Lemon-Glazed Blueberry Scones

I felt like baking on a recent Sunday morning, but wasn't quite sure what I wanted to make.

I didn't want anything too sweet, like cookies; and I didn't want to bake muffins (having made Chocolate Peanut Butter Crunch muffins fairly recently).

What to do, what to do ...?

And then it came to me: scones! A perfect breakfast to eat on the front porch on the first sunny morning we'd had in maybe two weeks (after days of monsoons and flooding and tornado warnings).

I had blueberries just waiting patiently for this project, and they added a sweet/tart flavor -- not to mention gorgeous color! -- to my beautiful baked goods. A drizzle of lemon glaze was the ideal complement to the crumbly scone and the juicy fruit therein.

I baked, I waited kinda/sorta patiently for the scones to cool, I made a good strong cup of coffee, and I ate a lovely breakfast on the porch ... a perfect peaceful morning ... :)


Lemon-Glazed Blueberry Scones

2 cups unbleached flour
1/3 cup sugar
pinch of salt
1 teaspoon baking soda
1 teaspoon aluminum-free baking powder
3/4 cup quick-cook oats
1/2 cup butter, in small pieces
3/4 cup blueberries
2/3 cup buttermilk
1/2 cup confectioners' sugar
3 teaspoons fresh lemon juice

Preheat oven to 350F. Grease a baking sheet.

In a large bowl, combine the flour, sugar, salt, baking soda, baking powder and oats. Using your fingers or a pastry cutter, mix in the butter until the mixture is crumbly. Gently stir in the blueberries, then stir in the buttermilk.

Knead the dough just until it holds together, then press it into an 8" circle on the prepared baking sheet. Score the dough into 8 portions, then bake for 30-35 minutes until the scones are golden and the center is set when lightly pressed. Carefully cut the scones apart, then let cool completely.

Stir together the confectioners' sugar and lemon juice to make a glaze, then drizzle it over each scone. Let the glaze set, then serve.

Makes 8 scones.