We went and picked blueberries. It was so fun to get out and do something fun together. Millie was so good, I forgot to take a picture of her snuggled into her stroller, but she was there and it was fun. We all love blueberries, but Owen could eat them by the bucket. Which he apparently did, because he got a little bit sick and it wasn't pretty. But anyways, we picked blueberries and it was fun. My retirement dream is to have a U-pick berry farm, but until then we have to go to this nice one.
Now that we had all those delicious blueberries I felt motivated to make something delicious. So I took a basic scone recipe and altered it a little bit and the results were amazingly delicious. My kids each ate three, which made me happpy that they liked them, but sad that I only got three. Oh well, here is the recipe if you want to try them out.
Blueberry Lemon Scones
Instructions:Heat
oven to 400 degrees. Mix
flour, sugar, baking powder, and salt.
Zest Lemon, mix in lemon zest..Cut in butter with
pastry blender until it resembles fine crumbs. Combine egg , 4T milk
and juice from lemon. Slowly pour milk mixture into dry mixture while mixing
with a fork to combine. If you need the additional 2 T milk to bring the dough
together, add it. I almost always need the full 6T of milk. Gently fold in blueberries. Gently pat dough into two circles, about 1/2 inch thick. Cut
each circle into 6 wedges and separate on a cookie sheet. Bake 10-12 minutes.
The tops shouldn’t be brown, but the bottoms will be golden-brown and the tops
set. While the scones are baking make the glaze. Zest the lemon and mix it with the powdered
sugar, then add the juice of the lemon to make a thick glaze. While the scones are still warm spoon the
glaze onto them. Enjoy!
