Hospitality Is...Homemade Blueberry Lemon Scones

Okay girlies...here is your chance to make and take something really easy and yummy!

Our blueberries are ripening quickly now which is quite shocking due to the lack of something called "sunshine".  :}

HOSPITALITY:

Sometimes hospitality has nothing to do with having people into your home...I know not all of us are up to having people over and that is fine. There are times when I know God puts someone on my heart and I want to do something and I may just have a little bit of time to do something. There are also quite a few times when I would like to take a meal to somebody and the timing is not good.  Scones are something you can easily make up ahead of time and grab from the freezer. You can bake a few scones,  pack some milk or orange juice, and a jar of jam and take it to whomever for a light breakfast or for a pick-me-up during a move. It is also great to have on hand if you have guests who show up without a lot of time on your end to prepare. Just being ready and anticipating the unexpected will put you at ease this Summer and will make your company feel appreciated and planned for. It really is a treat for you to be able to pamper and a treat for the recipients of your good old fashioned genuine spirit of hospitality!

Blueberry Lemon Scones
Lisa Pearson

Ingredients:

2 cups flour

5 TBSP. butter, cut into smaller pieces

¼ cup sugar

2 Tbsp. baking powder

1 tsp. baking soda

½ tsp. sea salt

1 Tbsp. soy flour {or 1 egg yolk}

1 cup full fat Daisy Sour Cream or plain yogurt

½ cup dried blueberries or chocolate chips, currants, dried cranberries or whatever floats your boat!

Zest of 1 small lemon {I use orange zest, too, for differnt flavored scones}

*heavy whipping cream and coarse sugar for tops of scones

Directions:

Whisk together dry ingredients.

Add butter and blend with pastry cutter or with flat beater in stand mixer.

Add wet ingredients together to flour mixture.

Add berries and zest.

Blend until ingredients come together.

Transfer to lightly floured surface.

Pat into a disc about the size of your hand spread out.



Cut into 8 triangles.



Place scones on SILPAT or parchment lined pan.

Brush with heavy cream and sprinkle with coarse sugar.



Bake at 4oo* for 12 to 14 minutes…or until golden.

Top with something very YUMMY!

If you want to make up several batches, you can pre-measure all your dry ingredients at one time and store individual batches in the freezer. This will save a ton of time.

Just mix up dry ingredients and follow directions from that point on when you decide to make the rest.





Blogger is not letting me comment, so I will answer a question on here. The yogurt and sour cream do not HAVE to be full fat, but I just think it tastes better. Reduced or lowfat is fine...fat free is NOT.OK. It truly is NOT. :) Plan on walking before beddie bye time...it is worth it in flavor and texture. :)



Shared with:  comfy in the kitchen