Lemon Blueberry Scones 1

Lemon Blueberry Scones

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.

Lemon Blueberry Scones 2

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.

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!

Lemon Blueberry Scones 3

Place cut scones onto a cookie sheet covered with parchment paper.

Lemon Blueberry Scones 4

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.

Lemon Blueberry Scones 5

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!”

Lemon Blueberry Scones 6

Notice the fruit in the background? I like to keep it balanced! Ā Until next time. Ā Stay hungry.

Recipe Type: Breakfast

Author: The Kitchen Prescription

Prep time: 20 mins

Cook time: 12 mins

Total time: 32 mins

Serves: 2-4

Adapted from Recipe Girl’s Cinnamon Bun Scones

Ingredients

  • SCONES:
  • 1 Cup All Purpose Flour
  • 1/2 cup old fashioned oats
  • 2 Tablespoons granulated sugar
  • 1/2 Tablespoon baking powder
  • 1/8 teaspoon salt
  • 4 Tablespoons (1/2 stick) chilled salted butter, grated
  • 1/2 cup fresh blueberries
  • 3 oz 2% milk
  • 3 Tablespoons sour cream
  • 1 teaspoon grated lemon peel (if grated peel is too big chop finely)
  • 1/2 large egg, lightly beaten (break in bowl and scoop out half of egg and yolk)
  • 1/2 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)
  • 1/2 teaspoon lemon zest
  • tiny splash of lemon extract

Instructions

  1. Preheat oven to 425 degrees. Place rack in middle of oven.
  2. In large bowl combine all dry ingredients and mix with fork
  3. Grate your butter into dry ingredients and cut with two butter knives (criss cross pattern)
  4. Add blueberries (you can cut in halves if you want but when they bake they burst so it doesn’t matter.)
  5. Add wet ingredients (whisk egg before adding & add milk slowly so it isn’t too wet you want more doughy than wet)
  6. Mix gently with a spoon.
  7. Lay mixture onto waxed paper and shape into a rectangle
  8. Divide into thirds with a pizza cutter
  9. Then take each third and cut diagonal
  10. Place onto parchment paper on cookie sheet
  11. Bake about 10-12 minutes or until toothpick comes out clean
  12. While scones are cooling mix up your icing
  13. Drizzle over warm scones.

 

9 Comments

  1. I really love your writing style, and the pictures. Just enough words and photo’s to keep you reading! Very nice šŸ™‚

     
  2. These look so delish!!! Thank you for sharing šŸ™‚

     
  3. Beautiful!! I am not a big scones fan, but you make me want to be! Funny about the boyfriend grabbing the white plates first. You take amazing food photos. LOVE.

     
  4. So beautiful. Your photography style rocks !!! šŸ™‚

     
  5. Congratulations- I’ve just nominated you for the Super Sweet Blogging Award! Check it out here @ http://thehomeheart.wordpress.com/2012/08/14/super-sweet-blogging-award/

     
  6. Maria Van Zoomeren

    The scone photography is absolutely beautiful and they look delicious! I was actually looking at your blog because I had looked up tibial plateau fracture and your sight came up. Having that horrible injury and comparing oneself to another person’s experience is helpful. I am glad to see that you progressed to the point where you have and looking good and while everyone’s situation is different, it sure isn’t easy. My situation is that I am 14 weeks post surgery, walking with a walker, favoring my “bad” leg, weight bearing but not fully and going to physio therapy and doing about 20 exercises every day! Your posts about your injury are enlightening and encouraging. Cheers and thanks for the insight!

     
    • Hi Maria. Thanks for checking out the blog beyond the fracture posts. Sorry for your injury and I wish you all the best in your recovery. And yes, it’s not easy, but you’ll get there. I can’t believe I’m four years post injury. When it happened, it felt like time literally stopped.

      Hang in there.

       

Leave a Reply to Caprice @ The Home Heart Cancel

Your email address will not be published. Required fields are marked *

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.