TRUE STORY: Baking is Magic

Myndi’s Magical Blueberry Lemon Scones. They’re my favorite scone. They’re the only scone, really. ONE SCONE TO RULE THEM ALL AND IN THE DARKNESS MAKE THEM FAT AND HAPPY.


IMG_4607I thought you might like the recipe. Because I mean, look at this. Holy. Freaking. Yum.

(And also because I’m a lazy blogger and recipes are an easy out.)

Couple things: I love using buttermilk in this recipe. It gives it a lovely twang. And sometimes I substitute limes for lemons because I’M WILD LIKE THAT. Also? One cup blueberries? Yeah, maybe go ahead and toss a few more in there. #nosuchthingastoomanyblueberries

Seriously, though. Go make these, brew a fresh pot of coffee, and enjoy!


  • 2 C. Flour
  • 1/4 Sugar (or honey)
  • 1 T. Baking powder
  • 1/2 t. salt
  • 6 T Butter
  • 1/2 C. Milk (I โค using buttermilk, but don’t always have it on hand)
  • 1/4 C. lemon juice (I prefer fresh, but pre-squeezed is fine, too)
  • 2 T. Lemon zest
  • 1 tsp. vanilla
  • 1 C. fresh blueberries (but I always stub my toe here)


Pre-heat that oven. 400 degrees, thank you. Line a baking tray with parchment paper, set it aside.

Toss your dry ingredients into a bowl (I use my stand mixer…which actually lost a screw the last time I used it but still seems to be working fine. I suppose that’s a bunny-trail story for another day…). Mix them with a whisk so everything is incorporated.

Cut the butter into small pieces and put on top of the dry ingredients. Mix on low speeds with your paddle attachment until your dough is loads of little pieces.

Add your wet ingredients (not the blueberries, not yet!) and mix untilย just incorporated. This is a quick-bread, so you don’t want to over do it or your end result will be rock-like. ๐Ÿ™‚

Flour a flat surface and turn your dough out onto it. Fold the blueberries into the dough by hand. Some will squish. That’s okay.

Once the blueberries are in, you can either form the dough into a circle or rectangle (use your hands. A roller will squish it too much). If you choose the circle shape, cut it like a pie into triangles. If you do the rectangle, make triangles by cutting off the end of the dough, and then cutting that portion at an angle (that might be the clumsiest way to describe what I mean). I use a pizza cutter for this task.

Put them on your baking tray a couple inches apart and bake ’em for 17-ish minutes. You want them to be golden brown.

Pull ’em out and glaze those delish heavenly triangles with THIS:


  • 1/2 C Powdered sugar
  • 1 T Tablespoon lemon juice
  • A pinch (or more) of lemon zest
  • (If you used limes for the scones, then use limes here, too)

Then eat! ๐Ÿ™‚

TRUE STORY: Baking is Magic

As always, loads of love,


p.s. You should probably wear this while you’re baking.



4 thoughts on “TRUE STORY: Baking is Magic

  1. Jenny Hansen says:

    Ooooooh, I’ll bet I can make those gluten free. Oh, yes I can.
    *wipes drool*
    *calculates Weight Watchers points*
    *runs to pantry to check for available ingredients*

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