Fourth of July Breakfast: Cran-Blueberry Scones with Lemon Glaze

Scroll down for more great recipes for the Fourth, including a complete menu and shopping list....I wasn't expecting to fall madly in love with these breakfast scones. I thought we would have a stuffy and proper mid morning affair and I'd forget all about it the next day. But it's Tuesday and I should know better. It's Tuesdays with Dorie, and Dorie Greenspan, goddess baker, never disappoints. So you can bet your Yankee Doodle Dandy that these scones are positively addictive. I made a half batch, six scones for a family of four. Two each for the adults, one each for the kids, right? Right? Wrong. My little boy gobbled up two and a half before I could secret some away for his poor father, who misses all the good food. I certainly wasn't willing to sacrifice my allotted portion. (Remember Saturday's beignets? Sorry again, Quiet Man.) So get smart and make a whole batch and stash some in your sugar bin so you won't have to share.

Cran-blueberry Scones with Lemon Glaze

Adapted from Dorie Greenspan's Apple and Cheddar Scone Recipe

Estimated Cost: $3.00 for six

Notes: These mix up in about five minutes, so you'll have time to make them before you head out to your local Independence Parade.

1 egg yolk

1/4 cup plus 2 tablespoons buttermilk

3/4 cup plus 2 tablespoons flour (I added half whole wheat)

3 tablespoons cornmeal

1 tablespoon sugar

1/2 teaspoon lemon zest

1 and 1/2 teaspoons baking powder

1/8 teaspoon baking soda

1/8 teaspoon salt

4 tablespoons cold unsalted butter, cut into small pieces

1/4 cup each dried blueberries and cranberries

For Glaze:

1 tablespoon butter

2 tablespoons lemon juice

3/4 cup powdered sugar

Preheat oven to 400 degrees. In a small bowl, whisk egg yolk and buttermilk. In a large bowl, combine flour, cornmeal, sugar, zest, powder, soda, and salt. Cut in butter, using a pie cutter or two knives until mixture resembles coarse meal. Pour buttermilk mixture over the top and gently mix to form a dough. Stir in dried berries. Mixture will be sticky. On a floured sheet of waxed paper, pat dough into rectangle. Cut into six pieces and bake for about 20 minutes, or until lightly browned. To prepare glaze, combine butter, lemon juice and powdered sugar, stirring until smooth. Frost scones while they are still warm.

Coming Tomorrow:

Buttermilk and Blue Cheese Red Potato Salad

and Tomato and Cucumber Slaw with Lemon Dressing

Nantucket Cranberry White Chocolate Oatmeal Cookies

If you've ever visited the "Little Grey Lady of the Sea," otherwise know as the island of Nantucket, then you know that it is famous for its cranberries. I first went to Nantucket on my honeymoon, and even though I was hopelessly devoted to my husband, I was forced to divide my affections between him and the cranberries. Sadly, I won't be jetting off to the island anytime in the near future, but I can (and often do) replicate the little cranberry white chocolate cookies that we purchased repeatedly at a little beachside bakery. I paid more for one cookie then you'll pay for this whole batch! Here's a little taste of Nantucket for the next generation.

Nantucket Cranberry White Chocolate Oatmeal Cookies
Estimated Cost for Batch: $2.30
1/2 cup butter
1 cup dark brown sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon salt
3/4 teaspoon baking soda
1 tablespoon grated orange zest
1 and 1/2 cups flour
1 cup old fashioned oats
3/4 cup white chocolate chips
1/2 cup sweetened dried cranberries
1/2 cup natural pistachios, shelled and chopped
Preheat oven to 350 degrees. In a medium bowl, cream butter and sugar. Add egg, vanilla, and orange zest. Stir in salt and soda. Add flour and then oats. Mix in white chocolate, cranberries, and pistachios if desired. Roll into generous 1 inch balls and bake for 8-10 minutes. Makes about 26 cookies.