Getting Sconed

I'm not sure when I went from baking fail-a-thons and fiascos to giving Martha Stewart a run for her money... but holy crap I can bake!  Those of you that have been reading for a while know just how epic of an accomplishment this is for me.  There have been a LOT of failures, and consequently, a lot of batter stuck to my ceiling.  And walls.  And cat.  [sorry Madison!]

Since blueberries are still in season for a little longer, [in season AND on sale! whoo!] here's a fabulous way to use up these antioxidant-rich berries.

Blueberry Lemon Breakfast Scones

[makes 8-10 fluffy scones]

what's in it?
2 cups unbleached, all-purpose flour
1 heaping cup ripe blueberries, fresh or frozen
1/4 cup sugar
1 large egg
1 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup unsalted butter, chilled
1/2 cup lowfat kefir probiotic milk [or buttermilk]
1 teaspoon vanilla
zest of one lemon. grated

adapted from Cooking Light + inspired by the fabulous Janice Catlin <3

lemon sugar glaze
2 tablespoons of powdered sugar
1 tablespoon of lemon juice
1/2 teaspoon grated lemon zest [I tend to add a little extra!]
turbinado or granulated sugar for sprinkling

Drizzle over scones and top with a light sprinkle of sugar.  If you pour the glaze on prior to baking you'll wind up with a crusty golden scone with a fluffy center, while adding it to baked scones will result in more of a glaze-like consistency.  Both ways are equally delicious!

get baking!

Preheat oven to 400F and lightly grease a baking sheet.  In a large mixing bowl, stir together dry ingredients: flour, sugar, baking powder, baking soda, salt.  Cut in the butter with a pastry cutter.  I don't own one so  I minced the chilled butter into small cubes and then cut into the flour mixture using a pair of knives.  Next,   add the zest of one whole lemon.  In a separate bowl, whisk together egg, probiotic milk or buttermilk and vanilla.  Use a fork to move the flour mixture to the sides of the bowl, making a hole in the middle, then pour egg mixture into the center.  Stir until just moistened, then carefully fold in blueberries.  Grab a sheet of parchment paper and lightly sprinkle with flour to prevent sticking.  Gently knead your dough until smooth, trying not to exceed 12-15 strokes if possible.  Shape into a 7 inch circle on your baking sheet and cut into wedges.  

If you've decided to add your glaze prior to baking, add a light drizzle to the scones and sprinkle each with a teeny bit of sugar.  If you want a visible glaze, simply add after baking!  Bake at 400F for 15-20 minutes, until golden, using a toothpick to test the center.  Move to a wire rack to cool and enjoy!  They're fabulous straight from the oven or cooled to room temperature... just remember that the roof of your mouth can and will hate you if you eat them immediately.  For me, the equation is quite simple: hot scones > destroyed palette.

Serve alongside fresh fruit and iced coffee.... this way when you impatiently bite into a fresh-from-the-oven scone you at least have a little relief =)  SO GOOD!

so... how was it?

ahhhhhhhhhhhhhhhhhhhhhhhhhhhhmazing.  Each bite is bursting with fruit flavor with just a hint of sweetness.  Lemon and blueberry are officially my new favorite power couple... sweet and tart and freaking fantabulous!  Feel free to pair them with fruity jam or creamy coconut butter but honestly, I never bothered with spreads since they were positively fantastic all on their own!  Fluffy... Flavorful... Refreshing...  These are the perfect summer scones!