<body> eat local challenge: Blueberry Scones and Tortillas <body>

Saturday, August 19, 2006

Blueberry Scones and Tortillas

Yesterday, Greg was frustrated by his limited breakfast options, so I whipped up some scones. They satisfied his sweet tooth and mine.
There are no photos, as we ate them too quickly!
I adapted these from a blueberry-lemon scone I make sometimes, though these localvore ones turned out better!

1 1/2 cups flour (I used 1 cup whole wheat bread flour from Gleason's and 1/2 cup white spelt from Champlain Valley Mill)
3/4 t baking soda
1 t baking powder
1 t salt
1/4 cup maple syrup
1/4 cup and 1 T of butter
1/2 cup blueberries
1/4 cup apple cider (add more if batter looks too dry)
a sprinkle of cinnamon on the top

Preheat oven to 400 degrees F. Combine dry ingredients. Cut in butter, then add the rest, mixing well. Divide dough into 6 round pieces and place on a greased cookie sheet, flattening them out a bit. Or use a scone pan. Sprinkle on the cinnamon. Bake for about 15 minutes or until they get a little brown on top. Yum time!

The taste and texture was more like coffee cake, which we liked, since they weren't as dense and buttery as scones sometimes are. They were more crumbly and cakey. I would make more, but I need to lay off the butter!


Last night, we revisited our old favorite, burrito bar. We usually eat this meal - with seasonal variations - at least twice a month. This week's included Butterworks beans with fresh local garlic and oregano, corn off the cob, carrots, cilantro, onions, greens and Greg's homemade salsa, plus Shelburne Farms one year cheddar (which thanks to Angela we're up to our necks in). The tortillas are easy to make. Here is my technique with wheat flour:

2 1/2 cups flour (I like whole wheat, the nuttier the better, though they turn out really soft if you cut it with spelt)
2 T olive oil
2/3 cup warm water
1 t salt

In a food processor, combine all ingredients until dough gathers into a ball. Add more water as needed (I usually need more with whole wheat flour). Form into about 12 balls. Use a glass, rolling pin or tortilla press to flatten into shape. I find the tortilla press works great if it's buttered, and a glass or pin work great if there is wax paper between them and the dough. You can also use your hands. My 'tillas average 5-6 inches in diameter.
Cook over medium heat in an ungreased frying pan. Consistent heat is the key. Tuck them in a towel when they're done to keep them nice and toasty.

For corn tortillas, I use this technique:

2 cups of cornmeal, ground as fine as possible (Butterworks requires a run through the food processor)
1 cup of warm water
a pinch of salt

Combine ingredients until dough forms a ball. Knead on floured surface for 3-4 minutes until smooth. Cover and let sit for at least one hour at room temperature. Proceed as with the wheat tortillas.

Both wheat and corn tortillas store well wrapped in plastic or a towel for a day or two. We like them toasted with honey for dessert or as "beanadillas" for lunch. Yum, that's what I just ate (plus 4 slices of the best watermelon - in my opinion - we've had so far this month - sugarbaby from Jericho).
Peace - Mandy


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