As much as I would love to cook for my blog full-time, I have to go to work each day, often work long hours, and many times eat lunch at my desk. I used to be able to skip breakfast but I just can’t do that anymore so I do my best to eat something healthy. I have to muster up every ounce of self-control not to run to the Dunkin’ Donuts for egg and cheese on a fattening bagel. I rarely bring in cereal because I don’t want to have to worry about running out to buy milk and I think it’s a pain to bring in egg whites to cook in the microwave. Despite the fact that my office building provides a two-story cafeteria for employees with stunning views of Philadelphia, I rarely go up there because I don’t trust myself to get something healthy with all of the other buttery, cheesy options available (I could eat the walnut-raisin cream cheese by the spoonful!). Generally, I grab a packet of oatmeal from home but every once in a while, I love to make muffins or scones to store in the freezer which are easy to grab as I’m running out the door.

Blueberries are ridiculously delicious right now so I keep buying packages of them each time I’m at the store or produce market. Wanting something a little more interesting than plain old blueberry scones, I decided to use up the last of some of my basil and make Blueberry-Basil Scones. It may sound like an odd combination but they are both fresh, vibrant flavors that just so happen to complement one another. These scones also have a bit of lemon zest as well, adding to the brightness of these scones. Eat these toasted with a little bit of butter or jam or just eat them plain and enjoy how the blueberries pop so perfectly in every bite.

Blueberry-Basil Scones (makes 8 scones)

Adapted from Martha Stewart’s Blueberry Scones

• 1 cup all-purpose flour
• 1 cup whole-wheat flour
• 3 tablespoons sugar or Splenda
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 6 tablespoons cold unsalted butter, cut into pieces
• 1 1/2 cups fresh blueberries, picked over and rinsed
• 1/4 cup basil, chopped
• 1 teaspoon lemon zest, grated
• 1/3 cup 1% reduced-fat milk
• 2 large eggs, lightly beaten

Preheat oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat, and set aside. In a large bowl, combines flours, sugar, baking powder, and salt. Using a pastry cutter or two knives, cut butter into the flour mixture until incorporated. Stir in blueberries, basil and lemon zest. In a small bowl or measuring cup, whisk together milk, vanilla and eggs. Make a well in the center of the dry ingredients and pour in the milk mixture. Carefully combine the mixture with a fork just until dough comes together. Turn dough out onto a lightly floured surface, and carefully knead a few times (do not overknead). Shape dough into an 8-inch circle and place on the baking sheet. Cut dough into 8 wedges, cutting into, but not through, the dough. Bake until golden brown, 20 to 22 minutes. Transfer scones to wire racks to cool. Optional: Brush 2 teaspoons of additional milk over surface of dough and sprinkle with 2 teaspoons of additional sugar before baking.

The ingredients:

In a large bowl, combines flours, sugar, baking powder, and salt. Using a pastry cutter or two knives, cut butter into the flour mixture until incorporated.

Stir in blueberries, basil and lemon zest.

In a small bowl or measuring cup, whisk together milk, vanilla and eggs. Make a well in the center of the dry ingredients and pour in the milk mixture. Carefully combine the mixture with a fork just until dough comes together.

Turn dough out onto a lightly floured surface, and carefully knead a few times (do not overknead). Shape dough into an 8-inch circle and place on the baking sheet. Cut dough into 8 wedges, cutting into, but not through, the dough.

Bake until golden brown, 20 to 22 minutes. Transfer scones to wire racks to cool.