I have a secret.
I’m a lousy breakfast cook. I don’t know why, but eggs, pancakes; basically all traditional breakfast food, seem to elude me and my spatula. I do have a few things that I cook well, like amazing homemade waffles in my 50 year-old waffle maker, breakfast casseroles are easy, and seriously, my sausage gravy rocks (when I don’t curdle it). But ask me for an omelet or scrambled eggs, and good luck. Better Half makes the omelets and pancakes in our household. Yum. When lovely daughter was little he would make her Barbie pancakes—not for her, for Barbie!
This little gem is one of my no-fail, always impresses recipes. I make it from start to finish in my KitchenAid mixer (no hand kneading for me!), but I realize most people make biscuits or scones without the need of a machine. I just love my KitchenAid!
These are so darn good with lemon curd. I’ve even varied the recipe to make orange coconut biscuit scones, but that’s another recipe for another blog post.
Blueberry Lemon Biscuit Scones
2 cups all-purpose flour (unbleached)
1 tablespoon baking powder
¼ teaspoon baking soda
1 teaspoon salt
½ cup granulated sugar
Zest of one lemon
⅓ cup shortening
1 beaten egg
¾ cup milk
½ teaspoon lemon extract
¾ cup blueberries (if frozen, do not thaw)
2 tablespoons turbinado (raw) sugar
Preheat oven to 400°. In large bowl or mixer, combine first 6 ingredients and cut in shortening. Add egg, milk, and extract to dry ingredients and stir just until moistened. Add blueberries and knead about 6 times. Place dough onto a parchment lined baking sheet and pat into a circle about 9” wide. Using pizza cutter, cut into wedges (but do not move the wedges). Sprinkle with turbinado sugar. Bake for approximately 15-20 minutes. Re-cut wedges and serve with lemon curd.