Sometimes I sit down to write here and I have so much to say that there's nothing to say.
If I were only to talk about these scones, I would advise you to incorporate them into your repertoire and start making them your signature contribution to the world. They're like the softest, just-the-right-sweetness blueberry muffins, but with crispy edges and without the fuss of muffin liners. Loretta and I enjoyed them in silence this slow Saturday morning while Wyatt grew 3 more inches in his sleep.
If I were to talk about other things, I would say that my world is widening at the same time I feel very little need to establish my place in it. There is beginning to be a settled-ness in me that makes being 42 (and growing older) very sweet. Good old Richard (Rohr, of course) in his astounding book Falling Upward, says this:
Now don't get me wrong. I'll always love a stage. I'll always be making new friends or looking for the opportune moment to crack a joke. But I'm finding the territory of the soul so deep, so fascinating, so enough for me. There's more there than I'll ever need or discover, and that truth frees me from striving, from all the ways I I try to resist reality.
The Sufi mystics say that the body is the shore that the soul--the waves--crash onto. Isn't that lovely? So the territory of the soul necessarily includes this mystery of our bodies, and the whole of us--body, soul, heart, mind--gets to go along for the ride.
Let me stop sorting all these scraps
into toppling piles--
receipts, bills, lists, books,
and even my idea of myself,
and let me go jump
into the limitless, living depth
that is You,
and You in me,
and the way we leave
every shoreline behind.
Blueberry Drop Scones
I suppose you could fit these all onto one baking sheet, but that will eliminate some of those crispy edges. I advise fitting them onto two and rotating them in the oven halfway through baking. And if you don't have frozen blueberries around? Use almost any other kind of fresh or frozen fruit. Or dried fruit and coconut. Or mini chocolate chips. Or whatever your holy heart desires! Makes 12-14.
2 c. flour
1/3 c. packed brown sugar
1 Tb. baking powder
3/4 tsp. salt
1 cube (4 oz.) cold unsalted butter
1/2 c. cream (plus a little more)
1 c. frozen blueberries
sugar for sprinkling.
Preheat oven to 375 and line two baking sheets with parchment paper.
Combine dry ingredients in a medium bowl. Cut butter into flour mixture with a pastry cutter or fingertips until mixture has pea-sized lumps.
In a small bowl, combine cream and egg. Pour cream mixture into flour mixture, stirring just until combined and adding more cream if mixture is too dry. It should be the consistency of a stiff muffin batter. Add blueberries, taking care to stir gently.
Drop 1/4 c batter onto prepared pans to make 12-14 scones. Sprinkle the top of each with a little sugar. Bake until just golden on top, 15-20 minutes. Watch carefully.