The Taste of Summer Sunshine

Ever wonder what summer sunshine tastes like? I'm pretty certain it involves blueberries and lemons. Anyways, after being hit by a craving for something involving blueberries and lemons, I decided to make Blueberry Lemon Scones. Enjoy!

Blueberry Lemon Scones

 

Ingredients

1 box (18 oz) Original Fisher Fair Scone Mix (I got a big box that had 18 oz packets at Costco)
 3/4 cup milk
1 lemon
1 cup blueberries (I used frozen but I am sure fresh would work too)
2 teaspoons butter
1 1/4 cup powdered sugar

Directions

Zest your lemon then squeeze all the juice you can from it (my lemon was small so I had to use extra bottled lemon juice I keep on hand).

Combine about 1 tablespoon of lemon juice with your milk and set aside. Empty your scone mix into a bowl and add half of the lemon zest. Mix it up so the zest isn't in clumps. Add your blueberries to your scone-zest mix and toss it up so the blueberries are evenly distributed.

Add your milk-lemon juice mix (it should be a little lumpy) to your scone mix and stir it all together. It will be pretty sticky.

Divide the dough into two equal parts and pat them into domes about 7 inches in diameter.

Using a sharp knife, cut the domes into quarters then scrape them off the counter and put them on a greased pan (can you tell my pans are really old and very well loved?).

Bake at 425 degrees for 13-15 minutes. (When they come out of the oven be sure to remove them from the pan immediately so the bottoms don't get any darker!)

As your scones are baking, take your remaining zest and mix it with 2 Tablespoons of the remaining lemon juice and 2 teaspoons of butter.

Microwave the juice-zest-butter for a few seconds (just until the butter is melted--I put mine in my crappy little microwave for 30 seconds). To your warmed juice-zest-butter, add the powdered sugar (for thicker or thinner glaze add another 1/4 cup powder sugar or decrease powder sugar by 1/4 cup, respectively) mix it all up and set it aside.

After the scones come out and you put them onto a cooling rack, let them cool for 10 minutes then glaze them (I HIGHLY recommend you put the baking sheet back under the cooling rack to catch the extra glaze that drips off. It will be MUCH easier to clean up). Serve after 10 more minutes of cooling or store them in an air tight container after they have cooled completely (about an hour).

Yum!

Love from the wet side,
Mrs. Mommystars