Long weekends are times for many little snacks you can help yourself to in between outdoorsy adventures and lake swims (and maybe just for breaks at your retail/food/customer service job that never stops for any reason). These should make a wholesome addition to any of your pursuits this week. It’s also blueberry season, and blueberry-sage is one of my favourite flavour combos. You could also try blueberry basil! It is a tiny recipe, just using what volume of blueberries we had on hand, but could absolutely be scaled up. There’s a little bit of oven and stove top action for these recipes but it’s relatively quick and painless, and then you can pack the scones and jam up for a picnic someplace cool.
Blueberry Sage Jam
- 1.5 cups blueberries
- 2/3 cup sugar
- 1 fistful sage leaves
- 1 tbsp lemon juice
combine in a small pot and heat on medium until everything breaks down, smooshing the berries to your desired mooshiness
bring to a rolling boil for 15 minutes, stirring continuously
splatter a drop onto a small plate and let cool to see if it's got a bit of a skin on it, and if it does, it's done!
this is a pretty small serving, just one jar, so if you are going to eat it all pretty quickly, you can just put it in a clean jar and keep it in the fridge
Zucchini Cheddar Scones
- 2 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup cold butter diced
- 1 cup grated zucchini
- 3/4 cup grated sharp cheddar cheese
- 1 cup plus 2 tablespoons cold heavy cream, divided
Preheat oven to 425°F. Line a large baking sheet with parchment paper. Set aside.
In a large bowl whisk together the flour, baking powder, and salt. Using a pastry cutter or fork cut the butter into the flour mixture until it resembles coarse sand.
Stir in the zucchini and cheddar cheese until combined. Pour in 1 cup of the heavy cream and stir to combine. The dough will be dry. Once the heavy cream is mixed in, use your hands to knead the dough until it holds together. (If it is too crumbly and doesn’t hold together add in 1 – 2 more tablespoons of heavy cream and knead.)
Form the dough into a ball and place onto a lightly floured surface. Flatten the dough into a circle, about 1- inch in thickness. Brush the remaining 2 tablespoons of heavy cream on top of the dough.
Using a pizza cutter or knife, cut the circle into 8 equal wedges and place onto the prepared baking sheet.
Bake for 18 – 20 minutes until golden brown.
Serve warm or at room temperature.