I know, I know. This does not look like California. It is a rainy day in the Hammock with just a little California dreaming. Memories of Healdsburg and my niece’s wedding up in the hills above Healdsburg reminded me of our L & M Motel breakfast blueberry scones. They were warm and ready every day at 7 am!
With Lola’s Market next door, you may want to never leave. We didn’t other than to force ourselves out to visit the many Russian River wineries and of course the above-mentioned wedding.
Oh! The Bear Republic Brewing also commanded our attendance more than once. The crazy thing is that when we were there I was annoyed that we were drinking beer in wine country. Fast forward a year. We had called our son from a little bar in Key West and told him about the best IPA that we had ever had. We sent him a photo that showed the Brewery and lo and behold–it was Bear Republic Brewing!
The wedding was how we discovered Healdsburg in Sonoma County. With stops at 2 or 3 wineries on our way up into the hills and this was it:
Back to those scones. I couldn’t believe that the L & M Motel owner whipped them up from scratch every morning. Over the years, I continued to think about those scones. My first guess is that she used some sort of muffin mix. I spent this rainy morning combining 2 of my favorite recipes–one for blueberry muffins and one for Cherry Scones. The muffins use fresh fruit and the scones use dried fruit. That’s not all. Shortening or butter? Milk or Greek yogurt? Self-rising or Plain flour? How much sugar? I was beyond pleased when my combinations and choice of ingredients worked the first time! Serendipity!
Blueberry Scoop Scones–H is for Healdsburg
No scone/biscuit cutters? Don't want to bother rolling out? In a hurry? Then these are the scones for you, but I should say Scoup Scones for you. A small ice cream scoup or an everyday tablespoon will work. Feel free to change up the fruit used. Dried and fresh, either or both, these scoup scones will be your new breakfast, coffee break or tea time treat!
Preheat your oven to 375 degrees Fahrenheit.
Combine the flour, sugar, baking powder, and salt in a large bowl.
Cut the butter into the flour mixture until the dough is in pea-size crumbs.
Add the dried and fresh blueberries and the chopped pecans if using chopped. If using whole pecans, save them to put on top before baking.
Mix the soda with the boiling water. Stir into the yogurt. Add the almond and vanilla extract, and the eggs to the yogurt. Add all to the dry ingredients and mix just until incorporated and dough clumps together in a ball.
Scoop out 1 1/2 Tablespoons for each scone and place on a silicone-lined baking sheet. Press the whole pecan lightly onto the top of each scone, if using.
Bake for 20-25 minutes in a preheated 375-degree oven. You can also freeze the shaped unbaked scones. Bake straight from frozen. They may need a longer baking time.
I mixed up all of the dry ingredients except for the baking soda first. Then I divided the mixture evenly into 2 large mixing bowls. Next, I cut in one stick of butter into each flour mixture. I placed one of the bowls in the refrigerator to be mixed into scoup-scones the next day with the other half of the fruit and the wet ingredients. Each half makes 12 to 16 scoup-scones depending on the size of your scoup.