I felt like baking on a recent Sunday morning, but wasn't quite sure what I wanted to make.

I didn't want anything too sweet, like cookies, and I didn't want to bake muffins — having made Chocolate Peanut Butter Crunch muffins fairly recently.

What to do, what to do ...?

And then it came to me: scones! A perfect breakfast to eat on the front porch on the first sunny morning we'd had in maybe two weeks (after all those days of monsoons and flooding and tornado warnings).

I had blueberries just waiting patiently for this project, and they added a sweet/tart flavor — not to mention gorgeous color! — to my beautiful baked goods. A drizzle of lemon glaze was the ideal complement to the crumbly scone and the juicy fruit therein.

I baked, I waited kinda/sorta patiently for the scones to cool, I made a good strong cup of coffee, and I ate a lovely breakfast on the porch.

A perfect peaceful morning.

Lemon-Glazed Blueberry Scones

Ingredients

2 cups unbleached flour

1/3 cup sugar

Pinch of salt

1 teaspoon baking soda

1 teaspoon aluminum-free baking powder

3/4 cup quick-cook oats

1/2 cup butter, in small pieces

3/4 cup blueberries

2/3 cup buttermilk

1/2 cup confectioners' sugar

3 teaspoons fresh lemon juice

Directions

Preheat oven to 350 degrees. Grease a baking sheet.

In a large bowl, combine the flour, sugar, salt, baking soda, baking powder and oats. Using your fingers or a pastry cutter, mix in the butter until the mixture is crumbly. Gently stir in the blueberries, then stir in the buttermilk.

Knead the dough just until it holds together, then press it into an 8-inch circle on the prepared baking sheet. Score the dough into 8 portions, then bake for 30-35 minutes until the scones are golden and the center is set when lightly pressed. Carefully cut the scones apart, then let cool completely.

Stir together the confectioners' sugar and lemon juice to make a glaze, then drizzle it over each scone. Let the glaze set, then serve.

Makes 8 scones.

Mary Bilyeu has won or placed in more than 60 cooking contests and writes about her adventures in the kitchen. She was thrilled to have her post about Scottish Oatmeal Shortbread named as one of the daily "Best of the Blogs" by the prestigious Food News Journal.

Go visit Mary's blog — Food Floozie — on which she enthuses and effuses over all things food-related. Her newest feature is Frugal Floozie Friday, seeking fun and food for $5 or less ... really! Feel free to email her with questions or comments or suggestions: yentamary@gmail.com.

The phrase "You Should Only Be Happy" (written in Hebrew on the stone pictured at the top of this post) comes from Deuteronomy 16:15 and is a wish for all her readers as they cook along with her ... may you always be happy here.