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    Hey Frank! Just letting you know I'm back if you want to continue! Cheers!
  2. It's okay. We keep missing each other. I'll get back on as soon as I can.
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About FJSLikesTickling

Basic Information

Date of Birth
February 20th, 1978 (44)
About FJSLikesTickling
'ler, 'lee or both:
Where am I ticklish?:
Feet, armpits, belly button, behind the knees
I haven't had much luck here lately, so rather than blather on and on about my kinks, I thought I might be of service to the community and offer this recipe for delicious Blueberry Lemon Scones. Enjoy.


1 cups whole wheat pastry flour. You could use just whole wheat flour.
cup whole wheat flour
1 tablespoon baking powder
3 tablespoons turbinado (raw cane) sugar, plus more for sprinkling on top
⅛ teaspoon salt
5 tablespoons cold unsalted butter, cut into 1/2 inch cubes. Keep it cold.
Zest of 1 lemon
1 cup blueberries (I used frozen but fresh would be even better!)
cup plain low fat Greek yogurt (I used 0% fat yogurt by Fage)
cup milk of choice (I used skim, but if you're feeling frisky, use 2%.)


Preheat oven to 425 degrees Fahrenheit.

Combine flours, baking powder, sugar and salt in a bowl and whisk together.

Slice butter and drop into dry ingredients. (Pro tip: place the cold butter and dry ingredients in a food processor, and pulse ten times, one second per pulse. There should be pea-sized chunks of butter visible in the mixture.

Add blueberries and lemon zest and gently stir. If you use frozen blueberries, no thawing is necessary. If you use fresh blueberries, take a moment to wonder if anyone really appreciates all of the things you do.

Gently mix in milk and yogurt. Eventually you’ll need to use your hands to combine the last of the flour into the dough. You will end up with a slightly sticky ball of dough. If you can't get the last granules of flour to stick to your dough ball, sparingly add milk. Be careful not to add too much or the dough will be very sticky.

Work fast to ensure that your warm hands do not melt the butter. If that last sentence got you all hot and bothered, please keep it to yourself. I'm not into that.

Roll out the dough on a lightly floured surface until it is one inch thick and use the edge of a kitchen knife to form a perfect square. Do not scrape the sharp end of your knife against the cutting board, or you will dull your blade.

Cut the dough into four smaller squares, and then cut each of the four squares into perfect-looking triangles. Are your triangles perfect? Are you even trying?

Transfer the cut scones to the freezer for five minutes.

Place scones on a silmat-lined baking sheet. Or you can use parchment paper or foil. Or don't line the baking sheet with anything if you are mindless savage. It's your life.

Brush scones with heavy cream or half and half, and sprinkle the tops of the scones with a bit of raw sugar.

Bake for 20 minutes or until light brown. Remove from oven and let them cool on a wire rack for five minutes before stuffing them in your gullet.

If you don't eat them all, freeze them in a ziplock bag. They can easily be reheated in your toaster oven at 350 degrees for 20 minutes or so. Enjoy them for breakfast during the week.

And hey, if you are into tickling as a lee or a ler, and would like to chat, feel free to say hi. I will bake scones for session partners. If you prefer cyber tickling or online tickling RP, I am also game, and will send scones via email.
Long Island, NY
Baked goods, mandolins, progressive politics, rational thought, cats, bacon, the NY Yankees, comic books, Bob Dylan...and something else. Hmmmm. Oh right, tickling.
Small business owner


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