Golden Plum Personal Chef Services, LLC

11/12/2024

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11/09/2024

A delicious idea for Fall entertaining!

11/09/2024

Great read about storing pumpkin pie!

🥧

09/28/2024

Late season blueberry ramekin tart with St. Germaine whipped cream



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09/28/2024

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09/12/2024

Happy to be exhibiting today at the Orlando Women’s Conference at Dr. Philips Center!

08/21/2024

Chef Susan Ytterberg
Blueberry Sour Cream Scones Recipe

This is blueberry 🫐season!

It’s the time of year the stores are filled with baskets overflowing with these little beauties and you’re wondering- what can I do with these? Well, you can do a lot! You can make a blueberry pie, put blueberries over your cereal, add them to pancake batter, make a gastrique for grilled pork tenderloin, etc.

But what about making blueberry scones? Easy & delicious!

Credit for the original recipe inspiration for, “Lemon Rosemary Scones” goes to SeriousEats.com. The online version is a beautiful recipe. I love it!

BUT, I have changed the recipe to make it my own with blueberries and a couple other tweaks. I have a video of the recipe on my Golden Plum YouTube channel if interested as well.

Blueberry Sour Cream Scones Recipe

Ingredients:
2 cups flour
1 Tbsp baking powder
½ tsp salt
½ cup sugar
Lemon zest of 1 whole lemon
2 tbsp fresh rosemary needles
5 tbsp cold butter, salted or unsalted- up to you
2/3 cup sour cream
1 Tbsp half & half cream
2 Tbsp lemon juice (about 1 whole lemon’s worth of juice)
1 cup blueberries – cleaned and destemmed (you will fold these into your mixed dough
1 egg beaten- before scones go in oven brush this egg wash over scones to glaze
And-
¼ cup or more of sugar to sprinkle over glazed scones before putting in oven

Directions:
1. Preheat Oven to 425°.
2. Put all dry ingredients in food processor with lemon peel and rosemary. Pulse until mixed and lemon & rosemary is fine.
3. Add butter and pulse 3 or 4 times to break up to size of peas
4. Add sour cream, half & half, & lemon juice. Run food processor until dough comes together in loose ball.
5. Sprinkle some flour on a board. Remove dough from food processor and form into ball. Very gently knead 2 or 3 times to bring all dough together. Take blueberries and further very gently knead into dough. They blend in easily in 3 or 4 kneads
6. Final step- form dough into large disc. Then with pastry brush glaze with egg wash and sprinkle top with the 1/4 cup of sugar. Cut into 8 or 10 wedges.
7. Place scones on lined baking sheet and bake for 16 to 20 minutes depending upon heat of your oven.
8. Remove from oven, cool and serve!

08/14/2024

https://youtube.com/shorts/T2tNlyKtG5Q?si=Kq7a5MfCTr2esPvm





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08/13/2024

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08/12/2024

Butter Toffee Pretzels with Pistachios! Salty sweet crunchy buttery deliciousness- want info on how to order these & other delicious treats? Send me a msg on my website!


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08/10/2024

Pastry Stuffed Meatballs with Marinara & Garlic Butter

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07/23/2024

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07/02/2024

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07/01/2024

Great tips on how to cook polenta by the great Jacques Pépin!

06/14/2024

Looking for something delicious to serve at your next party? Savory Cheesecake Appetizer-


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Jump to Recipe Print Recipe Savory Cheese Cake by Chef Susan Ytterberg Featured in Edible Orlando Magazine Instagram Cover Page August 2020 Recipe credit for original recipe: Instant Pot Miracle, From Gourmet to Everyday, 175 Must have Recipes I am honored to be featured in Edible Orlando Magazine,....