Rain & Blueberry Scones

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Today I looked outside and I had no desire to go outside and get soaked while running but it was time for my last training run at home, so out I went and within seconds... I was drenched from head to toe. It only took a moment for me to remember how much I love the rain, how beautiful it is. It was a great run, only 4.8k, but still great. I'm so pleased I had a good run so close to the race, I feel ready, perhaps more ready than I've been before my past races. First race of 2013, here I come!

On another note, I wanted to get a baking post in before I left and my sister is very sick at the moment and she's doing me a favor this week so I think she deserves some yummy baked goods! (also, I severely screwed up my shortbread recipe this Christmas and I gave her the cookies without tasting them, whoops!) Hope this will make up for it.

This recipe was originally Martha Stewart's and can be found here.

I personally don't like it with the lemon so I don't put it in. Also I often use raspberries and white chocolate chips instead of blueberries, however right now I have a surplus of blueberries in the freezer so here it is:

INGREDIENTS 

• 2 cups all-purpose flour
• 3 tablespoons sugar, plus more for sprinkling tops
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 6 tablespoons cold unsalted butter, cut into pieces
• 1 1/2 cups fresh blueberries, picked over and rinsed 
• 1/3 cup heavy cream, plus more for brushing tops
• 2 large eggs, lightly beaten

DIRECTIONS

1. Preheat oven to 400 degrees, with rack in center. Place a baking mat on a baking sheet, and set aside.
2. In a large bowl, sift together flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry cutter or two knives, cut in butter until the largest pieces are the size of peas. Stir in blueberries and zest. (if you're going to use frozen fruit, don't thaw it first, it gets too mushy, and work quickly so the blueberries stay frozen)
3. Using a fork, whisk together cream and egg in a liquid measuring cup. Make a well in the center of dry ingredients, and pour in cream mixture. Stir lightly with fork just until dough comes together. Turn out onto a lightly floured surface, and knead a few times to mix well.
4. Pat dough into a 6-inch square about 1 1/4 inches thick. Using a floured knife, cut into four 3-inch squares. Cut squares in half on the diagonal to form eight triangles. Transfer to prepared baking sheet. Brush tops with cream, and sprinkle with sugar. Bake until golden brown, 20 to 22 minutes. Transfer scones to wire racks to cool.

This part is kind of messy but its quick and easy!

They come out looking like this!