Confession – we sucked at our yearly cleanse this year. We started strong; then we crumbled. It started with a little glass of wine, then meat, then baking! We became addicted to these cranberry scones. That is the problem with keeping packets of frozen cranberries in the freezer; it is kind of like the devil lurking over your shoulder.
Then I spied fresh blueberries at the market. Reasonably priced even. I bought a few packets. We juiced them. We kept them in bowls around the house. They were like nature’s candy.
Then I took a walk through our new little compound and spied not one, but seven neglected Meyer lemon trees. I came home, grabbed a shopping bag and journeyed back to those neglected trees. I came home with so many lemons, that I was not sure what to do (first).
Then Maggie sent us a care package. Hmmm …. Lemon Sugar! There was only one thing that popped into my mind; scones. So there you have it, our cleanse flew out the door just as quickly as that Lemon sugar flew in. I started baking, not one, but batches of scones.
Blueberries, Meyer lemons and sugar are like the perfect ménage à trois. Blueberries create little pools of jammy fruit when baked. The sweet, sugary dough cradles each burst of fruit, pefectly. Meyer lemons add a heavenly scent to the baking sugar. Flaky but not dry. Moist but not soggy. Perfect!
What are you waiting for? You know you want a little spring time in your kitchen, and this is the perfect recipe.
*notes: I have not used frozen fruit; but, if I did I would drain them in a colander, very well, before mixing with the flour