When I think of Sunday morning a few images come to mind. Coffee. Relaxing. Reading. Those 3 things usually lead to…Baking. Photo shoots. And Eating. A few weeks ago, coffee cup in hand, I was savoring my Sunday morning perusing food blogs and became inspired to bake some lemon blueberry scones. I just purchased a pint of blueberries at the local market and what better time to capture their freshness and magnificent purplish-blue hue, then to bake them in scones.
I had never tried baking scones before until I came across Recipe Girl’s recipe blog on cinnamon bun scones. Once you see them, you will know why I had to try them! Her photography is AH-MAZING! Of course, when I made mine I tossed in some mini chocolate chips to pump up the taste of the cinnamon. Okay, maybe I just needed the chocolate fix and breakfast was the perfect excuse.
I thought I would take that base scone recipe and adapt the rest of the ingredients for my lemon blueberry scones. I also halved the recipe. With just my boyfriend and I, I hardly think we need to eat that many scones. It’s hard keeping control of the waistline as it is now, let alone having the temptation of a savory sweet breakfast lying around all week.
- 1 Cup All Purpose Flour
- ½ cup old fashioned oats
- 2 Tablespoons granulated sugar
- ½ Tablespoon baking powder
- ⅛ teaspoon salt
- 4 Tablespoons (1/2 stick) chilled salted butter, grated
- ½ cup fresh blueberries
- 3 oz 2% milk
- 3 Tablespoons sour cream
- 1 teaspoon grated lemon peel (if grated peel is too big chop finely)
- ½ large egg, lightly beaten (break in bowl and scoop out half of egg and yolk)
- ½ teaspoon of lemon extract
- LEMON CREAM CHEESE ICING:
- 4 Tablespoons confectioner’s Sugar
- 1 teaspoon cream cheese
- 1 tablespoon freshly squeezed lemon juice (or more if needed)
- ½ teaspoon lemon zest
- tiny splash of lemon extract
- Preheat oven to 425 degrees. Place rack in middle of oven.
- In large bowl combine all dry ingredients and mix with fork
- Grate your butter into dry ingredients and cut with two butter knives (criss cross pattern)
- Add blueberries (you can cut in halves if you want but when they bake they burst so it doesn’t matter.)
- Add wet ingredients (whisk egg before adding & add milk slowly so it isn’t too wet you want more doughy than wet)
- Mix gently with a spoon.
- Lay mixture onto waxed paper and shape into a rectangle
- Divide into thirds with a pizza cutter
- Then take each third and cut diagonal
- Place onto parchment paper on cookie sheet
- Bake about 10-12 minutes or until toothpick comes out clean
- While scones are cooling mix up your icing
- Drizzle over warm scones.
Once you have your ingredients for the scones mixed and ready (see above recipe) take dough mixture and shape into rectangle onto a large piece of wax paper. Cut dough into thirds with a pizza cutter or knife. Then cut each third diagonally. Or you can do an X pattern if you want a smaller scone. Around here the bigger the better!
Place cut scones onto a cookie sheet covered with parchment paper.
Place in center of oven and bake at 425 degrees about 10 to 12 minutes or until a toothpick comes out clean. Mmmmmm then just enjoy the smell or take the opportunity to mix up your icing.
Looks tasty, but this scone is too naked for me. While the scones were cooling just a bit, I mixed up my lemon cream cheese icing and drizzled over the scones with a teaspoon. I’ll admit I added a bit more than a teaspoon. It’s cream cheese for the love of all that’s holy and irresistible!
But it couldn’t be eaten just yet. Oh no, the agony (not for me, but for everyone else who is waiting to eat them) of the photo shoot begins! My boyfriend and family know me by now, in fact my boyfriend always asks, “Should I get out the white plates? That’s code for “I know we won’t be eating for a while but let me help you out!”
Notice the fruit in the background? I like to keep it balanced! Until next time. Stay hungry.