tender scones.

hi beauties!
since the last post.... i have been under a grey cloud or maybe
it was fluffy looking yet super heavy & huge scone
following me everywhere... everytime i would look up in the hopes
that this 'sconey cloud' (perhaps a fancier type of depression)
had made any progress moving on... it would be right there,
committed to the task, reflecting a throw back thursdays type of
emotional storm. so i had to ride it out somewhat paralyzed
in this uncomfortable place. you know what i mean? 

so what does one do in this place? 
make blackberry scones!

as i was riding out the storm, i felt this hunger
to bake. why was i so hungry to bake?
this is what surfaced:
it holds a place for my tenderness, 
my vulnerability & of course tasting batter is
a homemade prozac even if it lasts a minute or 2.
to melt the butter, to sift the flour, to whip up the sugar, to wait
for it in the freezer, to hold the cold dough, to mold a sticky body
into something that will eventually (key word) rise...
it was feeling aligned with my sadness, my
lack of trust (will this shift soon) & this surprise visitor
of heaviness that showed up on my door step. i also was happy
to hear from my sweet friend heidi rosethat there was piscean
happenings in the ether making way for aries to come in....
always good to get the emotional weather report from friends!

so here is an anti-depressant or at least a 'ride it out' recipe
for the scones that might be hanging over your head!

blackberry scones
(inspired by the big sur bakery cookbook)

1 cup blackberries or any berry you are loving
3 1/2 cups of flour (gf: cup 4 cup)
1 cup or less of sugar
1 tbs baking powder
2 tsps baking soda
1 1/2 tsp kosher salt
1 cup (2 sticks) cold unsalted butter (cubed)
2 tbs vanilla extract
3/4 - 1 cup organic buttermilk

if you can//scatter berries on a plate or sheet and place
in freezer for 2 hours or so

whisk together flour, sugar, bkg pwder, bkg soda,
salt & drop in cubed butter put bowl in freezer for 1/2 hour

adjust rack to middle of oven
preheat to 375
you could line baking sheet with parchment/silpat

use a pastry cutter, 2 knives or a whisk (see above)
work the chilled ingredients together till the butter cubes
are close to the size of peas.. make a well in the center
and pour in combo of vanilla and buttermilk
mix with wood spoon to form a shaggy, crumbly mass
let stand for 3 - 5 minutes so flour can absorb liquid
if dough is too dry, add a bit more buttermilk (1 tbs)
dough should not be too wet, fold one more time

add frozen fruit, gently mix in
shape scones into hockey pucks
leave room on sheet as they will double in size
(not so much with gf flours but still good to make room)
bake for 15 minutes
transfer to cooling rack
store for up to 3 days
hope you love these
may they help
relieve the heaviness