Blueberry Scones with Lemon Glaze

I've said it before, I am not a baker.  I dream of being a good baker.  I strive to be a confident baker.  But there are times when I feel like something didn't go quite right.  I certainly felt that way with these scones.  This is my second attempt at making these blueberry scones.  The last batch (well I didn't post them) so you can imagine they were not that great.  So why am I posting these?  Well, they may not be "scone of the year worthy", but they tasted pretty darn good.  I'm also putting a SOS out there for all my baker friends to give me some tips on perfecting these scones.   I adapted this recipe from a Food Network recipe by Tyler Florence.  I did change a few things (probably the reason why they were not Food Network worthy) so I'm wondering if my changes made the difference.

Here are my ingredients:
He said use 2 cups all purpose flour- I exchanged it with 1 cup all purpose flour and 1 cup whole wheat flour
1 Tbs baking powder
1/2 tsp of salt
2 Tbs of sugar ( I put two Tbs of confectioners sugar- no biggy right?)
5 Tbs cold butter (I used a healthy margarine instead)
1 cup cream ( I used fat free haf and half instead)
1 cup blueberries



Now I did follow the directions.  Sift all the dry ingredients.  Done.









I mixed the cold butter into the dry ingredients until it formed a coarse texture.  Everything was going as I thought so far.








I created a well in the flour mixture, added 1 cup of milk and mixed the ingredients (but didn't over mix).  Okay after I mixed things he says it makes a batter and that it did.  Then he says empty the dough onto a flat surface and cut the scone shapes.  When did it turn from a batter into a dough?  That's where I started to panic.  I was ready to add more flour (the mistake I made last time).  So I told myself to take a deep breath and just add the blueberries.



Next I floured a surface and dumped the batter/dough to form the scones.  So, I said a little prayer dusted flour on the board and patted the top with some flour too so it wasn't a sticky mess.  Then I  gently formed a flat (too flat in my opinion) rectangle.  Then cut the "scone" shapes but the dough felt a little "fragile" to say the least.





I placed my oddly shaped scones (don't laugh) on a sprayed baking sheet and brushed them with some more half and half.  I put them into the oven for 15-20 minutes at 400 degrees and hoped for the best.





I was not happy with the color of the scones, but they had a pretty flaky texture.  They tasted pretty good with some butter, but I decide to follow through with the recipe and glaze the scones.   So I halfheartedly made the glaze (juice of half a lemon and 1/2 a cup of confectioners sugar) and took my pictures.   So here sit my sad little scones.  They do not look like the perky scones I have seen in other recipes.  So tell me, what did I do wrong?



Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

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Blueberry Scones with Lemon Glaze

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Bits and bobs

Just a few leftovers in my inventory. I have a few nice things left I picked up at hunts and a few very nice gifts at several stores. So get ready to teleport.
First go to HerBerry. They are participating in many hunts and I will show you what you get there IF you find the right hunt objects. The hunts might be over soon, so you need to be fast !
The Beach bunny hunt (TBBH): you have to find a blue bucket.

Hot summer hunt: find the beach ball.

Got Pink? hunt: find the pink bottle.

VBLF hunt: find the red firecracker.

2HFY hunt: find the beach ball.


Super Hero hunt: find the superman sign.

MND hunt: find the blue butterfly (1 L$)

Oh my box hunt: find the box.

And this one is a freebie at Herberry !

The next lovely dress is also a gift in the Got Pink? hunt. Find the pink bottle at Les Sucreties de Fairy and it is yours :)


These 2 dresses are a gift at Hello World! You can find the one with the white top here, and the one with the flowers on it here.




I found another set of 2 great dresses on Marketplace. They are by Asteria.


Then I have been standing at !GO for quite a while. They have lovely lucky chairs, shaped like flowers and the letters change fast, and YAY I was so lucky to get all of these goodies below!









The MM board at M*motion has this very cute top for you...in their MM board, so get your friends over and click away! And if you click the Lucky Board too (it has to have your letter on it though) then you get the cute pants set too. The CLOGS are by Aidoru :)



Another top can be found at Shine if you click their subscribo.

Marketplace has this lovely warm set on it for those colder summer days. Perfect to run errands or to go shopping ! the bag, shoes and glasses come with it. It is by SMF.

And Carrie's Lingerie has this sooooo sexy set as a gift for all LOW group members at their store ! Thank you so much Carrie :)

HAPPY SHOPPING LADIES !!!

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Bits and bobs

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Eolande is closing on june 30th

One of the long time shops (she was there as long as I can remember, from my start in SL) is closing. I know a lot of people are going to miss Eolande. I know I am !
She makes the most lovely jewelry and hair accesoires.

