I just ate three of these. No joke. In, like, less than a minute...okay, maybe it took me three minutes, but still - inhaled these puppies as if it were my last day on earth with only an hour left to live and I have to run for my life while being chased by Nazi's with machine guns. Get that mental image out of your head.
Seriously, though, I love summer. I even like the heat, but mostly I like the fresh produce. Does a body good. Super happy to find fresh blueberries in abundance and really looking forward to making peach jam later this summer with my gal pal Mandy over at Stansberry Jam. Her parents have a peach farm in eastern Oklahoma - it's good to have friends such as these. *love*
For now, I'm cranking out these puppies and scarfing them down almost as quickly as they come out of the oven. Perhaps this is why my jeans don't fit. Oops!
Blueberry Scones
2 cups all-purpose flour
1 Tbs. baking powder
1/2 tsp. salt
6 Tbs. butter, diced
1 cup fresh blueberries
3/4 cup milk
For Glaze:
2 cups powdered sugar
1/3 cup fresh lemon juice
Stir together flour, baking powder, and salt. Using a pastry blender, cut in cold diced butter until mixture has a coarse crumbly feel to it. Gently fold blueberries in to flour mixture being careful not to burst the blueberries if possible. Stir in milk, again being gentle to keep the blueberries in tact. Turn dough out onto a floured surface and with floured hands pat into a rectangle. Cut the rectangle into squares and then cut the squares diagonally to give your scones the traditional triangle shape. Place on an ungreased baking sheet and bake at 400 degrees for about 20 minutes or until golden brown. Let cool for about 15 minutes before drizzling with the glaze. Enjoy!!
