LEMON BLUEBERRY OAT SCONES WITH CINNAMON AND ALLSPICE.

It all started with a 67 mile an hour wind.  It howled around the corners of the cottage and pushed against the front causing a little sway and roll as Izzy and I huddled to stay warm.  Then came the snow.  The world was only visible to the deck railing.   White-out was the word for the day.  Now we have the cold.  It has been 15 below zero F. wind chill.  When I was out shoveling, the snow, the steps of the deck, my footsteps, the scrap of the shovel or broom all made a creaking, crunching sound.  You know when you heard that creak and crunch that it is really cold. 

The wind, the cold, the snow.

 

 



Since I don't have to go anywhere, I decided it was a good time to be snowed-in.  I could get out, but there are many multiple car accidents out on the highways and plenty of slip-offs.  It is too cold for the salt to do any good on the icy roads.


VEGETABLE BEEF SOUP WITH CABBAGE AND LEEKS
http://michigancottagecook.blogspot.com/2013/01/vegetable-beef-soup-with-leeks-and.html

It is always fun to make soup when it is cold but I already have a big pot of vegetable beef soup with leeks and cabbage so I decided to bake.  I can let the oven help the furnace keep the cottage warm.


I had a lemon in the refrigerator I needed to use.  I had some blueberries in the freezer not packaged as well as they should be.  As I was trying to figure out a recipe, I decided to use four of my favorite recipes to develop a  Lemon Blueberry Scones recipe.  From Nelda's New England Pie, I took the idea of allspice with blueberries.  My late Uncle Pat's favorite cookie gave me the idea to combine lemon and cinnamon.  Nelda's Irish Scones, which her Irish neighbor said scored a 15 on a scale of 1 to 10, became my base recipe.  In my cherry pie, I like to add some dried cherries to intensify the cherry flavor so I used frozen and dried blueberries in my scones. 


FAMOUS CHILLED BLUEBERRY PIE
http://michigancottagecook.blogspot.com/2010/07/neldas-new-england-blueberry-pie-this.html

UNCLE PAT'S FAVORITE CURRANT COOKIES
http://michigancottagecook.blogspot.com/2010/12/uncle-pats-favorite-currant-cookies.html


NELDA'S IRISH FRUIT OAT SCONES
http://michigancottagecook.blogspot.com/2011/03/neldas-irish-fruit-oat-scones.html


FARMER'S MARKET CHERRY PIE
http://michigancottagecook.blogspot.com/2010/05/even-very-shy-person-like-i-am-can-meet.html

LEMON BLUEBERRY OAT SCONES WITH CINNAMON AND ALLSPICE

 

 

1 ½ c flour

1 ¼ c quick old-fashioned oats, uncooked

¼ c sugar

1 T baking powder

¼ t salt

2 t grated lemon rind

1/3 c butter

1 c fresh or frozen blueberries

1/3 c dried blueberries

½ c milk

1 egg, lightly beaten

TOPPING

2 t sugar

1/4 t cinnamon

Dash ground allspice

 

 

Ingredients:  Flour, quick old-fashioned oats, sugar, baking powder, salt, butter, milk, egg, lemon, cinnamon, allspice, and blueberries.

 The egg that I forgot to put in the ingredient picture.

In a bowl, combine flour, oats, sugar, baking powder, salt, and lemon rind.  Cut in butter until mixture resembles coarse crumbs; stir in fruit.  Add milk and egg, mixing until dry ingredients are moistened.  Shape to form a ball.  Turn out onto lightly floured surface; knead gently 6 times.  On lightly greased cookie sheet (I use a sheet of parchment paper on the cookie sheet), pat out dough to an 8-inch circle.  With sharp knife, score 12 wedges.  Combine sugar, cinnamon, and allspice.  Sprinkle over the top of the dough.  Bake in preheated 375° oven for 30 minutes or until golden brown.  Break apart and serve warm.  I find that these scones are just as good cold as warm.  They are even good the next day if they are kept in an closed container. 

 

 

Grate the lemon rind.

Put all the dry ingredients and the lemon rind in a bowl.  Mix well.

 

 

 



In a small bowl, put the topping ingredients and mix well.

 

 

 



Line a cookie sheet with parchment paper.

 

 

 

 



Put the butter in the dry ingredients.

 

 

 

 



Cut the butter into the dry ingredients using a pastry blender, two knives, or your hands.

 

 

 

 



Beat the egg into the milk.

 

 

 

 



Add dried blueberries to mixture.

 

 

 



Add fresh or frozen berries to the dried berries.

Gently mix the berries into the flour/butter mixture.

 

 

 



Add the milk/egg mixture to the flour/butter mixture and gently mix together. 

 



Form the dough into a ball.

 

 

 

 



Pat the ball into an 8-inch circle.

 



With a knife, score the circle into 8 parts.  Sprinkle on the topping mixture.

 

Bake in a preheated 375 degree F. oven for 30 minutes.

 

 

 

 



Break apart on the scored lines.

Enjoy, enjoy, enjoy!!!