Food styling and photography: Nicole Miller Professional Creative LLC
Lazy Morning Scones
2 c. flour (I like to use a mix of 1 ¼ c. white whole wheat flour and ¾ c. all purpose flour)
2 tsp baking powder
¼ tsp baking soda
¼ tsp salt
2 Tbs granulated sugar
2/3 c. buttermilk
3 1/3 Tbs canola oil
¾ c. frozen blueberries (no need to thaw) or mix-ins of your choice
1/2 - 1 Tbs. lemon zest
Additional sugar for sprinkling, optional
1 c powdered sugar
2-4 Tbs lemon juice, or other liquid (milk or coffee would be great options)
1/2 Tbs vanilla extract
Pinch of salt
Preheat oven to 450° F.
Whisk together dry ingredients in a medium sized bowl.
In a separate bowl, mix together buttermilk and oil. Pour into the dry mix and combine until just blended.
Fold in blueberries and lemon zest, or other desired mix ins. Do not overmix.
I use my largest cookie scoop and make about 6 large scones. Place the scones on a parchment lined cookie sheet. I like to leave them mounded – you can flatten them a bit if you like, but you may need to reduce the baking time. Sprinkle tops with a little extra sugar for a nice crackly texture.
Bake 15 - 18 minutes if making large scones. Watch them closely so they don't get too dark.
While the scones bake, whip up your quick glaze by just combining all 4 ingredients, whisking until smooth. Start with 2 Tbs of the liquid and if the glaze is too thick, add more liquid. If too thin, add more powdered sugar.
I drizzle a little glaze on the scones right out of the oven to let it soak in a bit. And then a little more after they have cooled slightly. These are great served warm or at room temperature. Best enjoyed the day they are made.