“Eat Me” Blueberry Lemon Scones ~ #SundaySupper
Happy Sunday! This week the #SundaySupper crew is going to the cinema. Heather from Girlichef is hosting a movie-themed #SundaySupper this week. We’re making movie-inspired recipes. I just about jumped for joy as I was signing up to participate this week.
I don’t watch a lot of television, but I do like a good movie. Squirrel and I signed up for Netflix about a year ago, which means we get to watch as many movies as we like. Usually, Friday night is our movie night. Sometimes it’s just the two of us, but most of the time we head over to my mom and dad’s house to watch a movie with the family.
I’m a wee bit obsessed with Lewis Carroll’s Alice’s Adventures in Wonderland. As you can probably guess, Disney’s Alice in Wonderland is my favorite movie. I love the Alice books so much that I decided to use the movie as the topic for my 20-page research paper that I wrote last semester.
In honor of Alice and our movie-themed #SundaySupper, I decided to make “Eat Me” blueberry lemon scones. If you’re familiar with Disney’s Alice in Wonderland or the Alice books, then you know that Alice is forced to consume little cakes scrolled with the words Eat Me and cocktails (non-alcoholic, of course) scrolled with the words Drink Me in order to fit through the various doors and holes throughout the movie. I thought scones would be an appropriate choice to celebrate Alice and the rest of her “mad” friends. Besides, I adore scones; especially these, because they’re healthy.
I was originally supposed to make you strawberry orange scones, but I couldn’t find any decent strawberries. After I couldn’t find strawberries, I decided to make blackberry orange scones. Well, that didn’t quite work out as planned. I made a boo-boo during the mixing process; I forgot to add the sugar. I tried slipping the sugar in at the end (knowing that this was a bad idea to begin with and that my efforts would be futile), but I proceeded, keeping my fingers secretly crossed behind my back like a sneaky school girl breaking a promise. The universe didn’t have my back. Instead, it kicked me to the curb and didn’t return. The result wasn’t pretty. The scones looked like crater-pitted blobs.
So, I started over again. Come, join me for a “Mad” tea party…
The second time was a charm. Just look at that lemon glaze dripping off the sides. Yum!
Since I’m trying to eat better, I decided to create a healthier version. These are full of whole wheat flour, greek yogurt, fat-free butter milk, and fresh blueberries.
The result is a guilt-free, moist hunk of carbohydrate. Warning: Don’t be surprised if you go “mad” while nibbling on these.
Enjoy with a cup of tea or a big mug of coffee.
Check out the other movie-inspired recipes:
Toast (bready things)
- Scones (inspired by Tea with Mussolini) – Country Girl in the Village
- Croque Monsieur (inspired by It’s Complicated) – That Skinny Chick Can Bake!!!
- “Eat Me” Blueberry Lemon Scones (inspired by Alice in Wonderland) – The Messy Baker
- Dog Bone Breadsticks (inspired by Frankenweenie) – The Urban Mrs.
- Individual Deep Dish Pizzas (inspired by Mystic Pizza) – Momma’s Meals
- Basic Bread Recipe (inspired by Agora) – Masala Herb
- Mystical Double Cheese Pizza (inspired by Mystic Pizza) – Webicurean
- Vanilla Cinnamon Pancakes (inspired by No Reservations) – Pies and Plots
No Reservations (soups and salads)
- 10-Minute Potato Ham Soup with Pesto Swirl (inspired by Julie & Julia) – Shockingly Delicious
- Alaska Smoked Salmon, Celery, and Apple Salad (inspired by Salmon Fishing in the Yemen) – Pescetarian Journal
Today’s Special (fish, chicken, beef, and pork)
- الدار البيضاء Fish Tajine (inspired by Casablanca) – Maroc Mama
- Beef and Onions Braised in Beer (inspired by Julie & Julia) – Magnolia Days
- Spicy Seared Tuna with Balsamic Reduction (inspired by Big Fish) – I Run For Wine
- Slow Cooker Braised Short Ribs (inspired by Brave) – Big Bear’s Wife
- Puerco Pibil (inspired by Once Upon a Time in Mexico) – From the Bookshelf
Forks Over Knives (veggie-heavy dishes and sides)
- Eggplant in Garlic Sauce (inspired by The Joy Luck Club) – Hezzi-D’s Books and Cooks
- Beet Chips (inspired by Food Matters) – girlichef
- Ratatouille (inspired by Ratatouille) – Noshing With The Nolands
- Mushroom and Asparagus Mini Quiches (inspired by Sixteen Candles) – Home Cooking Memories
- Veg Samosas (inspired by Monsoon Wedding) – My Cute Bride
- Not So Fried Green Tomatoes (inspired by Fried Green Tomatoes) – Mama.Mommy.Mom
- Roasted Taters with Bacon (inspired by Lord of the Rings) – Curious Cuisiniere
- Goat Cheese Basil Grits (inspired by Fried Green Tomatoes) – Diabetic Foodie
Udon (pasta and noodles)
- Big Night Timpano (inspired by Big Night) – Kimchi Mom
- Better Baked Mac & Cheese (inspired by Soul Food) – What Smells So Good?
