Birthday Scones

On Bekah's 11th birthday, there was no cake.  She was going to have a party on Sunday with her extended family, and special "hat" cupcakes were planned for that.  But we wanted to sing "Happy Birthday" at our just-the-four-of-us celebration, and we needed something to put candles in, so we made the birthday girl's non-cake request...Blueberry Lemon Scones. 

Who needs cake?!

Ingredients: 2 cups all-purpose flour 1/4 cup sugar 1 tablespoon baking powder ½ teaspoon salt 12 tablespoons cold butter 2 eggs, lightly beaten ½ cup cold heavy cream 1 cup dried blueberries ½ cup confectioner’s sugar lemon zest 4 teaspoons freshly squeezed lemon juice Directions: Combine flour, sugar, baking powder and salt. Cut the cold butter into ½ -inch pieces. Add the butter to the dry ingredients; cut in until mixture is the size of small peas. In a separate bowl, mix together eggs and cream with a fork. Stir into flour/butter mixture. Turn the dough out onto a generously floured surface. Divide into two mounds. Add some flour to the top of the mounds of dough, then pat them into a round disk about 4 or 5 inches in diameter. Cut each disk into 6 wedge-shaped pieces. Separate the pieces and place them on a parchment-lined baking sheet. Bake at 400 degrees for 13-15 minutes. To make the glaze, stir together lemon juice, zest and confectioner’s sugar. Drizzle onto warm scones.

I have also used this recipe to make Cranberry Orange Scones.  (I substitute dried cranberries for the dried blueberries, and used orange juice and zest instead of lemon.)  Then I received my May issue of Everyday Food this week, and there were some more scone ideas.  We think that maybe we'll try Coconut Chocolate Chip Scones next. 

Or maybe we shouldn't...