Greek Chicken Kabobs

If you are looking for an easy dinner that is full of flavor and absolutely delicious, you HAVE to make these Greek Chicken Kabobs. We make them all of the time and every time we do, they get rave reviews by our friends and family. They are always a di…

If you are looking for an easy dinner that is full of flavor and absolutely delicious, you HAVE to make these Greek Chicken Kabobs. We make them all of the time and every time we do, they get rave reviews by our friends and family. They are always a dinner winner! I mean, who doesn’t…

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Easy Roasted Potato Salad with Garlic Dill Dressing

This recipe came to be rather by accident when we were hosting friends one night and needed a quick side. We always have potatoes on hand, as well as the ingredients for our go-to Garlic Dill Sauce.
We roasted the potatoes for crispy edges and tender …

Easy Roasted Potato Salad with Garlic Dill Dressing

This recipe came to be rather by accident when we were hosting friends one night and needed a quick side. We always have potatoes on hand, as well as the ingredients for our go-to Garlic Dill Sauce.

We roasted the potatoes for crispy edges and tender center, then tossed in the zingy garlic dill sauce. Needless to say, this roasted potato salad was a crowd favorite and the rest is history. The best part?

Easy Roasted Potato Salad with Garlic Dill Dressing from Minimalist Baker →

Rabbit Pasta with Green Olives, Fennel, and Preserved Lemons

Some people don’t like generalizations, but, well…that’s a generalization too, isn’t it? However, you sometimes need to paint a picture in broad strokes. And differences which are specific to certain cultures are interesting, which is why many of us travel, to experience them. (It’s also what makes us all delightfully different.) Most don’t come out of thin air, and often contain a kernel of truth,…

Some people don’t like generalizations, but, well…that’s a generalization too, isn’t it? However, you sometimes need to paint a picture in broad strokes. And differences which are specific to certain cultures are interesting, which is why many of us travel, to experience them. (It’s also what makes us all delightfully different.) Most don’t come out of thin air, and often contain a kernel of truth, although I’ve heard some doozies from people in various corners of the world about their perceptions of others.

One generalization that I’ve experienced, which has been confirmed by other Americans who have French partners or spouses, is that we’ve had things said to use that are rather…abrupt, or would be considered borderline insultant back in the States. If you read L’Appart, you may recall dear Romain saying to me probably the worst thing that you can say to a man, whereas I thought the obstetrician did a pretty good job with what he had to work with down there, and I’ve never had any other complaints from partners. But his best friend is half French, half American, so he sort of grew up experiencing some of our good aspects, and some of our…uh, eccentricities, so I can just laugh that stuff off.

Well, most of the time.

Continue Reading Rabbit Pasta with Green Olives, Fennel, and Preserved Lemons...

Behold! The Lemoniest Scones in All the Land

A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. That means five ingredients or fewer—not including water, salt, black pepper, and certain fats (like oil and butter), since we’re gue…

A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. That means five ingredients or fewer—not including water, salt, black pepper, and certain fats (like oil and butter), since we're guessing you have those covered. Psst, did you hear we’re coming out with a cookbook? We’re coming out with a cookbook!


Odds are, if a recipe calls for lemon, the author will tell you to zest it or juice it or both. Look no further than these this creamy pasta or these speedy shrimp or this no-churn ice cream. But what about the rest of the lemon? Does it not deserve our attention, too?

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Gremolata (Italian Parsley Condiment)

Gremolata is a bold and bright Italian condiment that will liven up your meals. It’s made with three simple ingredients that you might have on hand already—fresh…

The post Gremolata (Italian Parsley Condiment) appeared first on Cookie and Kate.

gremolata recipe

Gremolata is a bold and bright Italian condiment that will liven up your meals. It’s made with three simple ingredients that you might have on hand already—fresh parsley, lemon zest and garlic.

Gremolata is the perfect last-minute finishing touch for any dish that seems a little blah, you know what I mean? When guests are on their way over, sprinkle gremolata over store-bought items like hummus to make them seem more fresh and fancy.

gremolata ingredients

When I have the time, there’s nothing better than a bold herbed sauce to complete a meal, like pesto or chimichurri. Gremolata is simpler than a sauce (no blender or food processor required), but more elevated than a basic sprinkle of chopped parsley.

Perhaps gremolata’s most winning feature is that it’s ready in under five minutes. Sprinkle gremolata all over your grilled dishes this summer!

Continue to the recipe...

The post Gremolata (Italian Parsley Condiment) appeared first on Cookie and Kate.

Strawberry Syrup

Strawberries are one of my all-time favorite fruits. I love making strawberry shortcake, strawberry scones, smoothies, salads, and MORE! When strawberries are in season, you better believe I am using them to make ALL of the things, including this simpl…

Strawberries are one of my all-time favorite fruits. I love making strawberry shortcake, strawberry scones, smoothies, salads, and MORE! When strawberries are in season, you better believe I am using them to make ALL of the things, including this simple Strawberry Syrup. You only need a few ingredients to make this homemade strawberry syrup and…

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Easy Mint Chutney (5 Minutes!)

