Puppy Playtime and Blueberry Scones

On a weekend morning the smell of coffee is what gets me out of bed. That and a cold nose from our puppy dog who is ready to go outside to do her business. The last Saturday of every month our local kennel hosts Coffee and Canines. This is a time for you to bring your fury buddy to play in their BIG yard with other dogs while enjoying coffee, kolaches, and fellowship. This kennel, Bayside Bed & Biscuit, has gained notable recognition with locals for their level of care and thoroughness. Here is my fury friend enjoying playtime.

Did you know that lighter roasts of coffee actually have more caffeine than darker roasts? I assumed the opposite. However, I guess that is why coffees that are labeled with Breakfast Blend are usually light roast. Obviously you need more "pick-me-up" at breakfast time. =) About that coffee.... it goes great with scones! This recipe came from the Cooking Light magazine but I made a few modifications after repeated attempts. The first scone I ever ate was very dry and bitter. I suppose many people like them that way because they dunk in their coffee. My "taste testers" prefer slightly sweet and crumbly. And let me tell you.... the "taste testers" get what they want! =)

Cornmeal Blueberry Scones

•  1 1/3 cups all-purpose flour
• 2/3 cup yellow cornmeal
• 2 tablespoons granulated sugar
• 2 tablespoons packed brown sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 2/3 cup cold butter, cut up
• 1/2 cup buttermilk
• 1 egg
• 1 1/2 teaspoons finely shredded lime peel
• 1 cup frozen blueberries
• 1 teaspoon cornstarch
• 3 -4 teaspoons lime juice
• 1 cup powdered sugar
• 3 tablespoons chopped almonds, toasted

1. Preheat oven to 450°F Coat a large baking sheet with cooking spray; set aside.
2. In a large bowl combine flour, cornmeal, granulated sugar, brown sugar, baking powder, baking soda, and 1/2 teaspoon salt. Cut in butter until flour mixture resembles coarse crumbs. (I usually cut the butter in small pieces before putting in bowl to help with this part.) Make a well in center.
3. Combine buttermilk, egg, and peel; add all at once to flour mixture. Stir with a fork just until moistened.
4. Toss berries with cornstarch to coat; add to flour mixture. Stir gently 3 to 5 turns, just until berries are incorporated (do not over mix). Using a large spoon, drop dough into 12 mounds on baking sheet, leaving 1 inch between mounds. (If the blueberries don't stick in mix I usually spoon drop the dough part and then push in the blueberries).
5. Bake 12 to 15 minutes or until tops are golden. For icing, in a small bowl whisk enough lime juice into powdered sugar until drizzling consistency. Drizzle over warm scones. Sprinkle with nuts. Serve warm. Makes 12 scones.

Optional: If you want sweeter scones double the icing mixture.

Yields: a dozen scones

After I made these we ate them warm and had a few extra to save for later. The next day I went to grab one for a snack and they were covered in ants!!! ARGGG! I guess ants have a sweet tooth too....  With that said I recommend keeping in a SEALED container!