These Lemony Glazed Blueberry Scones make for a tasty grab-and-go breakfast
Well, this summer has flown on by. It’s hard to believe that September is less than a week away, even though Mother Nature has been tipping her hand to let us know that fall is coming — which makes me smile because a crisp fall morning is heaven.
Apparently, I’m on a brunch kick here because this week’s recipe is for Lemony Glazed Blueberry Scones, and it comes from my dear friend Erin Farha Kimmett’s “Hospitality and Joy” cookbook.
Are you a sit-and-savor breakfast kind of person? Very rarely do I take the time for that, so scones are a beautiful way to grab and go and still eat something delicious. And of course, these scones would be even better paired with a hot, tasty latte.
Kimmett’s “Sitey,” which is grandma in Arabic, was Vi Farha. Many of you know Vi because she worked at Henry’s in the women’s fashion department for years and years. My, how I miss Aunt Vi, as everyone called her. I miss Henry’s department store, too. Remember the Henry’s Ridiculous Sales? I guess a trip down memory lane is where we are headed this week.
This is the first scone recipe I’ve ever made without butter. But it’s beautiful and delicious. And most everyone has canola oil in the pantry, so you might not even have to run to the store for ingredients. That’s a huge plus in today’s world of masking up wherever you go.
Should you want a copy of “Hospitality and Joy,” Eighth Day Books carries it. If you happen to not be local, it can be ordered online at www.hospitalityandjoy.com/.
If you missed Sunday’s Arts Section, I just started pre-orders for my first cookbook, “Social — Holidays & Happy Hours,” so I know how important it is to sell books these days.
Happy baking, readers. Oh, and double this recipe. The scones or dough freeze beautifully.
Lemony-Glazed Blueberry Scones
2 cups flour, plus more for shaping
1/3 cup sugar
4 teaspoons baking powder
½ teaspoon salt
1/3 cup canola oil
½ - 2/3 cup milk
1 cup blueberries, fresh or frozen
Glaze:
1 cup powdered sugar
2 tablespoons + 1 teaspoon fresh lemon juice
Preheat the oven to 450 degrees and line a baking sheet with parchment paper.
In a small bowl, add lemon juice to powdered sugar a little at a time until the glaze is a good consistency for drizzling. Cover and set aside.
Measure dry ingredients into a medium mixing bowl and lightly toss. Gently fold in liquids until about half incorporated, then add the blueberries. Mix until just incorporated and then turn dough onto a lightly floured cutting board. Shape dough into a 4 x 10” rectangle. Using a sharp knife, cut into 16 triangles and transfer to baking sheet.
Bake until scones are lightly golden brown and have a little “give” as you press down on the tops, about 12-14 minutes. Remove to a cooling rack; drizzle immediately with glaze.
(For quick and easy clean-up, lay a sheet of baking parchment under your cooling rack before drizzling glaze.)
This story was originally published August 25, 2020 at 10:27 AM.
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