Lemon Blueberry Scones

Scones are one of those elusive pastries for me. I know I've mentioned it before, but it's quite rare for me to make a batch of scones and have them actually taste edible, let alone delicious. I've ruined more scone recipes than cakes, cookies, and tarts combined. That is quite a few scones, I might add. There is little more disappointing than tossing a fresh batch of scones into the trash can (all that butter to waste!).

Well, perhaps it is a bit more disappointing when you leave them on the counter to taunt you, hoping desperately that they will taste better the next time you grab a bite. But, as life should have it, scones aren't made of magic and they don't taste better—they might even taste worse. The scones just become a sad, pitiful reminder of what they could have been had you not miserably messed them up. Then you throw them in the trash. That's a bit more disappointing.

Not that I speak from experience or anything.

The method for making scones is actually quite simple. In fact, if you have a stand mixer, you can whip up a batch in less than five minutes (seriously!). First the butter is cut into the dry ingredients. Delicious extras (like fruit or chocolate chips) are then stirred in before mixing in the wet ingredients, which forms the mess into a dough. Making a batch of cookies is just as complicated as making scones, in all seriousness.

Which is exactly why I'm so confused that I can't seem to master the art of the scone. Perhaps practice will make perfect?

Either way, I have been practicing.

The Lemon Blueberry Scones I'm sharing with you today were so good I made them two days in a row. Very few recipes receive that kind of honor from me. The first batch I shared with a few neighbors (after eating two straight from the oven). The second batch was solely for myself, which I later realized was too dangerous an idea for my hips and ended up giving the remaining scones away to save my pants size.

To put it plainly, these scones are so delicious you will have to share them or else risk eating the entire batch by yourself. I think these are the perfect morning breakfast to serve when you've had a few guests spend the night. Not only are there enough scones to go around, but everyone will look at you like a scone-making god.

Now, tell me, who wouldn't want to be looked up to like that?

I think my scone phobia has officially been conquered.

These Lemon Blueberry Scones balance perfectly on the edge of sweet and tart, moist and crumbly, and light and dense. The scones themselves are not terribly sweet (the blueberries are the primary source of sweetness) and the addition of lemon zest adds a delightful tartness to the overall flavor. The lemon glaze itself is sweet and helps to balance out the flavors (don't skip the glaze!). The texture of these scones is also worth noting. The outside of the scone is dry and crumbly, while the inside is moist and rich, almost like a cake. This makes each bite interesting and a play on opposing textures. The scone is also fairly light (you won't feel like you are eating cake for breakfast), but is dense enough to fill you up.

These scones are worth your time. Trust me.

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Cherry Almond Muffins

Over the last year I've evolved into a morning person. An early bird, if you will. Waking up with the sunrise and falling asleep shortly after sunset has slowly become a way of life for me. I've grown to embrace it. Some days, I can't even imagine sleeping through the early morning hours I've learned to love.

It never used to be this way.

I suffered from insomnia for many years. I was a night owl by circumstance, not by choice. Growing up, the thought of going to bed was enough to instill a deep dread within me. During my teenage years, it would take me nearly two hours to fall asleep at night, every night. Two hours. I would lay there, staring at the ceiling, imagining far away places and wishing my dreams would take me there. I longed for rest. Reading books, staying away from the television, trying to turn off my mind—nothing seemed to help.

Sleep eluded me.

As a result, I would sleep very late into the morning hours. The idea of waking earlier than 10 am sent shivers down my spine. I became the typical teenager, hardly sleeping during the week and crashing on the weekends.

During university, my symptoms only worsened. I would be awake until the wee hours of the morning doing homework or spending time with friends. Unfortunately for me, my courses were always early in the day. Instead of lying awake in bed hoping the sandman would drop by for a visit, I simply didn't sleep. For an entire semester, I averaged between 3-4 hours of sleep a night. I had cured my insomnia, but replaced it with mental and physical exhaustion.

Was it healthy? Certainly not. But it prevented me from spending those long hours in the dark, dreaming of sleep. I've had enough of those hours to last me a lifetime.

Last summer, I was determined to find a healthy balance. Each morning, both weekdays and weekends, I would set my alarm for the same time. I started late and gradually set it earlier over the next few months. I wouldn't go to bed until I was tired. Whether my drowsiness set in at 11 o'clock at night or 2 o'clock in the morning, it didn't matter. When my alarm went off the next morning, it was time to get up. No snoozing. No just five more minutes.

I gave my body a schedule and it had learned to adjust.

Every now and then I still have trouble falling asleep, but my insomnia has essentially disappeared. Though I'm often awake at the crack of dawn, I've grown to love it. My mornings feel long and luxurious, like I'm living on stolen time. I use these new found hours to go to the gym or bake sweet treats for you.

Being an early bird also means I get to enjoy muffins when they are meant to be enjoyed—in the morning, with a cup of tea.

These Cherry Almond Muffins are filling, yet retain a lighter texture. The cherries bring a soft sweetness to each bite. Almonds are mixed into the batter as well as sprinkled on top. During baking, the sprinkled almonds become lightly toasted, adding another dimension of flavor to these simple but delicate muffins. These are best served warm with a small pat of butter.

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Vanilla Pear Muffins

There are two delinquent birds that like to wreak havoc around my neighborhood. They run up and down the streets without a care in the world. They chase and peck at wandering cats. Small animals run from them in terror. Theses birds are fearless. If I didn't know any better, I would imagine these birds were outlaws on the run from the law, showing man and beast just who's in charge.

In the early hours of the morning, they like to drum on the basement windows with their beaks. The sound is so loud, it resonates throughout the entire house. The first time I heard it, my sister and I were both certain that someone was trying to break in by pounding hammers against the windows. But, no. It was just the birds.

After I caught them in the act, they ran away, pecking each other playfully as if to congratulate themselves on their dirty deeds. These birds know no boundaries. I'm almost afraid of them. I wonder, if I met them in a dark alley, would they chase me around and peck at my ankles?

I hope I don't have to find out.

Since this early morning window pounding has become a regular affair, sleeping in has become a thing of the past. And, while this certainly doesn't make me too happy, I think the results of my early morning baking will please you.

This morning, I made some muffins. While many of you may scoff at yet another muffin recipe being sent your way, I would like to point out that these aren't just any old muffins; these particular muffins are something to write home about.

Instead of telling you what I think of them, I want to share what one of my muffin taste testers shared with me: "The muffins were not only delicious, but tasted unlike any other dessert I have consumed. The flavor of the pear nutmeg muffin has no equal; certainly nothing to which I can compare. The muffin occupies its own pedestal for delectability in the 'tasty and delicious' hall of fame. A truly unique combination of ingredients."

If that doesn't sell you on these, I'm not sure what will.

These vanilla pear muffins are moist, tender, and one-of-a-kind. These muffins have a very unique texture, closely resembling a bread instead of a light cake. The flavors are what really make these muffins shine. Certainly you've had pears and nutmeg together before, but this will change everything you thought you knew about it. Combined with a hint of vanilla, this flavor fusion will blow your taste buds out of the water. Trust me when I say you need to make these muffins as soon as possible.

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