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.

Chocolate Chip Scones

The original recipe (located here: Bam) actually called for heavy cream. I only had heavy whipping cream so I thought, what the hell! and threw my apron to the wind.

Luckily, they turned out  moist and delightful that I’m pretty sure from now on I’ll use the whipping cream instead. 

• FOR THE SCONES:
• 1-½ cup Plus 2 Tablespoons Flour
• ¼ cups Sugar
• 2 teaspoons Baking Powder
• 1 pinch Salt
• 1 cup Semisweet Chocolate Chips (I did a mix of mini and normal chips)
• 1 Tablespoon Unsalted Butter, melted
• 1 cup Heavy whipping Cream
• FOR THE TOPPING:
• 2 Tablespoons Unsalted Butter, melted
• Sugar For Sprinkling

Preheat oven to 350ºF. Line a baking sheet with parchment paper.

In a medium bowl, combine flour, sugar, baking powder, and salt. Whisk to combine. Pour in chocolate chips and toss to blend. Create a small well in the center of the bowl. Pour in butter and heavy whipping cream cream.  Stir until just combined OR Stir until its becomes annoying and mix with your hands

Using a large dough scoop (or two spoons), drop scones on baking sheet in mounds (should create 10 depending on size I like mine big so I made 8). For the topping, brush with melted butter and sprinkle tops with sugar. Bake for 15-18 minutes (until tops are lightly brown), rotating pan halfway through. Let cool completely on a wire rack. Serve and enjoy.