As a closing gift she has a hughe box with freebies at the entrance of her store.
And while you are there: pick up the things you always wanted to have because tomorrow it is no longer possible.

Thank you Eolande for all your lovely gifts during the years and I wish you all the best in your future.
And I hope we will see you again some day with new shop.

Below some of the lovely things Eolande packed in the freebie box.

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Shrimp Fried Rice

My young son loves shrimp fried rice.  I had leftover brown rice and asked him what we should do with it.  He immediately requested fried rice.  He was over the moon when I said that I had shrimp in the freezer to go with it.  He wanted everyone that visits my blog to know that he helped me prepare this fun dish.

Note:  This rice is perfect for leftover rice.  I had brown rice, but white jasmine or basmati  rice is great too.  You will need to cook the rice and allow it to be cool/cold before using it for fried rice.  If the rice is warm/hot before you make the fried rice the rice will become mushy when you stir fry it. 


Ingredients: 
1lb shrimp (any size) cleaned 
1 medium onion chopped
1 carrot chopped (or frozen)
1/2 cup of frozen cooked peas
2-3 garlic cloves grated
1 inch of fresh ginger grated
1 bunch scallions chopped
4-5 whole eggs
5 cups of cold/cool rice
1/4 cup soy sauce
1 tsp of hoisin sauce
3 Tbs of margarine
2-3 Tbs of canola oil


In a large wok add 1Tbs of margarine and 1 Tbs of canola oil.  Once heated add 4-5 whole eggs and scramble.  Once egg sets, remove from wok and set aside until later.   Wipe out wok if necessary before proceeding.







Heat 2 Tbs of margarine and 1 Tbs of canola oil in the wok.  Once heated add the vegetables (except for some of the green scallion tops for garnishing) and the ginger/garlic.  Fry for a few minutes.







Optional:  if you want to spice up your fried rice you can add some dried chili flakes after the vegetables. 







Add your defrosted or fresh shrimp here.  I used some cleaned (shelled and deveined) small size shrimp.  You can use any size you want and keep them large or chop them to bite size pieces.  But it is necessary to clean the shrimp before stir frying them.

Cook the shrimp until they start to turn pink.  Once the shrimp start to cook, add the soy sauce and hoisin sauce to the wok.  Mix well.

Now add your rice and frozen peas.  Stir fry well and mix everything together.












Add the cooked egg back into the wok and mix it with the rice.












Serves 4-6 people.  Garnish with some green scallion tops.  Enjoy.



Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

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Shrimp Fried Rice

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Curried Black-Eyed Peas

It is said that eating black-eyed peas on New Years Day brings a person prosperity.  Well I love these lovely nutritious legumes and I know my "windfall" will come someday.   I curried these peas so they a bursting with flavor.  Enjoy them with any style of rice or Indian style flat bread.


Ingredients:  
2 cans of black-eyed peas (rinsed well)
4-5 cloves of garlic grated
2 inches grated fresh ginger
2 serrano/jalapeno chilies sliced (seeded if  you want to reduce the heat)
2 bay leaves
1 cup of tomatoes diced.  (You can used any style fresh tomato or even can tomatoes)
1 tsp cumin seed
1 tsp mustard seed
1 tsp garam masala
1 piece of cinnamon stick

1 tsp of red chili flakes (or to taste)
1/2 tsp of turmeric
10-15 curry leaves
Salt (to taste)
1/2 cup of coconut milk
1/2 cup of water
squirt of lime juice (optional)


Directions:

In a large pan heat  around 1 Tbs of canola oil on medium high heat.  Once oil is hot add the cumin and mustard seeds, cinnamon stick, curry and bay leaves.   Allow to fry for 30-45 seconds.  





Then add your onions and green chilies.  Fry for another minute.



Now add your tomatoes, garlic and ginger.   Fry for another 1-2 minutes. 








Then add your dry spices and saute for another 1-2 minutes.

 Add your black-eyed peas and salt to taste.  Then add 1/2 a cup of water and allow to simmer for 5-7 minutes.  Stir occasionally and gently smash some of the peas and fresh tomatoes to thicken the gravy.   







Add the ½ cup of coconut milk to the pan and stir well.  Cook for another minute. Turn off the stove and add a squeeze of lime juice (about 1 tsp) for a little freshness.  You can also stir in some fresh cilantro or parsley to give it some more fresh flavor.





Serves 4-6 people.  Serve with Rice or Flat bread and enjoy.


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Curried Black-Eyed Peas

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