Annie's Eats so far - bacon cheddar (our favorite), strawberry, chocolate chip, you name it.
During my last trip to Kroger I bought blueberries for the boys, as I've never really liked them. They were on the verge of going bad so I decided to create a new scone. You see lemon and blueberry combinations just about everywhere nowadays and since I had both, I decided to try it out! These came out incredibly light with just the right amount of lemon flavor, and even I enjoyed them.
Lemon Blueberry Scones
Yield: 9-10 scones
1 cup all-purpose flour
1 cup whole wheat flour
2 tsp. baking powder
¼ cup sugar
6 tbsp. cold butter, cut into pieces
1 ½ cup fresh blueberries
2 tsp. lemon zest
1 tsp. lemon extract
1 cup milk
Preheat oven to 375 degrees Fahrenheit, and line a baking sheet with parchment paper.
In a large mixing bowl, toss the blueberries and lemon zest. In a food processor, combine the first five ingredients and pulse to incorporate. Add in the butter and pulse until butter is no larger than a pea. Pour flour mixture over the berries and toss lightly to coat the berries, making sure you don’t burst them. Make a well in the center and add in the milk and lemon extract, then gently fold with a spatula, making sure you do not crush the blueberries. Once all of the flour is absorbed, drop rounded ice-cream scoops of dough onto the parchment paper 2” apart. Depending on the size of your scoop you will get 9-10 rounds.
Bake at 375 degrees Fahrenheit for 20 minutes. Cool in pan and then transfer to a wire rack. Best served warm.