- Spaghetti with Meatballs and Gravy (inspired by Lady and the Tramp) – Juanita’s Cocina
- Spicy Sichuan Noodles (inspired by Eat Drink Man Woman) – Food Lust People Love
- Chicken Tchoupitoulas Pasta (inspired by Last Holiday) – Gourmet Drizzles
Just Desserts (sweet treats)
- The Best Chocolate Cake (inspired by Chocolat) – The Foodie Army Wife
- Chocolate Almond Torte with Raspberries (inspired by Chocolat) – Vintage Kitchen
- Iocane-Dusted Brownies of Unusual Size (BOUS’) (inspired by The Princess Bride) – The Cooking Actress
- Minny’s Chocolate Pie (inspired by The Help) – Daily Dish Recipes
- Pao de Lo | Portuguese Bundt Sponge Cake (inspired by My Big Fat Greek Wedding) – Family Foodie
- Gluten-Free Chocolate Chip Cookie Pie (inspired by Life of Pi) – No One Likes Crumbley Cookies
- Fantasia Cakes (inspired by Disney’s Fantasia) – NinjaBaking. com
- Chocolate Dipped Almond Coconut Bars (inspired by Charlie and the Chocolate Factory) – Kudos Kitchen By Renee
- (Gluten Free) Orange Soda Pound Cake (inspired by Joe Vs The Volcano) – Blueberries and Blessings
- Peach and Berry Cobbler (inspired by Soul Food) – The Lovely Pantry
- Golden Ticket Peanut Butter-Pretzel Truffles (inspired by Willy Wonka and the Chocolate Factory) – Weekend Gourmet
- French Macarons (inspired by Marie Antoinette) – Happy Baking Days
- Pistachio and Cherry Cannoli Cups (inspired by The Godfather) – Peanut Butter and Peppers
Bottle Shock (beverages)
- Raspberry Cordial (inspired by Anne of Green Gables) – NeighborFood
- Grapefruit Flirtini (inspired by Sex and the City) – Ruffles & Truffles
- Wines To Pair With #SundaySupper Movie-Inspired Recipes (inspired by Sideways) – ENOFYLZ Wine Blog
Join the #SundaySupper conversation on twitter on Sunday, April 14th to talk all about movies that have inspired us to head into the kitchen – and the food that comes from that inspiration (7pm EST)! We’ll tweet throughout the day and share recipes from all over the world. Follow the #SundaySupper hashtag, and include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.
- 2½ cups white whole wheat flour
- ⅓ cup sugar
- ¼ tsp. baking soda
- 2 tbs. baking powder
- ½ tsp. kosher salt
- ¼ cup unsalted butter, cold and cut into cubes
- 1¼ cups fat-free buttermilk
- ¼ cup Greek yogurt
- 1 egg
- ½ tsp. vanilla extract
- 2 tsp. lemon zest
- 1 cup frozen or fresh blueberries (do not thaw frozen blueberries)
- 1 cup powdered sugar
- 1 tsp. lemon zest
- 3½ tbs. lemon juice
- Preheat oven to 400 degrees F. Line a baking sheet with parchment.
- In a large bowl, whisk together flour, sugar, baking soda, baking powder, and salt. Using a pastry cutter or fork, cut the butter into the flour until it resembles very coarse sand (the mixture will still be a bit dry).
- In a small bowl, whisk together buttermilk, Greek yogurt, egg, vanilla extract, and lemon zest.
- Using a rubber spatula, gently stir the buttermilk mixture into the flour mixture. Gently fold in the blueberries. Scoop the mixture onto the prepared baking sheet using a large ice cream scoop.
- Bake for 25-30 minutes, or until the top of the scones are golden brown. Allow to cool on the baking sheet for 5 minutes; transfer to a wire rack to cool completely.
- Drizzle the glaze onto the slightly warm scones.
- In a medium bowl, whisk together powdered sugar and lemon zest. Slowly whisk in the lemon juice until smooth.