Tuesday, April 28, 2015

Mother's Day Breakfast in Bed with Blueberry Lemon Scones + $25 Zazzle Mother's Day Giveaway


Mother's Day is just around the corner and what better way to celebrate than serving Mom breakfast in bed.  I think I've had breakfast in bed once.  When my kids were little and Daddy helped them make eggs with toast and coffee. It was so sweet, but it was just that one time.  My kids are older now and usually my hubby is working so we celebrate whenever or whatever way we can.  Usually it involves some homemade cards and gifts the kids bring home from school, lots of hugs and me making breakfast. Well if I'm going to make breakfast it's going to be what I want.  This year it will be blueberry lemon scones. 

(I received products from Zazzle in compensation for this post but as always my opinoins are my own and I would never promote a product I don't believe in)

Thanks to Zazzle I have this perfect serving tray for breakfast in bed.  It's light weight, sturdy acrylic and it looks so cute with my macaron illustration on it. Now there's no excuse for me not to get breakfast in bed this Mother's day. 


These trays are perfect for food but also look adorable as a bathroom or vanity organizer. 
So once you serve Mom breakfast then she can keep the tray as a gift.  



To go along with the tray I also designed this "you're sweeter than" macarons card.  A sweet way to show anyone how wonderful you think they are. 

Now that we have a tray we're going to need something to put on it to serve for your mother's day breakfast.  This Blueberry Lemon Scone recipe will wow any Mom and help you create beautiful Mother's day memories.  

*Hint if you read all the way through you will have a chance to win a $25 Zazzle gift certificate.* 


Blueberry Lemon Scones
makes 8 scones
(This recipe is an adaption of Ina Garten’s Cranberry Orange Scones)

Ingredients:
2 cups flour
1/2 cup sugar
1Tbl baking powder
1/2 tsp salt
2 tsp lemon zest
3/4 cup cold butter diced
2 large eggs
1/2 cup cream
1tsp vanilla
1 cup blueberries

1egg
2tbsp water
Corse sugar

Glaze:
1/2 cup confectioners sugar
1tsp lemon juice
2tsp water

When you make scones it's extremely important to use all cold ingredients.  The reason being you don't want your butter to melt until it gets into the oven.  When the little nuggets of butter are heated in the oven they release moisture and create lovely little pockets in the dough. This creates a nice flaky, moist scone. It's the same science behind pie pastry and biscuits. 

Heat the oven to 400 degrees and cover a baking sheet with parchment paper. 


The dough for scones is very thick, similar to a biscuit dough. When it's mixed just right you will still be able to see the butter in the dough.  To add the blueberries you have to pull the dough the apart and stick it back together with your hands and gently move it around so the blueberries don't get crushed and turn your dough purple.  It's perfectly fine to use frozen blueberries here. They won't crush as easily but they do tend to make the dough more purplish. 

First Combine flour, sugar, baking powder, salt and lemon zest in a bowl with a wire whisk. Cut the cold butter into flour mixture until the butter is pea sized. Mix the vanilla, cream, and eggs together in a small bowl then pour it into the flour and butter mixture. Gentle stir it together until you see the mixture pulling away from the sides of the bowl, don't over mix.  Lastly fold in blueberries very gently.  I used my hands here and just kind of pulled the Dough apart and stuck it back together.  But be careful not to incorporate the butter too much or burst the blueberries. 



With flour covered hands gently form the mixture into a rough 8" circle and place on the parchment covered baking sheet.  Cut into 8 pieces.

Mix egg and water together in a small bowl and then brush the egg mixture on the top and sprinkle with coarse sugar. 

Bake for 25-30 min or until a golden brown.  Remove from oven and let the scones cool for 15-20 minutes. Then cut into 8 pieces again and allow to cool completely.  

When you cut the dough before baking you can separate the slices a bit if you like your scones crispy all the way around. I left mine together which resulted in having to slice them again after they baked but it made the center very moist. 





Mix the confectioners sugar, lemon and water in a bowl with a wire whisk.  Once it is cooled drizzle with lemon glaze.  Enjoy!





Happy Mother's Day!

Print your recipe here
The macaron acrylic tray or "you're sweeter than" card can be found in my Zazzle shop.

Here is a chance to win a $25 gift certificate for Zazzle just in time for Mother's day. 

Participants must be 18 years or older.  The winner will receive the equivalent of $25 USD and are bound by the T & C’s of the Zazzle gift certificate found here: http://help.zazzle.com/articles/support/ar435/





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