Lemon Scones with Berries

Sunday mornings call for sleeping in.

Sunday mornings call for something wonderful and out of the ordinary for breakfast.

And yet Sunday mornings are usually when I get up earlier than everyone else to flip a pile of pancakes.

Afterward I rush to get my kids' hair brushed (washing maple syrup out at the same time),  throw on a hat since I was too busy cooking to get a shower, choke down mega bites of pancake while I put my shoes on since I never acually got to sit down at the table, and rush off to church with syrup on my dress and a mild case of body odor.

NO MORE!

From now on I will not desecrate the Sabbath with heartburn. I refuse to sit in my pew smelling pewie.

These sunny Lemon Scones are no Jesus. Still, they have saved me!

This morning I woke up late. While my husband was in the shower, I mixed the batter, plopped spoonfuls on a baking sheet and threw them in the oven. Off to take a shower. When I was all cleaned up, I went back downstairs to pull the scones out. I topped them with a dollop of peanut butter and Minted Honey Marionberry Compote leftover from Saturday night's dessert, and sang the Hallelujah Chorus all the way out the door.

*Note: Don't dress your kids until after they finish their Marionberries. Better yet, cut a hole in the top and sides of a garbage bag and slide it over their outfit to completely stain proof their finery. Just watch out for the sleeves.

Lemon Scones

Ingredients
1 cup whole wheat flour
1 cup unbleached all purpose flour
1/4 cup sugar plus more for sprinkling
1 tbsp baking powder
1 lemon, zest and juice
1/2 cup nonfat milk
1/4 cup canola oil
1 egg, slightly beaten
1tsp vanilla

Directions

Preheat oven to 400 degrees. Mix all dry ingredients in a large bowl. Create a well in the middle and add milk, oil, egg, and vanilla.

*Tip: to save an extra bowl, beat the egg in your measuring cup.

Stir a few times then add lemon zest and juice. Mix ingredients well. Drop by the heaping spoonful (about 1/3 cup batter each) onto a baking sheet. Sprinkle with granulated sugar (approximately 1/4 to 1/2 tsp each) and bake for 15 to 18 minutes or until edges begin to turn golden brown.

Makes 8

Top with Minted Honey Marionberry Compote and Peanut Butter. Equally good plain or with a bit 'o butter and marmalade.