can be a little daunting if you’ve never tried them before, but YOU GOT THIS!  At the bakery I used to work at, the goal was to make a batch within 8-12 minutes and then pop them in the oven, and with a line out the door… WE DID.  

For starters, you pulse all the dry ingredients in a food processor.  (Click HERE for the one I use.  In the realm of baking equipment, they’re fairly affordable now.  I want to say when I bought mine a few years ago, it cost something like $400).  Once all of your dry ingredients are pulsed together, you add your diced chopped butter and pulse until the butter chunks resemble the size of peas.  Now, if you don’t have a fancy shmancy food processor, you can totally use a pie cutter like THIS one.  That’s the one I have.  It’s sharp and cuts through butter like buttah! 

Then you transfer everything to a bowl and make a well in the center.  You add your whisked together buttermilk, sour cream and vanilla.  You lightly mix with a spatula until the dough is slightly moistened and begins to come together.  Then you add your fruit.  Fold in the berries gently.  

Finally, you dump out your dough onto a floured surface and with a bench scraper like THIS one, you chop up and mix the dough until it becomes moldable.  You shape the dough into a circled disk and cut into ten wedges.

Transfer the wedges onto a half sheet tray lined with parchment and sprayed with Pam.  You brush some egg wash on the top and sprinkle with a healthy dose of coarse sugar crystals like THIS.  I am currently out of my sugar crystals (D’OH!) so I used Turbinado Sugar in the Raw.  That works too!  But trust me, if you get the sugar crystals you get that bakery quality crunchy-sweet ‘muffin top.’  THE BEST PART.  🙂 

So that’s the scoop, folks!  Do yourself a ‘flavor’ and try these guys out.  A little self care in the form of summer fresh fruit yumminess.  You won’t be sorry!  And as always, if you like what you see, please follow along on instagram @MandiCrocker and @MandiCrockerSweets and be sure to share with your family and friends.  

Happy August, everyone!  Is it winter yet?  😉

 

 

INGREDIENTS:

5 1/2 c. flour

2/3 c. sugar

2 T baking powder

1 tsp baking soda

1 tsp nutmeg

1 1/2 tsp salt

1 c. butter, cold and diced

2 T. vanilla

1 1/2 c. buttermilk 

1/2 c. sour cream

2 c. fresh blueberries

EGG WASH:

1 egg yolk

3 T. buttermilk

Coarse sugar crystals for sprinkling (about 1/3 c.)

 

DIRECTIONS:

Preheat oven to 400 degrees.  Line a half sheet tray with parchment paper and spray with Pam. 

In a small bowl, whisk together the 1 1/2 c. buttermilk, sour cream and vanilla. Set aside.

In a cup, whisk together the egg yolk and 3 T. buttermilk. Set aside.

In a food processor, combine flour, sugar, baking power, baking soda, nutmeg and salt.  Add butter and pulse until butter chunks resemble the size of peas.  (You can also use a pie cutter).  Transfer to a large bowl.

Make a well in the dry butter ingredients and pour in the wet ingredients.  With a spatula, lightly fold everything together until just moistened.  Fold fruit in gently. Dump out onto floured surface.  

With a bench scraper, chop into the dough until it starts to become moistened throughout.  Just enough for it all to come together and become moldable. Make a circle with the dough (about ten inches in width and 1 1/2- 2 inches in height) and cut into ten pie wedges.  

Transfer the wedges to the lined half sheet tray.  Brush with egg wash and sprinkle each scone with a hearty amount of sugar. Bake for approximately 26 minutes, turning half sheet around half way through.

 

 

Hey everyone!  How we doin’?  🙂

It is insanely gorgeous up here in the mountains right now.  I know once summer hits, it’s going to get crazy hot.  I’m kinda dreading it.  I’m such a winter girl!  So I’m doing my best to enjoy it while the nice weather lasts.  🙂

And part of the enjoyment of this time of year is making a recipe like this one! Today’s post is a light, fluffy and refreshing dessert called ‘Blueberry Jamboree.’  Have you ever had it?  I used to work as a General Manager at Magnolia Bakery in Chicago and this was one of my favorite desserts that they served there.  I was grateful to find they shared the recipe when I searched online for it years later!  

