Hangover Blueberry lemon scones. 

During the holiday’s my best friends and I had our traditional dinner and slumber party. After wine, vodka and tonics and a minted white russians- not wanting to make breakfast for the next morning is completely understandable. I took this recipe thinking I was going to make it as a cranberry lemon scone but since it was the 27th of dec- cranberries where no where to be found. So I used blueberries instead. Here is a link to the original recipe: Bam!

Ingredients

• 1-⅔ cups all-purpose flour
• 1-⅓ cups rolled oats
• ⅓ cup granulated sugar
• ½ tsp baking powder
• ½ tsp salt
• Zest of 1 lemon
• ⅔ cup unsalted butter
• 1 tsp freshly squeezed lemon juice
• ½ cup skim milk
• 1 egg
• ¾ cup blueberries, fresh or frozen
• 1 egg, beaten
• Raw sugar for garnish

Directions

1 Preheat the oven to 400°F. Whisk together the flour, rolled oats, sugar, baking powder, salt and lemon zest. Cut the butter into small pieces and work it into the flour mixture until it resembles coarse meal.

2 In a medium bowl, mix together the lemon juice and skim milk to create buttermilk. Let sit for 5 minutes and then whisk in the egg.

3 Pour the buttermilk mixture into the flour mixture and, using a spatula, fold everything together until the flour is moistened (batter will be chunky). Add in the blueberries and fold through.

4 Pat out the dough to about ½” thick and cut into rounds using a cookie cutter or knife.

5 Place the scones on a non-stick baking sheet and brush with the beaten egg. Sprinkle the tops with raw sugar. Bake for about 18 minutes, or until golden brown.

Prep time: 10 minutes.

Makes 14 scones.

Blueberry Lemon Yogurt Loaf

Last tuesday my tiny little niece, Emma, was born, In celebration I made this blueberry lemon loaf. Although this was my first time making a loaf with yogurt, I have to say it was pretty easy. Even though I took it out of the pan a teeny bit too early and it was a teeny bit too warm so the loaf seemed to ‘fall’ a bit. It may not look the prettiest, I thought it was a prefect little treat for my brother and his growing family.

Original recipe found here: Bam!

For the Loaf:

• 1 1/2 cups + 1 tablespoon all-purpose flour, divided
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 cup plain whole-milk yogurt
• 1 cup sugar
• 3 large eggs
• 2 teaspoons grated lemon zest (approximately 2 lemons)
• 1/2 teaspoon pure vanilla extract
• 1/2 cup vegetable oil
• 1 1/2 cups blueberries, fresh or frozen, thawed and rinsed

For the Lemon Syrup:

• 1/3 cup freshly squeezed lemon juice
• 1/3 cup sugar

For the Lemon Glaze:

• 1 cups confectioners’ sugar, sifted
• 2 to 3 tablespoons fresh lemon juice

Directions:

1. Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pans; dust with flour, tapping out excess.
2. In a medium bowl, sift together flour, baking powder and salt; set aside.
3. In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.
4. Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 10 minutes before removing loaf to a wire rack on top of a baking sheet.
5. While the loaf is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside.
6. Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely.
7. To make the lemon glaze, in a small bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of the lemon juice. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too stiff. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.