A Perfect Little Breakfast.

Ooooh... this hits the spot for me! A warm scone, some sweet and tangy lemon curd, and a hot cup of coffee.


I doubled the recipe so that they last us a little longer. They're great for Dom to take to work and Sam's a fan too :)

This recipe is from Cooking Light. The scones are lighter in calories, but also lighter in texture which I actually prefer. One difference is the substitution of 2 % milk for heavy cream. I usually don't shape them as traditional scones. I just drop them on the baking sheet and bake as is. I like the rustic look it gives them and it also saves a lot of time and effort!

Blueberry Scones- Cooking Light

1/2 cup 2 % milk

1/4 cup sugar

2 tsp lemon zest

1 tsp vanilla extract

1 lg egg

2 cups all-purpose flour (about 9 oz.)

1 T. baking powder

1/2 tsp salt

3 T. chilled butter, cut into small pieces

1 cup fresh or frozen blueberries

1/4 cup finely chopped pecans, toasted (optional)

1 lg egg white, lightly beaten

2 T. sugar

1. Preheat oven to 375 degrees.

2. Combine first 5 ingredients in a medium bowl, stirring with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Gently fold in blueberries and pecans. Add milk mixture, stirring just until moist (dough will be sticky.)

3. Turn the dough out onto a floured surface; pat dough into an 8-inch circle. Cut dough into 10 wedges, and place the dough wedges on a baking sheet coated with cooking spray. Brush egg white over dough wedges; sprinkle with 2 T. sugar. Bake scones at 375 degrees for 18 minutes or until golden. Serve warm.