Scones are a wonderful accompaniment to tea, which I love to drink, as I am not a coffee admirer.

My daughter found this recipe on line.  It sounded simple enough, yet delicious, and since we had all the ingredients on hand, it was a perfect time to move forward with the project.

There can never be a wrong time to bake in our house, and if a new recipe sounds great, then there is that much more drive to go for it.

We were very pleased with the final results.

These scones have more moisture in their texture, thus resembling muffins, which makes them different from our other scone recipes.

The lemon glaze adds a refreshing tangy flavor to their overall delicious taste.

We made over a dozen of scones from this single recipe.

Ingredients

• 2 cups all-purpose flour
• 1/3 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon grated lemon peel
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup lemon yogurt
• 1 egg
• 1/4 cup butter or margarine, melted (we used butter)
• 1 cup fresh,  or frozen blueberries (do not thaw before use).  We used fresh blueberries

Glaze:

• 1/2 cup confectioners’ sugar
• 1 tablespoon lemon juice
• 1/2 teaspoon grated lemon peel

Directions

1. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, combine the yogurt, egg and butter.
3. Stir into dry ingredients just until moistened.
4. Fold in blueberries.
5. Generously grease a baking sheet.
6. Drop batter onto greased baking sheet, by heaping tablespoonfuls 2 inches apart.
7. Bake at 400 degrees F for 15-18 minutes or until lightly browned.
8. Combine glaze ingredients.
9. Drizzle over warm scones.

Enjoy these delicious Lemon-Blueberry scones with your tea, coffee, or a nice tall glass of cold milk.

This sheet cake recipe is low fat, quick and simple to prepare, not very sweet, and pairs perfectly with a fresh cup of coffee, or tea.

A co-worker shared this recipe with me, and since the ingredients are so basic, it is easy to make this cake anytime.

I make it more often during blueberry season, since  this fruit is priced more reasonably at that time.

This recipe calls for vegetable shortening, but you can also use butter or vegetable oil, depending on how low fat you wish to keep it.

Also, whole milk, or low fat milk, can be used with the same reasoning.

Cake Ingredients:

• 4 cups all-purpose flour
• 1-1/2 cups granulated sugar
• 1 Tbs + 2 tsp baking powder
• 1/8 tsp salt
• 1/2 cup vegetable shortening (Crisco), butter or oil
• 1-1/2 cups milk, whole or low fat
• 1 tsp vanilla extract
• 2 eggs
• 2 cups blueberries

Directions:

1. Sift the flour withe the baking powder, sugar and salt.
2. Add remaining ingredients, except blueberries.
3. Mix well, to form a smooth cake batter ( 5 minutes).
4. Fold in blueberries.
5. Grease and flour a 9 x 13 x 2 sheet cake pan.
6. Preheat the over to 350 degrees F.
7. Pour cake batter into the pan, and even out the top with the back of a spoon.
8. Prepare topping, sprinkle on top of the cake batter.
9. Bake 50-60 minutes.
10. Cool in the pan, before cutting.

Topping Ingredients:

• 1 cup granulated sugar (or brown sugar)
• 1/2 cup all-purpose flour
• 1 tsp. cinnamon
• 1/2 cup soft butter, or margarine (I use butter)

Directions:

1. Sift together all dry ingredients.
2. Cut in the butter to make a crumbly mixture.

Enjoy, and share it with someone.

Looking forward to your comments.

With all the frequent rain showers we experienced lately in our area, my garden is in its glory, and thriving.

If you love gardening, as I do, you will agree that no matter how much, and how often, you water your garden, it does not measure up to one good rain fall, and the plants just seem to grow in front of your eyes soon afterward.

This season’s  harvest already began in my garden, and, with great pleasure, I was able to pick some baby red beets, dill, chives, summer squash, zucchini, green beans, and basil.

My raspberries produced about a pint of fruit this year, and today I was able to pick a few blueberries already.  I am very excited about having fresh berries and herbs from my garden, and to share them with my granddaughter.

Don’t you just love the freshness of these veggies and fruits…..and best of all….I know these have not been sprayed with any chemicals.

Tip: If  you wonder what can one  do with red beet leaves, I have a recipe coming up in my future posts.

I already showed you some of my flower patches, and I mentioned my small organic garden, which I started two years ago. All my plants are cultivated in a mix of mushroom soil and organic gardening soil. I do not use any additional fertilizers, and definitely no pesticides.

I grow perennial herbs and fruits, and annual vegetables.

This is my organic garden.

Here are some of the plants in my garden:

Parsley, Basil, Dill Weed, Oregano,Green Beans, Potato Plant, Red Beets

The fruit group includes:

Blueberry Bush Blueberry Flowers Green Blueberry Fruit

Raspberry Bushes Raspberry Flowers Raspberry Green Fruit

Blooming Strawberries Blushing Fruits First Harvest

My vegetables selection changes annually, but mostly consists of: Tomatoes, Zucchini, Summer Yellow Squash, Red Beets, Cucumbers, Green Beans, and this year I have added a couple of potato plants and Sorrel plants.

I will share some pictures of these as the “fruit of my labor” begins to show a little bit more.