If you haven’t noticed, we have a serious thing for Indian food around here. The spices, the aromatics, the sauciness — so good! Also, is a meal a meal if there isn’t any sauce? We think not.
This Indian-inspired cilantro mint chutney is everything you…

Easy Mint Chutney (5 Minutes!)

If you haven’t noticed, we have a serious thing for Indian food around here. The spices, the aromatics, the sauciness — so good! Also, is a meal a meal if there isn’t any sauce? We think not.

This Indian-inspired cilantro mint chutney is everything you want: bright, herby, tangy, and pairs perfectly with fritters, pakoras, dosas, chickpea pancakes, and more! Plus, it’s super easy to make, requiring just 5 minutes and 9 simple ingredients.

Easy Mint Chutney (5 Minutes!) from Minimalist Baker →

Lemon Sugar Cookies

I love all kinds of cookies, but traditional sugar cookies with frosting have never been my favorite. I am just not a frosting gal. (If you put a frosted sugar cookie in front of me, I would eat it, but they just aren’t my absolute favorite.) I d…

I love all kinds of cookies, but traditional sugar cookies with frosting have never been my favorite. I am just not a frosting gal. (If you put a frosted sugar cookie in front of me, I would eat it, but they just aren’t my absolute favorite.) I do adore these Lemon Sugar Cookies. They are…

The post Lemon Sugar Cookies appeared first on Two Peas & Their Pod.

Lemon Blueberry Scones

Scones are my bakery treat of choice to have with coffee. Why? Because they’re not too sweet, they’re not too rich, and they’re not too heavy. Especially when they’re dotted with juicy blueberries and topped with a bright and zesty lemon glaze. Homemade scones are especially great because they’re incredibly easy, super inexpensive, and they […]

The post Lemon Blueberry Scones appeared first on Budget Bytes.

Scones are my bakery treat of choice to have with coffee. Why? Because they’re not too sweet, they’re not too rich, and they’re not too heavy. Especially when they’re dotted with juicy blueberries and topped with a bright and zesty lemon glaze. Homemade scones are especially great because they’re incredibly easy, super inexpensive, and they freeze really well, so you can keep them in the freezer to reheat one at a time when that craving hits. And of alllll the flavors of scones, these Lemon Blueberry Scones are by far my favorite!

Originally posted 8/9/2010, updated 6/12/2021.

Lemon blueberry scones on a wire cooling rack drizzled with glaze

What is a Scone, Anyway?

It’s important to note that the word “scone” can mean different things depending on where you are in the world. Classic British scones are simple, with not a lot of fat or sugar, they’re often round, and are served with clotted cream and jam. In the U.S., scones are decidedly more dessert-like with a crust of sugar on top or a drizzle of glaze, they’re served with coffee or breakfast and are often triangular in shape. But the bones are the same. It’s a deliciously tender and flakey baked good leavened with baking soda or baking powder, rather than yeast. They’re quite similar to what we call a biscuit in the U.S., although scones are usually a little more dense and less rich. 

This Lemon Blueberry Scone Recipe is for a U.S.-style scone. It’s sweet, although not as sweet as a muffin or cupcake, triangular in shape, and deliciously crumbly. It’s the perfect side for a hot cup of coffee!

If you’d like to learn more about British-style scones, try this recipe for Authentic British Scones from Curious Cuisinière. She does a great job breaking down the difference between the two types of scones.

Fresh Lemon is a Must

While I use bottled lemon juice for a lot of recipes, this is one where you definitely want to use fresh lemon. The lemon zest is where most of the lemon flavor comes from in the scones, while the juice just provides tartness to the icing. 

How to Freeze Lemon Blueberry Scones

As I mentioned in the intro, I love to keep a batch of these Lemon Blueberry Scones in the freezer. To freeze the scones, first make sure they are fully cooled to room temperature (which they should be before adding the glaze, anyway). You can either freeze them without the glaze, or glaze them and wait about 30 minutes for the glaze to dry slightly. Then just place them in a gallon-sized freezer bag and toss in the freezer. The glaze will absorb a little moisture while in the freezer, but they’re still quite tasty!

To thaw the frozen lemon blueberry scones, either let them sit out at room temperature for about 30 minutes, or microwave for about 30 seconds straight from the freezer.

Two lemon blueberry scones on a plate, one partially crumbled

Two lemon blueberry scones on a plate, one partially crumbled

Lemon Blueberry Scones

Lemon Blueberry Scones are the perfect brightly flavored baked good to go with a hot cup of coffee. They're super easy and freezer-friendly!
Total Cost $3.07 recipe / $0.38 each
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8
Calories 288kcal

Ingredients

  • 1 lemon $0.60
  • 2 cups all-purpose flour $0.19
  • 2 Tbsp granulated sugar $0.02
  • 2 tsp baking powder $0.05
  • 1/2 tsp salt $0.02
  • 6 Tbsp cold butter* $0.66
  • 1/2 cup blueberries, frozen or fresh $0.89
  • ¼ cup milk $0.10
  • 2 large eggs $0.47
  • 1 cup powdered sugar $0.07

