The whole scone situation is pretty new to me.

I’m a baker, yes. I’ve seen plenty a scones pop up on my pastry radar – Yes, again. I’ve even browsed a recipe or two from time to time; I’m a curious girl.

But eating them… hardly.

Baking them… nada.

You could say Scone Street has been the road less traveled in my baking adventure.

 

Unlike a baking adventure, the adventure of life can only be planned so much…

Life can lead you to a class in which you meet the man of your dreams (every-single-one-of-them). Said dreamboat man could then stray you from your city ways ( at least for a weekend!) and show you the beauty and charm a quiet mountain life can be. That magical mountain weekend could lead you to a quaint coffee shop where you share a scone so perfect you find you’re absolutely in love with scones… and with life!

This life… it’s a mysteriously magical blessing.

These scones where equal parts an attempt to use up the bounty of fruit I’m currently wealthy with, as they were an attempt to find the exact texture (not too dense, not too moist, the perfect thick crumb while still melting in your mouth) my memory holds of the one that changed me into a believer. It’s not perfect, but it sure was close.

Nectarines and blueberries go hand in hand perfectly. I’ve used this sweet duo before to fantastic results. Poppy seeds are one of my favorite ingredients, and I loved the texture they brought to this scone party. I used maple syrup to ensure just a slight touch of sweetness.

I can’t wait to keep experimenting in my kitchen, and in life. Happy weekend-ing, friends!

Blueberry- Nectarine Poppy Seed Scones

3 1/4 cup flour

1 1/2 tablespoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 cup heavy cream plus 1 tablespoon for brushing

1 1/2 sticks unsalted butter, cut into small cubes while cold

1/3 cup maple syrup

1/2 cup blueberries

1/2 cup nectarines, chopped

1 tablespoon poppy seeds

Preheat oven to 400 degrees (F). In a large bowl combine flour, baking powder, baking soda, and salt. Rub the chopped butter in with your fingers until the mixture resembles a coarse meal. With your hands, or a small rubber spatula mix in the cream and maple syrup, then the fruit and poppy seeds. The dough is extremely sticky, don’t be alarmed! Press the dough into a 9×12 baking dish lined with parchment paper firmly so it forms one large piece, then flip back out onto a sheet of parchment paper and cut into 16 triangles. Brush tops lightly with cream and bake for 16-20 minutes, or until top are slightly browned.