Wednesday, June 17, 2009

In-Season Recipe Swap: Blueberries

Blueberries are my favorites. Ever. I love them plain. I love them in baked goods. I love them on ice cream. I love them fresh off the bush in the bog. I just love them. These delicious lemony scones are a perfect summer morning treat!

Lemon Blueberry Scones - Mom's Kitchen

2 C flour (you can likely use a little whole wheat)

1/3 C sugar

2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 (8oz) carton of lemon yogurt (do not use Whips-type yogurts)

1 egg, lightly beaten (may use egg white)

3-4 T olive oil

1 tsp. grated lemon peel (or you may add about 1/2 tsp. lemon juice)

1 C fresh or frozen blueberries

Glaze (optional):

1 T lemon juice

1/2 tsp. grated lemon peel

1/2 C powdered sugar

In a large bowl, combine dry ingredients. In a small bowl, combine yogurt, egg, oil and lemon peel. Stir wet ingredients into dry ones until just moistened. Fold in blueberries.

Drop by tablespoonfuls onto a greased cookie sheet.

Bake at 400 for 15-18 minutes or until slightly browned. Combine glaze ingredients, and drizzle over warm biscuits. Enjoy!


We also love blueberry cake, blueberry syrup, oatmeal blueberry muffins, blueberry pancakes, berry crisp, blueberry nectarine buckle, crockpot berry cobbler, blueberry-filled oatmeal bars, and so many more that I can't wait to try!

1 comment:

Thanks for stopping by! I'd love to hear from you; especially how you're finding JOY in your kitchen.

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