Instructions

  • Preheat the oven to 425ºF. Zest and juice the lemon. You'll need about 1 tsp lemon zest for the dough and 2 Tbsp lemon juice for the glaze.
  • Combine the flour, baking powder, salt, and lemon zest in a large bowl. Stir until they are very well combined.
  • Grate the butter into the flour mixture and stir until the butter is well incorporated and no large lumps remain.*
  • Add the blueberries to the flour mixture and stir to combine (no need to thaw first, if frozen).
  • Whisk together the milk and eggs, then pour it into the bowl with the flour and bluberries. Stir everything together until it forms a cohesive ball of dough, with no dry flour remaining on the bottom of the bowl. If the dough is too dry to come together into a single ball of dough, add a splash more milk (1 Tbsp or so) until it comes together.
  • Press the dough out into a flat 8-inch diameter circle. Cut the circle into eight wedges. Place the cut scones on a parchment lined baking sheet.
  • Bake the scones in the preheated 425ºF oven for 15-17 minutes, or until they are golden brown. Transfer the baked scones to a wire rack to cool.
  • Allow the scones to cool completely, then combine 1 cup powdered sugar with 2 Tbsp lemon juice until it forms a thick glaze. Drizzle the glaze over the cooled scones, then enjoy!

Notes

*I like to put a stick of butter into the freezer 5-10 minutes before making my scones. This stiffens up the butter enough to make it easy to grate on a cheese grater, but not so frozen solid that grating becomes difficult.

Nutrition

Serving: 1Serving | Calories: 288kcal | Carbohydrates: 44g | Protein: 5g | Fat: 10g | Sodium: 348mg | Fiber: 1g

Love lemon and blueberry together? Me too! Try these other great lemon blueberry desserts: Blueberry Lemon Curd Shortcakes, Lemon Blueberry Cornbread Skillet, or Lemon Blueberry Cream Cheese Galette.

Side view of lemon blueberry scones on a wire cooling rack

How to Make Lemon Blueberry Scones From Scratch – Step By Step Photos

Scone dry ingredients in a bowlPreheat the oven to 425ºF. Zest and juice the lemon. You’ll need 1 tsp zest, and about 2 Tbsp juice. The zest will be used in the scone dough, the juice will be used later for the glaze. Combine 2 cups all-purpose flour, 2 Tbsp sugar, 2 tsp baking powder, ½ tsp salt, and 1 tsp lemon zest in a bowl. Stir until very well combined.

Butter added to dry ingredients

Grate 6 Tbsp cold butter into the bowl with the flour mixture. Stir everything together until the butter is very well mixed into the flour and no large clumps remain.

Frozen blueberries added to the flour mixture

Stir ½ cup frozen blueberries into the flour mixture. Do not thaw the blueberries first.

Milk and eggs in a bowl with a whisk

Whisk together ¼ cup milk and 2 large eggs

Egg mixture being poured into flour mixture

Then pour the egg mixture into the bowl with the flour and blueberries.

Scone dough in the bowl

Stir everything together until it forms a stiff dough. There should be no more dry flour left on the bottom of the bowl. If it’s too dry and won’t stick together in a cohesive ball or there is a lot of flour left on the bottom of the bowl, add a small amount of milk (maybe 1 Tbsp) to bring the dough together.

Scone dough cut into wedges

Press the blueberry scone dough out into an 8″ diameter circle, then cut it into eight wedges.

Cut scones on a baking sheet lined with parchment

Place the cut scones on a baking sheet lined with parchment paper.

Baked blueberry scones on the baking sheet

Bake the scones in the fully preheated 425ºF oven for 15-17 minutes, or until they are golden brown. Transfer the scones to a wire cooling rack to cool.

Mixed lemon glaze in a bowl, dripping off a spoon

Allow the scones to fully cool before making the glaze. Once ready, stir together 1 cup powdered sugar and 2 Tbsp lemon juice until it forms a thick glaze.

Lemon glaze being drizzled over scones on the cooling rack

Drizzle the lemon glaze over the blueberry scones. If the scones are still hot or warm when you try to glaze them, the glaze will simply melt off, so make sure the scones are cool first!

Two lemon blueberry scones on a plate with a mug of coffee on the side

Serve your delicious, homemade lemon blueberry scones with a hot cup of coffee and enjoy the day!

The post Lemon Blueberry Scones appeared first on Budget Bytes.

Blueberry Pie with Lemon Crumble

Blueberries and lemons are a match made in heaven. Just imagine a warm, sweet and juicy blueberry filling topped with a crunchy lemony crumble. It is perfect with a scoop (or more) of vanilla ice cream. This Blueberry Pie is so delicious you’ll f…

Blueberries and lemons are a match made in heaven. Just imagine a warm, sweet and juicy blueberry filling topped with a crunchy lemony crumble. It is perfect with a scoop (or more) of vanilla ice cream. This Blueberry Pie is so delicious you’ll forget that it is actually vegan and gluten-free. We love fruits in...

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The post Blueberry Pie with Lemon Crumble appeared first on My Pure Plants.