There is nothing better than starting your morning with a delicious breakfast...and my idea of a delicious, hearty breakfast is eating an icing topped lemon blueberry scone. Really, whoever it was that first thought that breakfast should incorporate lots and lots of sugar (seriously, every good epic breakfast has sugar in the form of: syrup, whipped cream, or icing...) is exactly my kind of morning person. So, here it is: the perfect summer morning breakfast to go, a lemon blueberry scone topped with lemon icing! 
Here's where the original recipe originates from: my trusty healthy college cookbook! Of course, I had to "de-healthify" this recipe by adding icing... but it was totally worth the extra calories. 
{ i n g r e d i e n t s }
1 cup flour 1 egg
3 tbsp sugar 3 tbsp skim milk
1 1/2 tsp baking powder 1/2 cup blueberries
1/2 tsp salt
1 tsp lemon zest
1. Preheat the oven to 400 degrees. Coat a baking sheet with cooking spray
2. Combing the dry ingredients in a mixing bowl. Add the butter and blend with a fork until the mixture
forms rough crumbs (pictured below)
3. Beat together the milk & egg in a separate bowl (pictured below). Add the liquid mix to the dry mix
and mix thoroughly. Gently fold in the blueberries and stir well until the dough comes cleanly off the
sides of the bowl.
4. Flour a large, flat work surface. Knead the dough until it sticks together well.
5. Form the dough into 6 balls, or cut into triangular pieces that are approximately 1/2 inch thick.
6. Bake for 12 minutes or until lightly browned on top. Cool then drizzle icing on top!
{ l e m o n . i c i n g }
1/2 cup butter
2 tbsp lemon juice
1/2 tsp vanilla extract
3 cups icing sugar
Beat all the ingredients thoroughly together and drizzle over scones!
& enjoy! I think I'll go polish off another one now...yum. p.s. clara ♥
0 comments:
Post a Comment