Usually we make a big batch of scrambled eggs, cook up some sausage or bacon, and make some fancy pancakes (fancy ie blueberry/banana/strawberry/chocolate). My parents always seem to have tins of pancake mix lining the pantry so it's simple but comes out looking pretttttty impressive.
One time we even put bacon IN the pancakes. More on that later.
This past Sunday, I woke up ready to tackle the usual breakfast menu. TT was still snuggling with the cats upstairs so I headed to the kitchen when I realized how much I love scones.
I LOVE scones. I love every type of scone. I've never had a scone I didn't love. Give me a sweet, airy one with whipped cream and raspberry sauce. Or maybe an eggs and chive option when I'm not leaning sweet (when does that ever happen, though?). Honestly, I just love them all. And how can they not be healthy?? They taste like 80% air and 100% delicious.
So back to the story - I was coming down the stairs thinking about how much I love scones when I figured hey, maybe I could sub in scones for pancakes and chalk breakfast up to an immediate win! I opened Pinterest and started browsing recipes and came to this one for Glazed Lemon Blueberry Scones from The Love Nerds. I tweaked it a bit but the foundations of the recipe were perfect!
Bake for 17 minutes? DEF IN! These would be done before my parents rolled out of bed.
1/4 cup sugar
2 cups flour
1 tbsp baking powder
1/2 tsp salt
7 tbsp butter
2 tbsp vanilla extract
1/2 cup whole milk (+4 tablespoons)
juice of 2 lemons or 1/4 cup lemon juice (or a mix of both!)
generous handful of blueberries
1/2 cup powdered sugar
Everything was already in my kitchen. It was like the scone gods were looking down on me, cheering on my morning, urging me to attempt my first #sconehustle.
I secured my paddle attachment to my KitchenAid mixer as instructed and mixed up the flour, sugar, baking powder, and salt. I cut up the butter into small, cold, pieces, sprinkled it on top of the flour mixture, and slowly mixed at medium speed until the butter had broken down a bit and was mostly incorporated into the flour.
** I added a bit more butter than the original recipe calls for to make them more flaky!
Once incorporated, I took the mixing bowl out of the KitchenAid and stirred in the wet ingredients (milk, lemon juice, vanilla, and lemon zest) with a wooden spoon. I finished by stirring the blueberries into the mixture slowly.
I ended up adding about 4 tablespoons more milk to the recipe than originally outlined. The dough was too dry and wouldn't stick together otherwise. While it is definitely a "dry dough," it needs to be moist enough to hold its form so you can cut it into triangles to bake.
I turned the dough out onto a floured cutting board, smooshed it down a bit into a rectangle, and cut it into triangles. I arranged these about 2 inches apart on parchment paper (they definitely expand so give them room!) and brushed them each with some melted butter and sugar.
Popped them in the oven at 400 degrees for about 17 minutes and VOILA - scone heaven! I turned the oven light on but couldn't resist taking a peek to see how they were browning.
While they bake, I mixed together the powdered sugar and 2 tablespoons of lemon juice to form the glaze which I then drizzled all over the scones once they were out of the oven.
My guests (parents and boyfriend) who have to support me no matter what I do could barely hold back their WOWs and OMGs. The scones were light and not too sweet. The lemon drizzle was divine and between the four of us we finished the entire batch in less than one sitting.
I truly couldn't believe how easy they were to make. Thank you, Maggie (aka Love Nerd) for introducing this super simple, amazing recipe. I can't wait to keep making them and tweaking the recipe to get them to be even fluffier, and filled with even more amazing things!
MY LOVE OF SCONES CONTINUES!!!