Recipes: Breakfast

Ingredients:

• 1 c. fresh blueberries 
• 2 lemons, plus the zest from each lemon
• 2 1/2 c. flour 
• 1 T. baking powder
• 1/2 tsp. salt 
• 1 stick cold butter, cut into cubes 
• 1 c. milk 
• 3/4 c. granulated sugar 

Egg Wash

• 1 egg, beaten
• 2 tsp. milk 

Directions:

• Preheat oven to 400 degrees.
• In a large bowl, mix flour, baking powder, salt and sugar. Then cut in cold cubed butter with a fork or pastry cutter until combined. 
• In a small bowl, mix together milk and 2 tablespoon fresh-squeezed lemon juice (approximately one lemon) and let stand for 5 minutes.
• After 5 minutes, add milk mixture to flour mixture and stir until combined. 
• Add fresh Oregon blueberries and zest from one lemon and stir again until combined.
• Gently press the dough into a 9-inch circle. Cut into 8 wedges then place wedges on a parchment-lined baking sheet. 
• Whisk the egg and 2 teaspoons of milk together and brush over scones.
• Place in the oven and bake 20 minutes or until golden brown.
• When removed from the oven, allow the scones to cool then drizzle with sweet lemon glaze. Enjoy! 

Blueberry sauce:

• 1/4 c. freshly squeezed lemon juice (approximately 1-2 lemons)
• Zest from 1 lemon 
• 1 c. powdered sugar

Directions:

Mix until well combined and no powdered sugar lumps remain.