A few days ago, Melanie and I had the privilege of spending the day with Julie and Stephanie. We had such a nice time letting Julie rest and fighting over who would hold the baby. And like you might have noticed, I never arrive there empty handed. I like to bring fresh home-baked healthy goodies for my little sister and her family. This time it was Healthy Lemom Blueberry Scones.
Healthy Lemon-Blueberry Scones Recipe
(http://gimmesomeoven.com/healthy-glazed-lemon-blueberry-scones/)
Ingredients:
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 Tbsp. sugar (optional)
• 1 Tbsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 1 Tbsp. lemon zest
• 1/4 cup butter, chilled and cut into pieces
• 1/4 cup olive or canola oil
• 3/4 cup milk or buttermilk
• 1 cup fresh or frozen berries (don’t thaw them)
• 2 Tbsp. lemon juice
• 1 cup powdered sugar
Method:
Preheat oven to 400°F. Spray a baking sheet with nonstick spray.
Put the flours, sugar, baking powder, baking soda, salt and lemon zest in the bowl of a food processor or into a medium mixing bowl and pulse or stir until well blended. Add the butter and oil and pulse or stir with a wire whisk or fork until crumbly. If you’re using a food processor, transfer the mixture to a medium bowl.
Add the milk and berries and stir gently just until the dough is combined.
Pat the dough into a circle that is about 1” thick and 8”-9” in diameter on the cookie sheet. (If they are sweet and you want a brown, crunchy top, brush them with a little milk and sprinkle with sugar.) Cut the circle into 8 wedges with a knife or pastry cutter and separate them on the sheet so that they are at least an inch apart.
Bake for about 20 minutes, until golden. Remove from oven.
If you would like to add glaze, stir together lemon juice and powdered sugar in a small bowl until well-blended. (Feel free to add more/less powdered sugar to make the glaze your desired consistency.) Brush or drizzle glaze on top of cooled scones (or if you’re impatient like me, brush while they’re warm), and serve.
If you end up opting to pass on the glaze, feel free to add in an extra teaspoon or two of lemon peel to the scones to give them an extra kick of lemon. You could also sprinkle a bit of raw (turbinado) sugar on top of the scones before baking to give them a little extra flavor if you’re going glaze-less. :)
I did not add the glaze, who needs the extra sugar, right? My scones are always mishaped and uneven, but let me tell you.... they tasted really good and lemony and blueberry-y. Nice made up words, eh?
The start of our day.... mother and child love!
Melanie read her first book to little Stephanie, an epic milestone!
She never wakes up, even when she is a 'nudy', she loves her rest- well when we come over, according to her mommy, she likes to fuss and fight at nigth!
Julie and her little bundle of love.
I made us some 'Croque Monsieurs', grilled cheese with ham tucked inside.
Nap time for the girls.
Now, it was my turn holding my niece.
Our first walk with Stephanie, a gorgeous day in March, it was real hot too.
We weren't sure how to dress Stephanie, so we just got her all dressed up... she was too hot I am sure.
There's 'new mom' Julie on her first visit to the park. One of many I'm sure.
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