It's Mother's Day weekend which means that you and I and everyone out there should feel the slightest bit obligated to at least do a little something nice for your mom for the mere fact that you were borned. And really what better way to celebrate mom than with food… It really is the least that you can do. (I think mom's also like flowers and cards and handmade pasta necklaces)
My mom is defiantly about the food. (she has had her fair share or pasta necklaces) A many years back on Mother's day, this sweet little girl (me) made her mother a special breakfast treat…blueberry scones. And ever since that day, for every freaking holiday, birthday, whatever day, my mother requests (demands) a batch of those scones. She is always saying that these are her favorite treat and that no one has ever made them as good as I do. (I guess that just reiterates that I am her number 1 child)
And for the last few months my mom has been up my butt, trying to get me to make her some. Not going to lie, I have been saying I'll get her a batch, but for some reason, I haven't gotten around to making them. So two birds here.. Make the scones and she gets off my back for a least a little while (a month.. maybe 2) and I give her a fantastic Mothers day gift that I know she will love.
So here they are , oh mother of mine. Blueberry scones!
The stuff. Flour, baking soda, baking powder and salt. A bit of sugar, vanilla, buttermilk, and butter (use vegan butter and nut milk if you want to make them vegan) And of course we need the blueberries which can be fresh or frozen. I usually use fresh, but the store I stopped at only had really big containers of fresh that were like $1000 dollars a piece and the organic frozen happen to be on super sale. So you know, the cheap in me won that battle. 
So into the bowl goes all the dry stuff; flour, baking powder and soda, salt, and the sugar. Give it a good whisk.
Now for my special trick for a perfectly distributed cold butter in a pastry. Freeze your butter and grate it!
With a large wholed grater, grate the frozen butter directly into the bowl with the dry, stoping a few times to toss the butter chunks around so you don't end up with a huge pile of grated butter. When it's all grated, gently toss around so the butter is evenly distributed. 
Now dump the blueberries into the flour mixture. Toss them around to give them a coat of flour. Add in the buttermilk and vanilla and give a little mix until liquid is absorbed. We are trying to handle the dough as little as possible.
Turn mixture onto counter. It's very loose, but thats what it should look like. 
Very gently and with as little handling as possible, gather dough up, knead a few times till everything just comes together. Press dough into a disk that is roughly an inch thick…. and it doesn't need to be perfect. 
Cut the disk into even sized pieces. Do 6 big, 8 normal, maybe even 10 smaller. Whatever size you like. (I did 8) Place the scones onto a baking sheet, using a spatula to transfer, and sprinkle the tops with a little bit of sugar. Into a preheated oven for about 20 minutes.
And when the scones look all nice and browned and a tester comes out clean. remove and either serve right away warm, preferably with huge cup of coffee or tea, or stick on a rack to cool before storing in air tight container.
Perfect to serve as a breakfast pastry, at brunch, or even as a dessert. A nice little treat for a special lady. (dudes can eat them too)
Happy Mothers Day Mom! Thanks for having me!
And Happy Weekend!!!
-C
Blueberry Scones
- 2 cups all purpose flour
- 1/3 cup sugar plus 2 tablespoons to sprinkle on top
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter frozen or really cold (use non dairy butter like Earth Balance for vegan)
- 1 cup blueberries (fresh or frozen)
- 1 teaspoon vanilla
- 3/4 cup buttermilk (use non dairy milk for vegan)
Preheat oven t0 400 degrees
In a large bowl, whisk together flour, baking soda, baking powder, sugar, and salt. Take the frozen butter and grate directly into flour mixture, tossing around to evenly disrupted. Add in blueberries and toss around till coated with flour, then lastly, add vanilla to buttermilk and mix into mixture until just barely coming together. Turn mixture out onto counter and with your hands, knead mixture a few times until it forms a solid dough. Shape into a disk and smoosh down until about an inch thick. Cut into 6-10 triangles and place on a non greases baking sheet and sprinkle tops with remaining sugar. Stick into oven and bake for 20 minutes or until tops start turning a golden brown and a tester in the middle of a scone comes out clean.
Remove from baking sheet and serve warm or let cool on a rack.
Mom gets first dibs, and if she is willing to share, eat one yourself with your face.
I figured now is a good time to get this recipe out there before we get to far into spring and summer recipes because there is going to be a lot of banana ice cream filled recipe coming and I figured its a good idea to have the basic banana ice cream recipe ready for people to refer too. 
The stuff you need for this ice cream…. Nice and ripe bananas, peeled and then frozen* That's it. 
After all blended and smooth, either eat right away or scoop ice cream into a freezer safe container and stick in freezer. That's the banana ice cream… And it is amazing and so so so so so addictive. I make a batch, think I am only going to eat a scoop, then find myself eating half of what I have made, but it's ok cause it's only bananas. 
One batch of banana ice cream, either freshly made, still in food processor or made ahead and placed in a food processor and given a good pulse to smooth it up. 
Now you have cookies and cream naner ice cream…. and everybody is happy.
Spicy, crispy cauliflower… um yes please. 
The stuff. Cauliflower, chopped and broken into pieces. Corn meal mixed with salt, pepper, onion and garlic powder, and because I made this for the mister, parmesan cheese. And in the green bowl, srirsachi and a little oil. 
The cauliflower gets a coat of the hot sauce and then tossed around in the corn meal mixture. Handling as little as possible, place coated pieces on a lightly oiled baking sheet and stick those suckers in the oven for about a half hour, taking them out and flipping half way.
And take them out of the oven when pieces tuned golden brown, stik them on a plate, and serve immediately.
Simple lemon cake stuff. Flour, baking powder and salt whisked together, Sugar and soft butter in a bowl. An egg, some vanilla, milk, and of course, the lemon. 
Frozen bites ready for the chocolate coating… Bittersweet chocolate chips and a little bit of coconut oil. Melted together all nice and shiny smooth.
Now dip and slather those bites in the melted chocolate. 
Fully coated and placed on a rack for the chocolate to harden. I ended up sticking the rack in the freezer for 10 minutes…They harder really fast in there.