Lemon Berry Scones

Greetings, everyone!

Can you believe it is December already? Seriously, it does not feel like it AT ALL. Yesterday, the temperature was in the 60s. The 60s. In Minnesota. On December 3rd. Say whaaaat?! I don't know about you, but I am really wishing for some snow. It is so much harder to get into the Christmas spirit when there is no snow! (How you southern people do it, I don't know. Andrea is majorly impressed.) 

Also, sorry for the hiatus in blogging. I know you were probably very concerned, thinking I fell off of a cliff or something. But no worries, I am still in one piece! 

With the end of the semester creeping up on me, I have been bombarded with essays, tests and projects. But study-udy-udying hard-core these past few weeks has made my life so much more relaxing now! So much so, that I had time to bake these scrumptious Lemon Berry Scones! 

After about 10 minutes in the oven, the house started to smell sooo good. Cue drooling. And they taste as good as they smell. I had never made scones before today, so I was a little nervous. But these are seriously a piece of cake to make. 

Lemon Berry Scones
Recipe from Skinnytaste
Makes 10 scones

Ingredients:
2 tbsp sugar
2 tbsp lemon juice, divided
1/2 cup low fat buttermilk
1/4 cup sugar
2 tsp vanilla extract
1 cup whole wheat flour
1 cup all-purpose flour
1 tbsp baking powder
1/2 tsp salt
2 tbsp chilled butter (must be cold), cut into small pieces
3/4 cup dried berries (I used a mixture)

Directions: 
1. Preheat oven to 375. Line a baking sheet with parchment paper.
2. Make the glaze by combining 2 tbsp sugar and 1 tbsp lemon juice. Mix until sugar dissolves.
3. Combine buttermilk, 1 tbsp lemon juice, sugar, vanilla, and egg in a medium bowl and stir until well combined.
4. Combine flours, baking powder and salt in a large bowl and mix. Add chilled, small butter pieces. 
5. Fold in the dried berries, then add the wet ingredients, stirring just until moist. At this point, the dough will be sticky.
6. Knead dough lightly four times on a floured surface with floured hands. 
7. Form the dough into an 8-inch circle onto baking sheet. It should be about 3/4" thick. 
8. Using a knife, cut the dough into 10 wedges. Do not cut all the way through, though. 
9. Brush the lemon glaze over the dough, then place in the oven for about 18-20 minutes, or until golden and a toothpick comes out clean. These can be enjoyed either warm or at room temp.