Tuesday, August 2, 2016

Lemon Blueberry Scones..... Farmers Wife Approved

I am dusting the cob webs off my blog... Seriously - it's been far too long and I have missed it. My farmer and I have had a pretty laid back summer. No big plans, just staying busy with friends and family. Neither one of us are big "vacation" people... Remember last summer's vacation to Moline, Il. the John Deere Plant. We both just like to be home. It's hard to get him off the farm much less out of the county, so maybe once every couple of years we will travel. The days of jet setting off to Mexico with my friends every winter are behind me. This year though, we did book a visit to Seaside, Florida (if you remember we went their on our "honeymoon") right after Christmas. It's a little slice of heaven and we are most definitely counting down the days.

Back to summertime.... and this heat.... I officially declared myself ready for fall the other night. I was outside, it was at least 9:15... and it was still SO HOTT. I am now longing for the days my farmer is in the combine, I'm sipping a pumpkin flavored something and watering mums a couple times a week.... Until then....

On to Lemon Blueberry Scones. Some of my very favorite people I have actually met via Social Media the past few years. One of them is Adriane Heins at The Little House on the Dairy. Not only does she live in a neighboring town, I went to Lutheran grade school with her husband, my borther and sister in law bought their puppies from them.... Seriosuly.... All kinds of stars have aligned and I just knew that Adriane and I had to meet. And we did, and it was a morning full of perfectly lovely conversation. Laughs, farm wife talk about late dinner and even later nights, giggles with her sweet little girl Georgia, coffee, more coffee... and Lemon Blueberry Scones. They were so deliciously easy and I have made them a couple of times since for lazy weekend breakfasts.


It's easiest to work with frozen butter.... here it is all cubed up.


Slowly adding wet mixture to dry ingredients.

Secret - Anytime I add juice (limes or lemons) to a recipe I also add the zest. The flavor is outstanding.



Out of the oven and ready to go.

When you are inviting someone over for coffee that owns a Dairy - you most definitely serve out of your cow creamer.
How cute....

Hydrangeas and American flags are my go-to summer d├ęcor. So very simple and easy.




  • 2 cups  all-purpose flour, plus more for hands and work surface
  • 6 Tablespoons granulated sugar
  • 2 and 1/2 teaspoons baking powder
  • ½ teaspoon salt
  • zest of 1 large lemon
  • 1/2 cup unsalted butter, frozen
  • 1/2 cup heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup blueberries
  • Glaze

    • 1 cup confectioners’ sugar, sifted
    • 2-3 Tablespoons fresh lemon juice
    Add more juice and powdered sugar to reach your desired consistency.


    1. Preheat oven to 400°F  Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
    2. In a large bowl, whisk the flour, sugar, baking powder, salt, and lemon zest. Cube the frozen butter and toss into the flour mixture and combine coarse meal. Set aside.
    3. In a small bowl, whisk the cream, egg, and vanilla together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Slowly and gently fold in the blueberries. Try your best to not overwork the dough at any point. Dough will be a little wet. Work the dough into a ball with floured hands as best you can and transfer to a floured surface. Press into a neat 8″ disc and cut into 6-8 equal wedges with a very sharp knife. Place scones at least 2 inches apart on the prepared baking sheet.
    4. Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes. To make the glaze, simply whisk the confectioners' sugar and 2 Tablespoons lemon juice together until smooth. Add another Tablespoon of lemon juice to thin out, if necessary. Drizzle glaze over scones right before serving.
    5. Make ahead tip: Scones are best enjoyed right away, though leftover scones keep well at room temperature for 2 extra days. Scones freeze well, up to 3 months. Thaw overnight in the refrigerator and heat up to your liking before enjoying.
    6. Enjoy with your new friend and her sweet baby girl....

    I hope you all have a great week ahead. We are finally getting a littler bit more rain which we are thankful for. My farmer and I are enjoying our evenings together until Harvest comes.


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