Blueberry Lemon Scones
Yesterday morning was so chilly that I had to turn the oven on and bake something for breakfast. These warmed me up as I sat on my sunny back porch with my husband and ate them, before we both went to work. It was a perfect moment. Simple pleasures, like piping hot blueberry and lemon flavors exploding in your mouth, while talking to my awesomely talented and hilarious husband, make even regular work days really fun. I’m a lucky girl.
These scones are easy and quick to make. This only took about 25 minutes from start to finish.
Heat oven to 400
In a mixing bowl sift 1 1/2 cups whole wheat flour with 1/2 cup all purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, 1.2 tsp salt, and 1 tblsp sugar.
Cut 1/4 cup of butter and 2 tblsp coconut oil into the flour, working it with your hands to form pea sized bits.
In a separate bowl mix 1/2 cup milk, the zest and juice of 1 lemon, 1/2 cup plain yogurt, and 1 small egg. Mix the wet ingredients into the dry, along with 3/4 cup fresh or frozen blueberries. Mix only until combined, over mixing makes tough scones.
Butter a cookie sheet and place the scones on it, I formed mine into 1/2 cup sized domes, but you could do it as one giant pancake and cut those into wedges. The mixture is very sticky at this point, so a large spoon and a spatula might be the easiest way to do this.
Sprinkle the top of each scone with some sugar and Bake for 15-18 minutes until cooked through. Serve with butter and tea.