Blueberry Lemon Scones

Makes: about 12 scones

  • 2 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • pinch of salt
  • 2/3 cup butter, cold & cut into 1 inch cubes
  • 1/2 cup sour cream
  • 1/2 cup heavy whipping cream
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest
  • 1 cup frozen blueberries
    • Tip: don’t freeze blueberries wet- if you wash them before freezing, make sure they’re totatlly dry before freezing or else you’ll have a bluberry brick.
  • 2 tbsp of melted butter
  • coarse sugar to sprinkle on top
  • icing if desired

Preheat oven to 400 degrees & put baking rack in center of oven.
Line 2 baking sheets with parchment paper & set aside.

  • In a large bowl mix dry ingredients until well combined.
  • Add cubes of butter & using your fingers or a pastry cutter gently work the butter into the dry ingredients.
    • You want there to be pea-sized pieces of butter remaining
  • In a seperate bowl add the sour cream, heavy cream, egg, vanilla, & lemon zest. Whisk until smooth.
  • Drizzle wet ingredients over dry ingredients. Use a rubber spatula to gently fold the wet ingredients into the dry.
  • When the dough is combined dump it out onto a lightly floured surface.
  • Sprinkle 1/4 cup blueberries over the dough and gently fold the dough over itself. Repeat this process 3 more times until all the blueberries are evenly incorporated in the dough.
  • Form the dough into a circle that is 1 inch thick.
  • Cut the dough into about 12 equal slices & place them onto your prepared cookie sheets.
  • Using a pastry brush, brush the tops of the scones with the melted butter & sprinkle the coarse sugar over top.
  • Bake 18-23 minutes or until golden brown; you want the top of the scones to “spring back” when you touch them.
  • Allow to cool for 5 minutes & then add icing if desire.

Serve and Enjoy!

Blueberry Crisp

Does anyone else have moments where they just don’t know what to have for dinner and end up just having waffles and ice cream? I swear I’ve only met one other family that does this but sometimes it’s the best option we can come up with when everyone’s had a long and rough day and doesn’t want to cook.

That night was tonight but we didn’t want waffles (who wouldn’t want ice cream?) so I decided to make blueberry crisp instead. My old elementary school has a fundraiser each year in which they sell 10 pound boxes of blueberries for a pretty fair price. Every year my mom orders two boxes so this year I decided to use up some of them right away (I’m not a huge blueberry fan).

This is a pretty quick and easy recipe and it has the perfect amount of sweetness.

Here’s what you’ll need:

For the blueberries:

  • 6 cups of blueberries (We freeze our blueberries so they won’t go bad as quickly so the ones I used for my cobbler were still frozen but they don’t have to be)
  • 1 tablespoon of flour (you’ll need to use 2 tablespoons if they’re frozen)
  • 1 tablespoon brown sugar

Put your blueberries in a large bowl and coat them with the flour and brown sugar. Set aside.

For the cobbler:

  • 2 cups of oats
  • 1 cup of pecans (I used chopped)
  • 1 cup flour
  • 1 cup brown sugar
  • 1 tablespoon cinnamon sugar
  • 1 1/2 – 2 sticks of butter
  1. Preheat oven to 375°
  2. Pour blueberries into 8×8 greased pan
  3. Put oats and pecans in food processor until chopped finely
  4. Put the oat-pecan mixture in mixer and add in the flour, brown sugar, cinnamon sugar, and butter.
  5. Mix until it’s clumpy (the amount of “clumpiness” is up to you, some people prefer it to be very fine while others prefer is to be more chunky.
  6. Sprinkle mixture over the blueberries and you’re ready to bake!
  7. Bake for 40-45 minutes.