I guess you could say there was a theme to our weekend. It started simply enough with a blueberry picking date with a friend, followed by a record-breaking 3lbs eaten by three babes in ten minutes upon arriving home. Then there was an afternoon of making blueberry jam. Which of course, required a reading of Blueberries for Sal (always and forever "Blueberries for Cal" arond here). And to finish the weekend off, there was a Sunday morning backyard picnic of lemon scones and blueberrry jam. Oh, that was a tasty weekend.
Lemon Scones
(adapted from the "cream scones" in the fabulous Tassajara Bread Book)
1 cup buttermilk
1/4 cup honey
1 egg
4 cups flour
2 teaspoons cream of tarter
1 teaspoon baking soda
1 stick (1/2 cup) melted butter
1 tablespoon grated lemon rind
1 tablespoon raw sugar
Mix the milk, sugar and egg. Sift in the dry ingredients. Add melted butter, followed by folding in the lemon. Roll out into 3/8" thick on a floured board. Cut into wedges. Place on parchment paper-lined baking sheets. Sprinkle sugar on top. Bake at 350 degrees until just barely golden brown (10 minutes or so). Transfer to cooling rack to cool slightly before serving. Devour. With jam.
