Tasty Tuesday: Blueberries!

Blueberries! Bluebees! Boobees! Those are the names they are called by the little ones running around here. They love their blueberries! It's blueberry season here in South Mississippi. We spent Sunday evening at my grandparents picking blueberries to hearts content. Allyson ate more than she picked!

In honor of all the blueberries here is my tried and true Lemon Blueberry Scone recipe.

Lemon Blueberry Scones

2 1/2 c. flour (you could use 50/50 whole wheat and white if you want)
1/2 c. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 T. butter
3/4 c. half and half
zest of one lemon
1/2 c. blueberries (frozen works best)

In a bowl combine all the dry ingredients; cut in butter until it makes crumbs (like when you make a biscuit). Add half and half, lemon and blueberries.  Mix gently! Put contents on a floured surface and knead lightly until dough comes together. It will be flaky. Pat out until about an inch or so thick. Cut into triangles like a pizza. Bake for 15 minutes or until slightly browned at 375 degrees. These freeze really well too. Freeze on cooking sheet before storing in a freezer bag.

Icing:

1 T. lemon juice

1/2 c. powdered sugar

2 tsp. water (DO NOT USE MILK or you will have buttermilk!)

Mix the water in 1 teaspoon at a time until desired consistency is reached. Spread on scones while still warm.