Lemon Blueberry Scones and Discovery Loop Trail

When it rains we head to the hills (literally) to do our walking. We often take one of the many trails starting from the Cape Perpetua Visitor Center (pictured above). Today we hiked the Discovery Loop trail which passes through this amazing spruce and hemlock forest. The trail begins at the back edge of the top level parking lot. Discovery Loop is about 2 miles long with the first half a moderate incline and one of the shorter hikes in the area. The vegetation is lush with ferns dotting the underbrush and steep sides of the the forest trail.

After our hike we came back to the house and enjoyed our breakfast treats. The combination of blueberry and lemon was very tasty while not too sweet. The preparation took about 20-25 minutes and then another 10-15 minutes to bake. I am a regular follower of the blog "Everybody Likes Sandwiches", and received this post on scones in my inbox about a week ago. Blueberries are now in season in the Pacific Northwest and are everywhere. Great recipe and easy directions for the novice baker such as myself.

Ingredients:

1/2 cup buttermilk
1 egg
2 cups flour
2 tablespoons brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
Zest of 1 lemon
1/4 cold butter (cubed)
1/2 cup of fresh or frozen blueberries

To prepare:

Preheat oven to 425°F.

In a small bowl whisk the buttermilk and egg together until frothy and set aside. In a large bowl, blend the flour, brown sugar, baking powder and salt. Add lemon zest and stir with a fork to mix. Add the butter and blend the mixture with your fingertips, until you have no lumps larger than a pea. Add the blueberries and toss until the berries are coated with the flour mixture. Add the buttermilk and egg mixture leaving about a tablespoon left to brush on scones before placing in oven.

Drop dough mixture onto floured surface and lightly knead no more than 12 times. Pat dough into a round approximately 1/2 inch thick, and cut into 8 wedges. Place on a silpat, or an ungreased cookie sheet. Using a pastry brush, glaze wedges with remaining egg mixture. Bake for 10 to 15 minutes, or until golden brown. Cool on a wire rack. Makes 8 scones.