Perfect fall treat with your coffee this morning, your next brunch or tea party. Blueberry Lemon Breakfast Scones! So easy, and made with minimal ingredients.
My son has been busy in the kitchen lately trying out his cooking and baking skills. And I love it. It’s such a great way to bond with your child. He helps measure the ingredients, read the instructions and is learning about safety and cooking utensils. In addition, he gets to do the sampling of his creation!
We often frequent the library every week and he recently got a child’s baking book. The first thing we made were homemade cupcakes. It was actually the first time I ever made them from scratch and it was ridiculously simple. The recipe did not take much more than what I already had in the house. I like feeding him organic and natural food when possible ,so this was a pleasant surprise.
This week it was scones! He wanted to make them extra special and add fruit and a glaze. You could substitute the fruit for chocolate chips, raisins, dried fruit or nuts. Whatever you prefer. He chose lemon glaze to drizzle over them which happens to be one of my favorite dessert flavors. Like the cupcakes, this also had just a few ingredients in the recipe. Simple and homemade.
Blueberry Lemon Scones
*4 Tablespoons softened butter
*1/3 cup granulated sugar
*1& 1/2 cup self rising flour
*1 cup powdered sugar
*1 tbsp water
*1 lemon squeezed
*pinch of salt
*1/4 cup blueberries ( frozen is fine) drained and dry
Cut up softened butter into cubes. With your hands, mix in flour and butter. Consistency should be a crumbly dough. Add sugar and pinch of salt. Stir in blueberries until incorporated. Lay dough out on a flat surface. Using a round cookie cutter, cut scones into rounds and place on a greased cookie sheet.
Bake for 12-15 minutes. Remove and cool. Mix powered sugar, water and 2-3 tablespoons of lemon juice. Mix until thick glaze forms. You may have to put in more sugar in it if it’s too watery. Drizzle scones with glaze. Allow to dry and then dig in!