Lemon Blueberry Essential Oil Scones

It's a well-known fact that when you start using essential oils, you want to find a way to use them for everything and in everything and for me, that also includes cooking and baking. And some days you just have the urge to bake something sweet and pretend that calories don't exist. And some days, the stars align and you magically have all the ingredients you could need to make a delicious treat without having to make a trip to the grocery store. And some days you toss in a few (okay, more than that) drops of essential oils and make the best darn lemon blueberry scones you've ever tasted. And then you make your husband take them to work so you won't eat every last one of them. And then his coworkers propose marriage request more and you oblige because you're nice like that and because really, you didn't get enough scones since you sent them all the work. 

So, for those of you who like to bake... here's a recipe for some day.  

This is the cast of characters. Except for the baking soda. I don't know why that box sneaked into the picture. It was not invited to this party. So pretend it's not there. You will need: flour, sugar, baking powder (not soda), salt, heavy whipping cream, an egg, two lemons, vanilla extract, two sticks of butter, powdered sugar, milk, blueberries, and Young Living lemon essential oil. 

Here's your ingredients:
3 cups flour
2/3 c. sugar
5 tsp. baking powder
1/4 tsp. salt
2 sticks unsalted butter, cut into pieces
1 egg
1 cup heavy whipping cream
1 tsp. vanilla
Zest of one lemon
15-20 drops of Young Living lemon essential oil
1 cup blueberries

And the glaze is:
5 cups powdered sugar
Juice and zest of one lemon
1 c. milk
10 drops lemon essential oil

Begin by sifting together the flour, sugar, baking powder, and salt. In another bowl (or measuring cup), combine whipping cream, vanilla, lemon zest, egg, and essential oil and let it sit for a bit. Cut your butter into the flour mixture and then add the liquid ingredients until it forms a dough. Gently work in a cup or so of blueberries, trying not to break any of them. I used my hands. 

 Flour a flat surface and roll the dough into a rough rectangle. Cut the dough into squares (I used a pizza cutter) and then cut each square diagonally to form triangles. Place on parchment lined baking sheets and bake at 350 degrees for 17-18 minutes. Meanwhile, sift powdered sugar and add milk, lemon juice, zest, and lemon essential oil to make a glaze. Allow scones to cool completely and then dip in glaze.  

 The last step is very important. Don't forget. After the scones have set up, hide in the pantry and eat one so your three-year-old doesn't see. Then send the rest of the batch to work with your husband so you don't gain 12 pounds. The end.