I used to watch my mom hand-stir bowls of icing for birthday cupcakes
and sugar cookies.
It seemed magical as she added butter, powder sugar and vanilla and ended
up with a bowl of creamy loveliness.
We always begged to lick the spoon.
This morning we are lounging.
It is our first weekend after Christmas vacation where we are all home.
And it is lovely.
It was occasion worthy of scones.
And lemon icing.
Lemon icing is sunshine in sugar form.
Add a cup of piping hot coffee and it can bring a small tear of joy
to one's eye.
I thought you might be lounging this morning, too.
You may need some icing. I'm just saying.
2 C flour
1/4 C sugar
1 T baking powder
Cut in 1/2 C of butter until crumbly.
Mix in 1 C of buttermilk.
Add 1 C fresh blueberries.
Form into a round on a greased cookie sheet. Cut into 12 pieces.
Separate into 4 rows.
Bake at 400 degrees until golden brown on the bottom 12-15 minutes.
3 T butter, softened
1 C powdered sugar
Juice of 1/2 Meyer lemon
Mix by hand until smooth.
Frost the scones while they are still warm so that icing melts and glazes
Eat. Take a sip of coffee.
Wipe small tear of joy from your cheek.