I’ve never really explained to you why I bake. Many times in life, I find myself deep within my thoughts. It’s rough. With anxiety and overthinking things, it’s really tough getting away from the day to day problems I face. And that’s where baking comes into play.
I find enjoyment in other’s loving and eating my baked goods. The smile they get when I show them my cupcakes, the excitement I feel when they take their first bite, it’s all a method of therapy for me. Not to mention, the fact that baking is just following directions, it really does help me calm down.
Today, I made these delicious lemon blueberry scones for my boyfriend’s step-mom’s birthday. They’re light, nicely crispy, and not too dry like a normal scone. Plus, you can’t go wrong with lemons and blueberries! The berries seem to melt into the scone, leaving it moist. The vanilla glaze on top adds just the right sweetness. You probably could make them the night before and let them sit for a bit before cooking the next morning. They’re definitely a yummy treat in the morning with a cup of coffee!
Oh, and seeing my boyfriend’s step-mom’s face when they came out of the oven was pure heaven. The joy baking brings to me makes me want to keep doing it for the rest of my life. Enjoy!
Lemon blueberry scones
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tbsp baking powder
- 1/2 teaspoon salt
- 1 tbsp lemon zest
- 1/2 cup unsalted butter frozen, grated
- 1/2 cup heavy cream
- 1 large egg
- 1 1/2 cup fresh blueberries
- 1 cup confectioner’s sugar
- 4 tbsp heavy cream
- 1 tsp vanilla extract
- Preheat oven to 400 degrees.
- Combine flour, sugar, baking powder, salt, and lemon zest in a medium bowl. Mix together.
- Grate frozen butter into small pieces. Using a fork or your hands, combine butter with dry ingredients until it resembles a crumbly mixture.
- Add in the heavy cream and beaten egg. Mix until a hard dough forms.
- Fold in the blueberries with a spatula or by hand, being careful not to break them.
- On a floured surface, mold dough into an 8-inch circle. Cut into 8 triangles. Place on a cookie sheet, leaving each triangle about an inch apart. Place in the refrigerator for 10 minutes to chill.
- Brush with heavy cream and dust with sugar.
- Cook for 20 to 25 minutes or until golden brown and slightly crispy.
- Once cooked, let cool on a wire rack.
- Combine confectioner’s sugar, heavy cream, and vanilla in a bowl to make a running glaze.
- Glaze scones when warm by drizzling it on top of them. Enjoy!