Sunday, September 12, 2010
Lemon Scones with Berries
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.
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