Its been a while since I’ve written a post. Mostly since I haven’t had a kitchen to bake and partially because I have been so completely busy with life and future plans that I have had no time to just sit down and write. So lets play a little catch up. In the Kirov spring performance I was cast as a soloist in a piece called infra X which was a student choreography piece by a friend (shout out to Jimmy Folsom).
I was also in a pas de trois from La Bayadere, Kingdom of the shades.
They were all very successful good shows and I was so excited that my family and Corey (my boyfriend) could come to see not just one but two shows. So now I am a graduate of the Kirov Academy of Ballet… artistically any ways. I decided for convenience purposes that I would transfer my credits back to U32 and be able to walk with my fellow peers who I spent the first 5 years of my middle and high school experience with. So next friday I will be a high school graduate. Immediately following that I am heading to France! I know I know, it sucks, I’m going to miss all the grad parties because I will be living and dancing in the french riviera…. 😉
As for my plans for next year I have been accepted to the SUNY purchase dance conservatory as a ballet major. So come august I am off to college. Purchase has quite a unique program though and I am very excited to become a part of that community.
Ok ok, enough with my life, and now for the baking!!
Lemon Blueberry Scones
This recipe is adapted from My Baking Addiction. These turned out so fluffy and light! There is a lemon glaze that can be added, I thought they were sweet enough as they were so didn’t add it.
1/3 cup sugar
zest of one to two medium lemons
2 cups whole wheat flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, frozen
1/2 cup greek yogurt
1 large egg
1 cup fresh/frozen blueberries
Preheat oven to 400 degrees F.
In a medium bowl, combine sugar and lemon zest; mix with your fingertips until the sugar is moistened and fragrant. Add in the flour, baking powder, baking soda and salt and mix until combined.
Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in the butter until the mixture resembles coarse meal.
In a small bowl, whisk the yogurt and egg until smooth.
Using a fork, stir the yogurt and egg mixture into flour mixture until large dough clumps form. Add in blueberries. Use your hands to press the dough against the bowl into a ball. The dough will be sticky first, but as you press, the dough will come together.
Place on a lightly floured surface and pat into a 7-inch circle about 3/4-inch thick. Use a sharp knife to cut into 8 triangles; place on prepared baking sheet, about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 10 minutes.