A Farm Picnic with a Lemon Blueberry Scone Recipe
a summer picnic with a lemon blueberry scone recipe
*this story was originally published on August 6th, 2018.
Photography by Elza Photographie
Marcia of The Dessert Room, called her dear industry friend, Danielle of Shaw Events, and told her she was trying to perfect a new recipe. She wanted to ensure it passed by the toughest critics. Being a mom to toddlers, Danielle knew that kids were the most honest, and certainly the hardest to please!
Danielle called in her friends, Elza Photographie and Warehouse 84, and they put together a picnic afternoon for her daughter and her friends! The best part, was letting the girls play with the ingredients, and to teach them about using organic, farm raised ingredients - like the beautiful eggs from Cul.ti.vate Niagara.
Once the girls got to eat - they gobbled the scones right up! They were a hit!
Following their picnic, the girls adventured around the farm, playing ring around the rosey, taking each others pictures, and making wishes in the well. The perfect summer day.
The Dessert Room's
Rustic Lemon Blueberry Scones Recipe:
Ingredients
1/2 cup Butter
2 1/4 cup Flour
2 tsp Baking soda
1/2 tsp salt
1/4 cup Brown Sugar
3 Tbsp Sugar
2/3 cup Yogurt
1 Egg
1 tsp vanilla
1 tbsp corn syrup
1 cup frozen wild blueberries
1 zest of lemon
Directions
Combine all dry ingredients and cut in butter.
Dump in a large bowl and make a well in centre
Whisk together all wet ingredients and pour into well
Gently combine with a spatula
Dump batter onto bench and lightly dust with flour
Kneed until combined
Press into 8 inch round - dust with flour as needed
Cut into 8 triangular slices
Brush the tops of the triangular pieces with milk.
Put into oven (preheated to 400F) for 15-20 minutes or until golden brown
