Happy Spring!!! I’m sitting here looking at the snow in my backyard wondering where it is… supposedly it will be in the high 50’s today and that’s practically a heat wave in Colorado right now! There’s something about springtime that just screams lemon, and something that just screams brunch. This week’s pairing is a perfect brunch or breakfast addition with just enough lemon zest!
Lemon Blueberry Scones & Tea
So as you all know Jordan and I have had a New Years Goal of making healthier choices. I have a fun little cookbook that has tons of healthy recipes that can be eaten even while trying to lose weight. There was this amazing looking “Cherry Blueberry Toasted Oat Scone” recipe that I really wanted to try…but like I said… something about springtime really made me want something lemon! So I took bits and pieces of the recipe and did some experimenting to create this amazing masterpiece… and holy cow was I proud of myself! haha These are SO moist and flavorful! AND they’re “healthier” than your average scone (less fat and calories!).
As for the pairing…you really can’t go wrong here. I went the traditional route, tea is a pretty standard pairing for a scone, Jordan preferred a cup of coffee, probably wouldn’t be so bad with a mimosa either! 😂 I tried a blueberry tea that I had found recently at Target, it was good! A nice little addition since the scones really are more on the lemony side with a hint of blueberry.
I know baking a scone might sound a bit intimidating to you but these were seriously SO EASY and QUICK!! I was surprised myself. Even if you’re a beginner, you can definitely make this recipe and enjoy your own Lemon Blueberry Scone From Scratch!
Be sure to check out Harper and I’s most recent “Mommy and Me” video for a how-to video!
From my kitchen to yours…Enjoy!
Ingredients
- 1 Cup Oats
- 1 Cup + 1 Tbsp Flour
- 1/3 Cup Sugar
- 2 tsp. Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1/3 C cold butter
- 1 C Blueberries
- Zest from 3 small lemons
- 1/4 Cup Cream
- 1/4 Cup Milk
- 1 egg white, lightly beaten
- Sugar for topping
Instructions
- Preheat oven to 375 degrees F. Prepare a baking sheet with parchment paper.
- Combine the oats, flour, sugar, baking powder, baking soda and salt in a medium bowl
- Cut the butter into quarter-inch cubes
- Use a Pastry Cutter or two forks to cut in the butter into the dry ingredients- texture should be coarse
- Rinse blueberries and pat dry, add to bowl. Use a zester to zest the 3 lemons. Gently stir into dry ingredients until incorporated.
- Gently stir in cream and milk- dough should be sticky
- Transfer to a lightly floured surface (I used parchment paper) and knead just 4 or 5 times. Pat into a 8 inch circle or two smaller 4 inch circles
- Cut the pastry into 8 wedges, gently transfer parchment paper to prepared baking sheet (this way you don’t have to take the dough off the parchment paper)
- Brush the lightly beaten egg white all over the top of the dough. Sprinkle with sugar
- Bake for 20 minutes or until golden brown and a knife inserted in the middle comes out clean.
- Serve with tea!
