As the name of my blog indicates, I spend a lot of time thinking about home. Of course, my Heavenly Home is the one that is eternal, so that’s where I need to lay up my treasures, and that’s the one I’m striving for. But in the meantime, I have been given this tiny piece of the here-and-now—this home on the edge of town, this family, this neighborhood—in which to serve Him. And, though this is in the earthly realm, I want the things that happen here to be investments in the Heavenly realm.

Tuesday, April 24, 2012

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?!

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

  1. Combine flour, sugar, baking powder and salt.
  2. 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.
  3. In a separate bowl, mix together eggs and cream with a fork. Stir into flour/butter mixture.
  4. 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.
  5. Separate the pieces and place them on a parchment-lined baking sheet. Bake at 400 degrees for 13-15 minutes.
  6. 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...


  1. Happy birthday, Bekah! And judging from the recipe, what find "candle holders" these must have been!

    Sure hope we'll have a look at the hat cupcakes later :)

  2. Oh, yum! I make orange and cranberry, but never thought of subbing blueberries and lemon!

    Thanks! I may try these today!


  3. Thank you for sharing the recipe. They look delicious.

  4. I am a non Birthday cake girl, too, Cheryl. I usually ask for pie. Your sconces look so delicious, thanks for the recipe.Love the smiles on the girl's faces, so sweet. Enjoy your day. I bet we are both painting today, you on the inside me on the outside. ~smile~ I am just waiting for it to warm up , it was in the 30's last night. brrr!!

  5. Yummy! I made blueberry scones on the weekend, too, but used frozen ones.
    Who needs cake, indeed! Lucky girl. Happy birthday to your daughter.


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