Blueberry Scones

Blueberry Scones with Lemon Glaze

Scones are a small, single serve, cake-like bread that is believed to have originated from Scotland. The first mention of a scone was from a translation of “The Aeniaid” (1513) by a Scottish poet named Gavin Douglas.

Usually the scone is triangular but may be round like a biscuit. Today they can be made in any shape. This recipe makes them triangular which is a really fun shape. I use this recipe when teaching culinary students about how to maximize the use of space on a cookie sheet.

Scones are in the same group as the crumpet or muffin. Usually scones are made of wheat, barley, or oatmeal and baking powder to make it rise. This is a quick bread. Why pay $2.95 for each scone when it costs only $.50 cents to make it yourself and you can make a whole bunch of them and freeze them.

Scones may have raisins, currants, cheese, or dates in them. How about cranberries, chocolate chips or nuts?

Fun Facts about Scones

Blueberry Scones with Lemon Glaze

I chose this combination of blueberry with lemon glaze because truly this makes your taste buds sing! Also half of the sugar has been removed from the base recipe making it a healthier choice option, as was the addition of blueberries that are nutrient dense and delicious.

Blueberry Scones:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 5 tablespoons butter (unsalted, cold, cut in chunks)
  • 1 cup heavy cream (plus more for brushing the scones)
  • 1 cup fresh blueberries

Lemon Glaze:

  • 1/2 cup freshly squeezed lemon juice
  • 2 cups confectioners’ sugar (sifted)
  • 1 lemon zest (finely grated)
  • 1 tablespoon butter (unsalted)


  1. Preheat the oven to 400 degrees F.
  2. Sift together the dry ingredients; the flour, baking powder, salt, and sugar.
  3. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs.
  4. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
  5. Fold the blueberries into the dough. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough making the scone look strange.
  6. Lightly press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape.
  7. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream.
  8. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.

Lemon Glaze

  1. Mix the lemon juice and confectioners’ sugar together in a microwave-safe bowl. Stir until the sugar dissolves.
  2. Add the lemon zest and butter.
  3. Microwave it for 30 seconds on high.
  4. Whisk the glaze to smooth out any lumps, and then drizzle the glaze over the top of the scones. Let glaze set a minute before serving.

Equipment needed for this recipe are:

2 forks or pastry blender
Parchment paper or flexible cutting board
Pastry brush
Ruler Whisk
Oven mitts
Medium sized bowl
Measuring cups
Measuring spoons
Wooden spoon or spatula
Baking sheet or cake pan
Adult supervision

Bread, Breakfast, Brunch

Bagel Bites

New York Style Bagel Bites

New York Style Bagel Bites

People from all over the world love New York bagels. This recipe, which I really love, came from one of my favorite contestants on the Next Food Network Star.

Bagel Bites – small, stuffed with fun ingredients, this recipe has a blend of cream cheese and berries. Make up your own incredible filling.

To make it awesome, the topping is an egg wash and then beautiful turbinado sugar to give the crust a crunch and sweetness.

These could be a new family favorite for Saturday mornings in your family as well.

New York Style Bagel Bites


  • 1.5 cups water (warm (below 107 degrees F))
  • 2 tablespoons sugar (plus 2 teaspoons)
  • 1 envelope dry active yeast ((1/4 ounce packet))
  • 4.25 cups flour, all-purpose (plus more for kneading)
  • 2 teaspoons kosher salt
  • 2 tablespoons melted butter


  • 6 ounces fresh blueberries
  • 8 ounces fresh strawberries (chopped)
  • 8 ounces cream cheese (softened)
  • 2 tablespoons strawberry jam


