Sunday, September 12, 2010

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.


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

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

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.


  1. Mmm those look so tasty. I can't wait to try the recipe, thanks! :)

  2. They look yummy, Lindsey! I love scones; I'll try these!

  3. Wow those look delicious!

  4. Wow these look great, besides I am always up for an hallelujah chorus!

  5. I love scones and these look very good :).