Weekends are awesome. Not only because I sleep in until at least 8:00AM (what do you mean that’s not sleeping in?), but because I get to take pictures in natural light.
I realize that if you’re not a food blogger, that might not sound like a big deal, but it’s kind of a big deal. I would say that 90% of my photos have to happen under fluorescent lights, and all of them have to happen in the kitchen. I work. It’s Montana. In winter. That means that sunset happens at about 4:55PM. I don’t stand a chance of getting daylight photos after work until mid-May, and even then…
Anyways, last Saturday morning I woke up with a hankering for scones. I have an old recipe for cinnamon raisin scones, but I had fresh blueberries in my fridge, so I decided to wing it and make blueberry lemon scones. Not a daring substitution, but it made me feel empowered 🙂
That would be snow, for those of you in warmer climates. You know who your are! But at this point, they were just really beautiful, soft flakes.
Blueberry Lemon Scones
Makes 8 scones
Preheat oven to 425F
2 cups flour
1/4 cup sugar
2 tsp baking powder
1/2 tsp salt
3/4 cup blueberries
1/3 cup reduced fat evaporated milk
1/4 cup melted butter
1 egg plus 1 egg white
1 lemon, zested
2 tbsp lemon juice
Mix dry ingredients, and then add the wet ingredients and the blueberries. Divide dough into 8 equal portions onto a baking stone or cookie sheet with baking spray. Sprinkle with granulated sugar and bake for about 15 minutes.