Blackberry Ricotta Scones with Lemon Glaze
Berries have started showing up in the grocery store, which I’m thankful for, because I wouldn’t be able to mark the season otherwise. With just a few days as an exception, Seattle is as rainy and wet as the stereotype claims. Since I’ve been spending so much time indoors, cooking, it’s been nice to add some fresh flavors into the mix. These Blackberry Ricotta Scones with Lemon Glaze are tender and moist; a mildly sweet cake with a bright and zippy glaze that paired brilliantly with my morning coffee.
I’d be remiss if I didn’t acknowledge the exceptionally complicated times that we are in. In part, I’m noting this because I’ve been staring at my computer screen for a while now, trying to come up with something cheerful and light to talk about. The truth is, I’m just not up for it. While I don’t need to lean on this blog express my feelings and opinions – I can do that in the rest of my life – I also don’t want to pretend like the rest of the world isn’t happening.
One of my favorite things about baking is that it’s not complicated, in the sense that if you correctly put ingredients together (e.g. you figure out the science of it), then most of the time, you can guarantee your outcome. It’s very different than my work, and I appreciate its lack of complexity (in this sense, of course – of course there are many many ways in which baking is exceptionally complicated). For now, I’m using the “stress” of baking (“Ahhh! Will my sourdough rise?!”) as part of my self-care time.
With that – these scones are truly delicious and absolutely worth the 20 minutes it takes to put them together. Enjoy, and stay safe.
[tasty-recipe id=”9520″]June 14, 2020
This entry was posted in baking, breakfast, brunch and tagged blackberries, brunch, scones, summer fruit.