I fell in love with scones when Starbucks first featured their pumpkin scones in the fall.

As I often do, I decided to try them at home and see if they were better. The difference between “made across the country, frozen and shipped to my city”, and “hot out of the oven freshness” can’t be compared. I was hooked and surprised that it wasn’t that difficult.

We had some blueberries that needed to be used, and Tom asked me to make lemon blueberry scones.

The key to flaky, tender scones is to put the butter in the freezer long enough to make it very cold, but not frozen. Then, grate the butter and combine it with the flour mixture by hand.

The more evenly distributed the butter is in the flour, the more flaky your scones will be.

I hope you’ll give these a try. They are worth the effort.

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Welcome to our new followers. This is not the blog of a cooking influencer, just a wife who enjoys cooking for her husband. So every Friday I share something I’ve either made or a dish we’ve enjoyed together at a restaurant.

On Mondays and Wednesdays we usually post about how to grow a healthy marriage. We’ve been doing this now since 2008, so there are plenty of archived posts to peruse.

We are grateful you have stopped by today. We welcome you and hope you’ll visit often.

Blessings,

Tom and Debi ❤️❤️