Squats and Scones

For me, some things are hard. Geometry, all-nighters in the rain, squat jumps. And some things are easy, like making Lemon Blueberry Scones. Waking up this morning, crazy sore from CrossFit, and craving something delicious and simple to go with my coffee, the scone recipe from my baking class was the perfect solution. You probably already have all the ingredients- flour, butter, sugar, citrus, some dried fruit or candied ginger, and (hopefully) hands. A little mixing and kneading and you are 20 minutes away from english cream scone perfection. Six pack abs and calculating the area of an isoceles triangle? That might take a little longer.

Lemon Blueberry Scones
adapted from New School of Cooking Curriculum
1 3/4 cup flour
1/3 cup sugar
1/2 tsp salt
3 tsp baking powder
6 tbsp cold butter
1/3 cup dried blueberries
1 tbsp lemon zest
1/2 cup cream
1 egg yolk

Preheat oven to 350. Combine dry ingredients and lemon zest in a large bowl. Using your fingertips, cut the butter in the dry ingredients. Add dried blueberries. Lightly beat yolk into cream and pour into bowl. Use your hand like a paddle to combine and form into a ball. Dump dough onto countertop or silpat and form into a rectangle or roll out. Cut into desired shape place scones on parchment lined baking sheet. Bake for 20 minutes. Transfer to wire rack to cool.