It's hard to believe that I've only been doing this for 10 days, because it feels like a whole lot longer! I hate to admit it, but I'm actually looking forward to a break from the kitchen. I'm starting to lose my sanity ever so slowly. At this point, however, I'm not so much concerned about my sanity, so much as my waist line. I'm literally forcing baked goods upon friends and neighbors, begging them to take things off my hands before I fall into a sugar induced coma, or worse, the next jean size.
But in the meantime, during a couple more days of insanity and chaos, we've got three more sugar filled treats to enjoy. This one being meyer lemon and wild blueberry scones. I've always been a sucker for scones. They sound so sophisticated, especially when eaten with clotted cream. But I actually chose to eat these particular scones with lemon curd. Sadly, it wasn't homemade, but this stuff is so divine, you would never know it came from a jar. It's Stonewall Kitchen Lemon Curd. mmmmmm. Soo good.
Meyer Lemon and Wild Blueberry Scones
Recipe courtesy of Epicurious.com
3 cups self-rising flour
1/2 cup plus 1 1/2 tablespoons sugar
3/4 cup (11/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1 1/2 cups dried wild blueberries (about 10 ounces)
1 cup plus 1 tablespoon buttermilk
1 1/2 tablespoons finely grated Meyer lemon peel or regular lemon peel
1. Position rack in top third of oven and preheat to 425°F. Line large baking sheet with parchment paper.
2. Whisk self-rising flour and 1/2 cup sugar in large bowl. Using fingertips, rub in chilled butter until pieces are size of small peas. Add dried wild blueberries and toss to coat. Mix 1 cup buttermilk and finely grated lemon peel in glass measuring cup. Pour buttermilk mixture into dry ingredients and stir until dough begins to form (some of flour will not be incorporated).
3. Transfer dough to lightly floured work surface and gather together. Knead dough briefly, about 5 turns. Divide dough in half. Form each dough half into ball and flatten into 1-inch-thick disk. Cut each disk into 6 wedges.
4. Transfer scones to prepared baking sheet, spacing 1 inch apart. Brush tops with remaining 1 tablespoon buttermilk and sprinkle with remaining 1 1/2 tablespoons sugar. Bake until scones are golden brown on top and toothpick inserted into center comes out clean, about 25 minutes.
Makes 12 scones