Weekend recap and it's BLUEBERRY TIME!!!

What a weekend!!  Had a house full of kids and a lot of fun!  The weather wasn't your typical hot and sunny July but that didn't stop us.  We made our fun doing whatever we wanted and seeing the kids laughing and smiling is worth every dirty floor, spilled cup, meltdown and marker fight.  We did manage to get in a lot of lake time to kayak, pontoon and pull the kids on the floaters behind the boat so how can you call it anything BUT a success! 


One of the highlights-BLUEBERRY SEASON IS BACK!  That's right-the bushes are getting full and it's time to brave the deer flies, mosquitos and creepy crawly things hiding in the brush to pick those beautiful, juicy little morsels of goodness we bake with, can with and make pancakes with.  For those of you who don't live in these here parts, blueberry patches are like fishing spots-closely guarded secrets!  You don't just go telling everyone about where you're pickin' your berries-no way!  Lucky for me I'm friends with a the human berry hound and she takes us to the prime spots.  I think my first bucket will be dedicated to some scones-I love blueberry scones!  Here's a great recipe from the Love Nerds blog!!
INGREDIENTS:
2 cups flour1/4 cup sugar1 tbsp. baking powder½ tsp salt6 tbsp butter½ cup milk (I use skim)¼ cup fresh lemon juice2 tbsp lemon zestDash of Vanilla1 cup fresh blueberries
GLAZE:
½ cup powder sugar1 tbsp lemon juicePinch of lemon zest
 DIRECTIONS:
Preheat oven to 400°
In your stand mixer bowl, combine flour, sugar, baking powder, and salt.
Cut the cold butter into smaller pieces and put on top of the dry ingredients.
Using your paddle attachment, mix the butter and dry ingredients together. Work your way to medium speed. You want the butter to bread up into small little pieces. BE PATIENT! It might take a little time but the butter will break down into the mix. If needed, you can stop part way through, use your spoon to mix things around and break things apart, and mix again using the paddle attachment.
Stir in milk, lemon juice and lemon zest until moistened.
To add in the blueberries, I patted the dough out on a lightly floured counter and folded the blueberries into the dough. Be careful not to squish to avoid the blueberries bleeding too much.

Then, by hand, form the dough into a rectangle. You want it to be about an inch thick. Cut down the middle, dividing the dough into two rough squares. Then, cut diagonally for a criss cross with both of those squares. This will give you 8 pieces. 
Place one-two inches apart onto a cookie sheet. I liked to place them on parchment paper.
Bake for about 17 minutes or until golden brown. Cool slightly and drizzle with glaze.

TO MAKE THE GLAZE: Combine all ingredients in a small bowl. Add a little more (or less) lemon juice in order to get the consistency you need.

My coffee is just crying for a fresh scone to go with it and it's a cool, cloudy day here in the WI north woods so this girl will be a baking machine!  HAPPY MONDAY!!!