It was guilt central station this morning, as I woke up and realized it was Thursday. It was Thursday, and I had invited my colleagues over for dinner on Saturday after a work function and was just realizing that making 40 tortillas on the Friday before said work function was going to be me preparing the work function.
FYI, I teach ESL in a private division of a Chinese public high school. The program boasts bilingual education for its students, and as one of their two foreign teachers, I get to lead Saturday’s recruitment fair. Nothing too strenuous folks-but somehow my husband and I are “in charge” of everything-even choosing what kinds of “prizes” the children will win for various activities (cans of Coke and Snickers – you should totally pay me to be a brand ambassador Mars Inc. and Coke, my husband alone probably pays your CEO’s salary-maybe not quite, but almost…and now I’m using you for the future of China?:p)
But it was just dawning on me that not only had we not thought to buy more forks, paper bowls (yup, you heard right, not plates…bowls), but I wouldn’t get to make Margaritas for Mexican night since the function ends at noon.
So we’re cheating folks. My co-workers’ day of Western taste testing will be the Westerner’s day of Sichuan taste bud enlightenment. We have invited them all to the all-you-can-eat barbecue restaurant we discovered last weekend. Not only is it reasonably priced, but it is also gosh-darn delicious! You guys will have to stay tuned because I fully intend on creating Chinese street food in my unbelievably small kitchen…
But on Saturday, I intend on engorging myself with copious amounts of the stuff, because if you’ve never had grilled eggplant sprinkled with a Sichuan restaurant’s “house” blend of chili seasoning…a small part of you hasn’t truly lived people! I can’t wait for grilled eggplant and corn, eggs and onions, squid, Chinese bacon, and little cherry tomatoes.
Don’t worry. We aren’t rude. We still fully intend on making a small feast for my co-workers before the year is up. It just won’t be a day where we have to work right before we stuff our faces!
Anyway, how does that tie in with blueberry scones you ask? Well, I decided I felt bad enough that I’d whip up this A+ recipe for scones and bring them in for a mid-morning snack before my lessons to soften the blow. It worked. I have one extremely picky eater (She is Chinese and she doesn’t like onions or garlic. Will someone please explain how she has survived this country all of these years?). I made her a normal chocolate cake for my son’s birthday and she didn’t like it. Didn’t. Like. Chocolate. Cake.
Well, I’m happy to report she thought these were good. I heard plenty of “hao chis” going around (that means yummy) and they asked where I got blueberries (Thank you, Hong Kong).
And you guys, can I let you in on a little secret? I’m maybe a little happy I dodged making 40+ tortillas single-handedly. I’d like to think it makes me a little less insane…at least for today!
- 3 ½ cups flour
- 2 tablespoons baking powder
- ½ cup+2 tablespoons cold butter, sliced
- ½ cup sugar
- ½ teaspoon salt
- 1 tablespoon lemon zest
- 1 cup cold milk
- ½ cup cold sour cream
- 1 ¼ cup dried or fresh blueberries
- Egg wash: 1 egg whisked with 1 teaspoon water
- Sugar for the tops
- Garnish: butter, honey, jam
- Chill flour in freezer 15-20 minutes before starting recipe. If you are using dried blueberries soak in hot water 20-30 minutes before preparing recipe and run them under very cold water before using. Preheat oven to 400°F (200° C).
- Sift flour, baking powder, sugar, salt, and lemon zest together. Add butter slices and cut until the mixture becomes crumbly.
- Add your blueberries. Then pour in the milk and sour cream. Mix until the ingredients are wet and turn onto a floured surface where you can bring the dough together. Once you have a sloppy chunk of dough, lightly use a rolling pin to make a rough rectangle. Fold the dough in on itself (this is the same as though you were laminating a flake crust or croissant), like a letter, in three. Turn a quarter and roll out. Repeat this process 2 times, then transfer to the baking surface (parchment, floured tin foil, or floured cookie sheet) and repeat the process one more time.
- Roll out the final time and then perforate down the center of the rectangle. Make triangles on each side of the line. Brush with the egg wash and sprinkle with a generous dose of sugar.
- Bake for 18-25 minutes or until golden brown on the outside.