Blackberry Lemon Scones

Blackberries grow wild all over my neighborhood, during August and September and I love to pick a ton and freeze them. They are a little too tart for me, for basic eating, but they work great for baking. I've made loads of pies, but this is my first time using them in scones. Loving that its spring time!

Ingredients:

Scones:

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons unsalted butter, cold, cut into chunks
1 cup frozen blackberries, thawed and rinsed
1 cup heavy cream, plus more for brushing

Glaze:
1 cup powdered sugar
Zest from half a large lemon
Juice from half a lemon

1. Preheat the oven to 400 degrees.

2. Shift together the dry ingredients; flour, baking powder, salt and sugar. Using a pastry cutter, cut the butter in the flour mixture, till coarse crumbs appear. Fold in the berries. Create a well in the middle of the batter and pour in the cup of heavy cream. Fold the cream into the batter, till incorporated. Don't over mix.

3. Place the batter on a lightly floured surface and press into a rectangle. Cut the rectangle in half and  then half again, till you have 8 triangles. Place the scones on an ungreased cookie sheet. Lightly brush with the cream. Bake for 15 to 20 minutes, until lightly golden brown. Let the scones cool on a wire rack.

4. Place the powder sugar, lemon zest and lemon juice in a small bowl. Mix with a spoon till all lumps are gone. Spread over the cooled scones and let harden for about 30 minutes.

Shift the dry ingredients. 

Place the cold butter chunks with the dry ingredients.

Cut the butter with a pastry cutter.

Cut till coarse crumbs appear.

Add the berries.

Fold them into the batter.

Create a well and add the cream. Fold till just incorporated.

Place the batter on a lightly floured surface and form a rectangle.

Cut into 8 triangles.

Place on an ungreased cookie sheet.

Brush with a little bit of cream.

Bake for 15 to 20 minutes.

To make the glaze, mix the powdered sugar, lemon zest and lemon juice.

Coat the scones with the glaze.

Chilaquiles (Breakfast Nachos)

I lived in Long Beach, Calif. for over 9 years and I got to try all kinds of international cuisines; Thai, Pho, Italian, Cambodian, seafood, but my all time favorite though is Mexican. This is my take on one of my favorite breakfast dishes. Chilaquiles are more traditional with homemade tortilla chips, but I cheated with store bought chips. You can experiment with different toppings, spices, cheese and salsas. Its a great dish to use leftovers in the fridge. Also its fantastic as a large brunch dish, without a lot of work.

Ingredients:

2 cans black beans, rinsed
1 cup salsa or 1 can diced tomatoes
1 bag tortilla chips (corn or flour)
1 cup mild cheddar cheese
1 cup leftover pulled pork (optional)
4-6 eggs (one for each person)
salt
pepper

The finished dish

Preheat the oven to 400 degrees. Spray a large baking dish with a little bit of cooking spray and spread the black beans over the bottom of the pan.

Spread the salsa over the black beans. Add as much salsa as you want.

Then top with tortillas chips and the pulled pork.

Then top with the cheese.

Bake til cheese is nice and melted, about 12 minutes.

Look at the cheese!

Right before the Chilaquiles are finished, fry up the eggs. One egg per person. 

Scoop the Chilaquiles in a bowl, top with the egg and other toppings. I made a simple guac with a mashed up avocado, fresh lime juice, salt and pepper. Makes 2 servings of guacamole.