I’ve tweaked it slightly adding lemon juice and nutmeg to the berries and vanilla to the cream cheese filling for personal preference.  I’ve also used frozen blueberries before in a pinch and it’s turned out beautifully.  (Now if they’d only post a recipe for those pistachio cupcakes!  Gah!!)  

The dessert consists of a pecan shortbread crust with a light, whipped cheesecake filling and a sweet blueberry compote topping.  It has a very mild and refreshing flavor.  It’s one of my favorite summer desserts for sure and because it’s not too sweet, you can eat an entire pan of it!  😉

It’s an incredibly easy dessert to make, too!  You make a blueberry compote out of blueberries, sugar, lemon, lemon zest, nutmeg and a little cornstarch.  While that’s cooling, you make a quickie shortbread crust and press it into a 13×9 pan.  You bake the crust for only 15 minutes which is also great because who wants the oven on that long in the spring & summertime?  

While the crust is cooling, you beat cream cheese and powdered sugar together, and fold in whipped cream.  Pile the light filling onto the crust, top with blueberry compote and keep it in the fridge for an hour to set.  That’s it!

This is a great recipe to try this time of year!  And if you do, be sure to take a picture and tag me on Instagram:  @mandicrockersweets.  If you like what you see, don’t forget to subscribe to MandiCrocker and share this post on Facebook.  In fact, I dare say we just might have  a giveaway coming up… Shhhh!  You won’t want to miss a thing!  

Happy Tuesday, folks!  xoxox

 

Blueberry Jamboree
A crunchy, pecan shortbread crust filled with a light, whipped cheesecake filling, topped with a sweet blueberry compote. The perfect light and refreshing dessert for Spring!
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Blueberry Compote
  1. 3 1/2 c. fresh blue berries, divided
  2. ¼ cup granulated sugar
  3. 1/8 cup brown sugar
  4. 1 Tbl. + 1 ½ tsp cornstarch, dissolved in 1 Tbl. + 1 ½ tsp water
  5. ¾ tsp of Lemon Zest
  6. 1 tsp lemon juice
  7. 1/2 tsp. nutmeg
For crust
  1. 3/4 cups unsalted butter, melted
  2. 2 c. flour
  3. 1 c. toasted pecans, chopped
For cheesecake filling
  1. 2 cups heavy cream
  2. 1 lb cream cheese, room temperature, cut into chunks
  3. 2 c. sifted confectioner’s sugar
  4. 1 tsp. vanilla
Instructions
  1. Preheat oven to 325. Butter a 13x9 inch pan or line with parchment paper.
For blueberry compote
  1. In a large pot combine 1 ½ c. blueberries and both sugars over medium high heat.
  2. Stir until sugar is dissolved, and blueberries begin boiling.
  3. In a small dish, mix together cornstarch with water.
  4. Whisk cornstarch into the blueberry mixture, stirring until it begins to thicken. Stir in zest, lemon juice and nutmeg.
  5. Remove compote from the heat and fold in remaining 2 c. of fresh blueberries.
  6. Set aside and refrigerate to cool completely.
For crust
  1. Melt butter and mix with flour and toasted pecans until a crumbly dough forms.
  2. Press mixture into the pan and bake for 15 minutes, or just until beginning to lightly brown.
  3. Set aside and cool to room temperature.
For cheesecake filing
  1. In a mixer, whip the heavy cream until thick. Put into a separate bowl and set aside.
  2. In the same mixer, beat the cream cheese and powdered sugar until light and fluffy. Add vanilla.
  3. Fold whipped cream into cream cheese mixture until combined.
For assembly
  1. Pour cream cheese mixture over cooled pecan crust. Top with blueberry compote.
  2. Let set in the fridge for one hour and then enjoy!
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