Baked...

Yesterday, I was in some kinda baking mood....maybe it's because of my newly purchased fabric! (yikeess...though I said I wouldn't dare start another hobby?! ---nah, I didn't, but I did purchased some fabrics but it's more of a back drop for my photos).

Since I barely baked anything over the Summer, when the berries were all fresh, plump and juicy --- we gobbled 'em up quicker than I could take out my mixing bowls! I decided to make Yesmin's and mine favorite Blueberry Scones. Yum. Then as my hubby was on his way out to bring Yesmin to Chinese class for the 3rd week in a row, asked what was I gonna bake? ----He only like blueberries FRESH, not in anything else (fussy, fussy, fussy!). Hence suggested me making his favorite Popovers! Like I said, I was in some kinda baking mood + he was taking her to Chinese class 3rd week in a row... So, after the scones, I made his Popovers! :)



As requested by my sister, here's the recipe. I believe I copied it from Martha Steward's:

Blueberry Scones

2 C All purpose flour
3 Tbs Sugar + more for sprinkling the tops
1 Tbs Baking powder

3/4 tsp Salt
6 Tbs COLD unsalted butter, cut into pieces
1-1/2 C fresh blueberries (you could use dried ones too, if fresh ones are not available)
1 tsp grated lemon zests
1/3 C+ one to two Tbs heavy cream, plus more for brushing tops
2 large eggs, lightly beaten

1. Preheat oven to 400F. Line baking sheet with parchment paper.
2. In a large bowl, sift flour, sugar, b. powder, and salt together. Using a pastry cutter, cut the butter till largest pieces are size of peas. Stir in berries and zests.
3. Using a fork, whisk cream and eggs. Make a well in the center of the dry ingredients, pour the cream/egg into the well. Stir lightly with the fork till dough comes together.
   
4. Turn dough onto lightly floured surface. Knead few times to mix well.
   
5. Pat dough into 6" square, about 1-1/4" thick. Using a knife cut into four 3" squares. Cut those squares into halves on diagonal to get 8 triangles. Transfer to pan, brush tops with cream, and sprinkle with additional sugar.
6. Baked till golden brown, about 20-22 minutes. Transfer to rack to cool.
   

Popovers (from Williams-Sonoma)
3 Tbs unsalted butter, melted
3 Large eggs
1 C milk
1 C All purpose flour
1/4 tsp Salt

1. Have ready a standard 6 C or 12 C popover pan or a 12-C muffin pan. Lightly grease the pan with 2 Tbs of the melted butter.
   
2. In a deep bowl, whisk together the eggs, milk and the remaining 1 Tbs of melted butter until foamy. Beat in the flour, and salt until smooth. Do not over mix. The batter should be thin. Fill each prepared cup 2/3 full with the batter.
3. Place pan on the center rack of a cold oven and immediately turn the temperature to 375F (190C). Bake the popovers until they are puffed high, deep golden brown and dry to the touch, 35-45 minutes for standard size, 25-30 minutes for the miniatures . Do not open the door for the first 30 minutes, or they would not rise fully.
4. Serve popovers with the jam of your choice.
   

I freeze both the scones and the popovers. Heat them in the microwave and then lightly toast 'em on the toasted oven. Enjoy! =)