Do you ever have one of those days where you just feel nothing gets done?! Well today has definitely been one of those days. George woke up at 4:40 this morning and that’s how my Friday started! When I am tired or stressed one of my favorite things to do is turn on some tunes and start baking. These Blueberry Lemon Scones were just the perfect pick me up to a rather hectic Friday morning.
Last week when I was at the beach, I dropped by the local Anthropologie and saw this Sweet and Tart cookbook. It was on major sale and I love anything with lemons so I bought it. I have never prided myself on being an exceptional baker and really want to work on that. I read through the recipe book on my way home and am determined to try a new one each month! These Blueberry Lemon Scones seemed like the perfect place to start. (Actually the recipe calls for blackberries but I thought it said blueberries!) The key too getting them to turn out flaky is to allow the butter to sit until it is room temperature and gently work it into the dry mixture with your hand. That is probably a basic baking technique that I just learned! 🙂
These juicy little scones are going to be perfect for this weekend with that cup of coffee or tea. What are your weekend plans? Chris has to work tomorrow as G and I will be hanging out here at home. My personality is one that I can’t sit still for long and I love projects. Tomorrow I am hoping to recover my dining room chairs. It may be a lofty goal with a crawling baby but at least I can try, right?! I’m looking forward to hopefully having Sunday be our family day!
Thanks so much for stopping by! Have a great weekend!
Blueberry Lemon Scones:
2 Cups of unbleached all purpose flour
2 tsp of baking powder
1 tsp of baking soda
1/4 tsp of salt
1/2 cup of sugar
Zest of one lemon plus (1 tbsp of lemon juice reserved for the glaze)
1/2 cup of butter
2/3 cup of buttermilk
3 1/2 cups of blueberry or blackberries 🙂
1 cup of powdered sugar
Preheat oven to 400 degrees
Mix the dry ingredients and lemon zest in a mixing bowl. Add the softened butter and gradually work it in with your fingers. Be careful not to over mix. After it is mixed well and the dough is crumbly add your buttermilk. and blueberries until just combined.. Separate the dough into two round balls and place them on a floured surface. Gently flatten each ball and cut into 6 wedges each. Brush each scone with a little buttermilk and bake on a baking sheet lined with parchment paper for 20 – 25 minutes.
Mix together the lemon juice and powdered sugar. Top each scone with the glaze. Enjoy!
Recipe adapted from the cookbook Sweet and Tart by Carl Snyder
