I first launched A Seasoned Greeting back in 2011. It has been an incredible journey and to be honest, I’m not the same person as the person who made that first blog post in March 2011. I was thinking of this as I was writing the About Me page that I just added to the site last week. Yes, I’ve been blogging for 8 years and have only now posted a page about myself. But as I wrote it, it’s transformative to see in black and white in front of me just how changed I am from the person back then. The thing is, while so much change has happened, I have this feeling that I’m on the brink of the next big things in my life. Part of that is related to this blog, and where I want to take it.
I recently purchased this book and reading it was one “aha!” moment after another. In addition to learning about recipe development, recipe writing, and how to descriptively write about food without using go-to words like ‘yummy’ and ‘delicious’, I’ve learned that I haven’t been embracing my voice here. Many of my earlier posts were sterile, I described why I cooked the recipe, told you it was yummy, and then posted the ingredients and cooking method. And there, I had a blog post. But now, I’m making a conscious effort to embrace my voice. To connect more with you, and hopefully you’ll feel a bit more connected to me. I need to work on breaking down the walls I’ve built around myself. To quite those voices that tell me “But…they won’t like you!” and just DO IT. So I hope you’ll continue on with me, and like what you read.
To date, my most popular blog post are these Copycat Panera Orange Scones. Funny thing is, the photo is pretty mediocre and it wouldn’t pass my scrutiny at this stage of blogging. But for some reason, it took off on Pinterest and it continues to drive me the most traffic even nearly 5 years later. It truly is one of my favorite scone recipes, so when I set out to create a fresh Lemon Blueberry Scone I went right to that base recipe for the scone.
The best thing about these scones is that they aren’t the crunchy kind. The sour cream in the dough helps keep these soft and pillowy. The tops and bottom have the much needed light crunch, while the inside is softer than a biscuit, but denser than cake. Each blueberry is a welcomed bite of cool freshness that will leave you hoping each bite contains a hidden blueberry. Just in case you weren’t getting enough lemon in the scone themselves, the glaze is packed with lemon zest and lemon juice. The last thing I love about scones, is they are easy. No rising needed, so special complicated method. Make a batch of these and enjoy them with your morning coffee, or a little treat in the afternoon. Their light and summery flavor won’t leave you weighed down!
Food Exhibit A
When you knead the dough into a circle and slice into the scone triangles it would look like this. You will be able to get 8 scones from this recipe.
-1/3 cup sugar
-1 lemon, you’ll be using the zest and 2 tablespoons of lemon juice
-1 teaspoon baking powder
-1/2 teaspoon salt
-1/4 teaspoon baking soda
-8 tablespoons butter, cut into cubes
-1/2 cup sour cream
-1 cup fresh blueberries
2. In another bowl, stir together the sour cream and the egg. Stir in the 2 tablespoons of fresh squeezed lemon juice. Using a fork, stir this sour cream batter into the flour dry ingredients and lightly stir, then lastly fold in the blueberries. I say fold in, because you want to gently stir them in so you don’t break them or burst them. You want to make sure the blueberries stay whole. Now, using your hand, form dough into a ball. It will help to lightly flour your hands to prevent it from sticking like crazy to your hands.
3. Lightly flour your counter top, place the dough ball onto your lightly-floured surface and form into a circle about 7″ wide. Cut into triangles. See Food Exhibit A above. Place on a lightly greased baking sheet and bake 17 minutes.
-3 tablespoons butter, melted
-1 cup powdered sugar
-1 lemon, you’ll be using 1 teaspoon of lemon zest and 2 tablespoons + 1 teaspoon of the juice
1. While the scones are baking, combine the melted butter, powdered sugar, 1 teaspoon of lemon zest, and 2 tablepoons + 1 teaspoon of fresh squeezed lemon juice. When scones have cooled, spoon glaze evenly over each scone.