Meyer Lemon Blueberry Scones

Whenever I eat a scone, I always think I should be drinking tea, and having a tea party. The last time that I made scones, was for Prince William and the Duchess of Cambridge, Kate Middleton's wedding. almost two years ago. How time flies?  Obviously, Scones aren't my go baked product to make, like muffins. However, it's about time that I made scones again, right?

Meyer Lemons are in season now, and I still have a few to use, so I made the Meyer Lemon Dried Blueberry Scones over the weekend. The scones were so good with a lemony, blueberry flavor. The scones are dry on the top, but moist inside with a cake like texture. I gave them an egg wash, before they went in the oven for a nice brown color.  My Meyer lemons were on the small size, and I only used the zest and juice of one, and probably should have used two Meyer Lemons instead.  I still have another Meyer Lemon recipe that I want to make that needs two Meyer Lemons, (that's a tease.)  Scones are good with coffee, too, and you can even eat them in your PJ's, if you want.

Bailey the Wonder dog turned eight years old on Wednesday, the 16th!  Happy Birthday Bailey!  I always make her favorite Peanut Butter Banana Cake.  Last year she got Pupcakes, and this year she got a huge snowflake. This cake has peanut butter, banana, grated carrots,  applesauce, one egg and flour.  Of. course Bailey loves the cake, and gobbled it down. What kind of cake will Bailey get next year ? Do you make birthday treats for your Pup?

 Meyer Lemon Blueberry Scones Adapted from Mary Beth Manfredini

Preheat oven to 400 degrees  Make about 8 medium size scones. 
Ingredients: 
1 ½ cups flour

1/3 cup sugar

1 tsp baking powder
½ tsp baking soda
2/3 cup buttermilk, or sour milk
Juice and zest of one medium or 2 small Meyer Lemons or regular lemons
1/3 cup melted butter
2/3 cup blueberries, dried, fresh or frozen
1 egg. beaten, plus 1 milk for egg wash

Directions:

Mix all ingredients together with a fork, until sticky.  Drop by tablespoon on a greased cookie sheet and bake for about 8 minutes, or until lightly brown.
Or, for wedges, with lightly floured hands, put the dough in an 8” circle in the center of a sprayed baking sheet pan. Score deeply with knife into 8 wedges.  Bake 18-20 minutes. 
Egg Wash: 
Combine beaten egg and milk or water. Brush tops and sides of scones before baking.

l linked up my recipe to Brandie@The Country Cook's Weekend Potluck #50
 Stop by and say Hi to Brandie!