Elven Bread, or Blueberry Scones

In Middle-Earth, Lembas is food for when all else fails. Its sweetness lasts for days, and when you eat it, you never grow weak or weary. Reason tells me that these blueberry scones from Regular-Earth do not have all the magical properties of the little cakes that carried Frodo and Sam to Mordor, but they taste pretty damn close. They’re sweet and moist and melt in your mouth. The trick: don’t overmix. If you see small chunks of butter in your dough pre-baking, you’ve done it right.

So whether you’re getting ready to see The Hobbit: The Battle of Five Armies, or (like me) recuperating from the tears you shed at last night’s premiere, you should make these. Wrap them in fake leaves. Run for twelve days without stopping. Channel your inner Legolas and fly over castles crumbling in slow motion (seriously, he was flying, amiright?)

Eat little at a time, and only at need. For these things are given to serve you when all else fails. The cakes will keep sweet for many many days, if they are unbroken and left in their leaf-wrappings, as we have brought them. One will keep a traveler on his feet for a day of long labour, even if he be one of the tall men of Minas Tirith.
J.R.R. Tolkien, The Fellowship of the Ring


Blueberry Scones

1 stick (1/2 cup) butter, very cold and cut into cubes

2 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup sugar

1 egg, beaten

1/2 cup cream

1 teaspoon vanilla

1 cup blueberries (fresh or frozen, I used frozen because they hold together better and keep your dough cold before baking)


1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

2. Combine flour, baking powder, salt, and sugar in a food processor or a medium bowl. Pulse in your butter, or mix with a pastry fork. Work quickly, as you don’t want your butter to melt. Mixture should have coarse crumbs and a few small chunks of butter.

3. Whisk the egg, cream, and vanilla in a small bowl. Stir or pulse wet mixture into the dry ingredients. Don’t overmix. Gently stir the blueberries into the dough. (You can turn your dough onto a floured surface at this point if you’d like, and knead the blueberries in with your hands, since your dough will be very thick.)

4. Turn dough onto a floured surface and flatten into a 3/4-1 inch square or circle. (I used a circle to resemble the Lembas in LOTR). Slice your scones into wedges or squares, and transfer to a cookie sheet lined with parchment paper. Bake 13-15 minutes, until edges are slightly golden. Cool on a wire rack.

Adapted from here.


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