We had a repeat dinner last night and enjoyed some spicy black bean soup (recipe already posted) but it wasn’t very spicy. I’ve misplaced the jalapeno pepper I bought at the grocery store on Saturday and have this strong suspicion it’s at the bottom of one of my grocery bags…in the trunk of my car…in this 40°C weather…growing hair… and legs and a mind of its own.
I did whip up these amazing blueberry-lemon scones for dessert though. I brought them in to the office this morning and they’re mostly gone already, too. Depending on how hot our place is tonight, I may whip up another batch. I still have about 5 or 6 cups of blueberries to use up; if you have any awesome recipes to recommend to use them up, let me know!
Lemon-blueberry scones with a lemon glaze
1 cup flour
1 cup whole wheat flour
¼ cup sugar
2 tsp baking powder
Pinch of salt
6 tbsp cold butter
½ cup milk
¼ cup fresh lemon juice
½ tbsp lemon zest
1 cup blueberries
Preheat the oven to 400F. Line a baking sheet with parchment paper. Set aside.
In a bowl, mix together the dry ingredients. Cut in the butter and using a pastry cutter until the butter is well distributed with no pieces larger than a large pea.
Add the milk, lemon juice and lemon zest, stirring until the dough comes together. You may or may not need an extra splash of milk (I did).
Turn the dough out onto a floured surface and knead gently for 45 seconds. Flatten dough and add blueberries. Knead gently again for 30 seconds to distribute the berries – careful not to crush them like I did!
Divide dough into two balls; flatten until about 3/4” thick. Use a knife and divide the discs into sixths (the recipe I was following called for quarters but I found that to be too big!)
Place scones on baking sheet and bake for 18-22 minutes until the scones are golden brown.
1/2 cup confectionner’s sugar
1 tbsp lemon juice
Whisk glaze ingredients together until smooth, then drizzle over still-warm scones before serving.