Just a little somethin’ I whipped up

I woke up Saturday morning bright-eyed and bushy-tailed.
(that’s a Southern phrase for those of you not from down here)

My brain was churning with all sorts of crazy schemes – like a yard sale idea.
(where did THAT come from!?!?)

So, I crept downstairs and left the rest to their slumbers, brewed some tea and sat down to do some blog reading. I haven’t had time this week to read many of my favorites, so I was looking forward to at least an hour (hopefully) of catching-up time.

I stumbled across a blog which touted “the best scones ever” and of course I hopped right on over to check out the recipe.

And then, I decided that they were going to be Saturday morning breakfast.

And, oh, were they good. So, very, very good.

Yeah, they might truly be the best scones ever.

As I usually do, I tweaked the recipe as I went along.
(I’m not very good at following directions of any kind these days)

If you have these ingredients on hand, try these.

If you don’t, go shopping, get the ingredients and try these.

They are so worth it.

I gave two to my neighbors because I knew if I had them in the house I would gobble them all up and that would be bad news.

Seriously. Try them. You won’t regret it. And anyone who eats one with you will love you for making them.

 

Blueberry Scones with Lemon Glaze

adapted from this Tyler Florence recipe

Scones:

2 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
2 Tbsp sugar
5 Tbsp unsalted butter, cold & cut into pieces
1 cup buttermilk
1 1/4 cup frozen blueberries

Lemon Glaze:

1/4 cup lemon juice
1 cup powdered sugar
1/2 tsp lemon extract
lemon zest
1/2 Tbsp unsalted butter

Preheat oven to 400 degrees.

Mix flour, baking powder, salt & sugar in food processor.

Add butter and blend until mixture resembles coarse crumbs.

Transfer to a mixing bowl and add buttermilk, mixing just to incorporate.
(Depending on how dry your dough is you may need a little more buttermilk, but don’t get it too wet)

Fold in blueberries.

On a greased cookie sheet, turn out dough and shape into approximately 10” circle.
(about 3/4 inch thick)
(You may have to round up wayward blueberries and push them back in!)
You could do this on a floured surface, but I was lazy this morning. 

Cut the dough into pie-shaped wedges and separate on your cookie sheet.

Bake for about 20 minutes or until golden brown. Let the scones cool a bit before adding glaze.

While the scones are baking, make the glaze:

In a microwave safe measuring cup, mix your lemon juice and powdered sugar. Add lemon extract &  butter and microwave for about 30 seconds. Whisk to smooth any lumps and drizzle over semi-cooled scones.

Prepare to die from happiness.

Seriously. They are that good.