  • 1 large egg
  • 2 tablespoons turbinado sugar
  1. Combine the water, sugar, melted butter and yeast in the bowl of a stand mixer fitted with the paddle attachment, mix to combine. Allow to stand until bubbly, about 4 minutes.
  2. Add 2 cups flour, the salt, and mix on low speed until well combined, about 2 minutes.
  3. Switch to the dough hook attachment. Add the remaining flour gradually and mix on low speed until fully incorporated, about 2 minutes.
  4. Turn dough out onto a lightly floured surface. Knead until the dough is heavy, smooth, and not sticky, about 5 minutes. Lightly oil a bowl, place the dough in the bowl, cover loosely and set aside to rise until doubled, about 1 hour.
  5. In a medium bowl, combine the strawberries and blueberries. Add the softened cream cheese and strawberry jam and mix until well combined. Set aside.
  6. Heat oven to 375°F. Divide dough into 12 pieces. Best way is to portion the dough evenly roll the dough into a log shape. Cut the log shaped dough in half, and then cut those in half leaving 4 equal pieces, cut those pieces into thirds giving 12 even portions.
  7. Take one piece of dough and flatten it into a 4 inch circle. Place 2 ½ tablespoons cream cheese mixture in the center. Fold up the ends of the dough and pinch closed like an potsticker. Tuck the ends into the center and twist to form a nice ball. Be careful not to make the bottom of the roll a lot thicker than the top to keep the dough even around the filling.
  8. Place the roll, seam side down, on a baking sheet lined with parchment paper. Repeat with the remaining rolls.
  9. Beat the egg in a small bowl with 1 tablespoon water. Brush the rolls with the egg wash and sprinkle with turbinado sugar.
  10. Bake in the preheated 375 degrees F oven until golden brown, 20 to 22 minutes. Allow to cool before serving.

The filling is very hot after cooking. Please allow these to cool for at least 20 minutes before serving. Great with milk, coffee or any morning beverage.

Bread, Breakfast, Brunch

Nachos with Fresh Fruit

Nachos with Fresh Fruit

These fresh fruit nachos are so much fun to make.  They only take a short bit of time and they really make the family happy while they are playing video games, watching moves, board games or just snacking around the house.

Kids love making these and have them invite their friends. You will be the neighborhood hero!

Nachos with Fresh Fruit

Fresh nacho chips made with cinnamon sugar, topped with a fresh mango yogurt and topped with fruit and your favorites.

They say we made the nacho here in Texas, but I can’t find any live footage of this. These are a wonderful version of a healthy choice nachos that are fun to make and fun to eat.

  • 10 flour tortillas
  • 4 tablespoons ground cinnamon
  • 2 tablespoons sugar
  • 2 kiwi fruit
  • 1 pint fresh blueberries (cut in half)
  • 1 mango (sliced)
  • 4 tablespoons honey
  • 2 tablespoons butter, sweet cream unsalted (melted)
  • 1 cup strawberries (diced)
  • 1 cup vanilla yogurt

Preparing the nacho chips

  1. Preheat oven to 325 degrees F.
  2. Mix cinnamon and sugar together in a small cup or bowl. Set aside.
  3. Melt butter. Lightly brush butter on one side of the tortillas, then sprinkle with ½ teaspoon of the cinnamon/sugar mixture on each side.
  4. Stack 3 tortillas on top of each other then cut in ½, then stack and cut in ½ again forming triangles.
  5. Place on baking sheet and bake for 8-12 minutes or until crispy. Place chips on serving platter or in a large bowl.

Preparing the mango yogurt

  1. Mango yogurt: Cut mango, add to blender with yogurt, blend, remove from blender into a small cup/bowl, refrigerate until ready to use. Put in squeeze bottle for fun.

Assembling the nachos

  1. Finely dice fruits and chill in a refrigerator, if using fresh blueberries, wash them before cutting them in 1/2.
  2. Top nachos with mango yogurt sauce. (I use a squeeze bottle- this sauce is great on ice cream as well) then with diced fresh fruit (kiwi – green, strawberries – red, blueberries – blue and any optional fruit you desire)

Suggestion: Top with chopped pecans, sliced almonds, or other nuts of choice; grated/shaved chocolate, coconut or combination of dried fruits.

Be creative!

Top all of that off with either honey or Agave syrup.

Fresh fruit may be substituted with frozen, just drain extra juice off.

Try using bananas, papaya, raspberries, blackberries, and chocolate to grate on top.

Dessert, Fruit