scone zone*

Near the tippy-top of my list of people I'd love to meet and hang out with for any amount of time is Conan O'Brien. That man is a laugh riot.

He's as sharp as a tack and witty and always so quick with a joke; I appreciate his self-deprecating sense of humor and terrific physical comedy too. Plus, he handled all that crap with NBC with absolute aplomb. Is it wrong that I kind of just want to ruffle his red, red, floppy, funny hair?

*In case you missed it, the Cone Zone is a phrase often used in reference to Conan's empire.

So, scones. We make a different type every day at the bakery, and the one that sells out the quickest is, without a doubt, the blueberry. I'm not sure if it's the grandeur of the big blobs of purple fruit that reels people in or if they think they're actually ordering something healthful. I will say, though, that the fruit scones are probably the least sinful option in our bake case.

In addition to juicy blueberries**, this batch contains ground oats and almonds, which not only provide some nutritional benefits, but texture and substance as well. As flavorings go, there's a bit of lemon zest and juice and a sprinkle of ginger, which is my homage to my favorite Irish redhead (fondly known to some as the Ginja Ninja).

**Keep the juiciness of the berries in mind when adding your liquids--flat scones are pretty unappealing and that's what you'll get if the dough is too wet.

Ginja Ninja Blueberry Scones
Makes 8
Ingredients:

• 1-1/2 cups all-purpose flour
• 1 cup oats
• 3/4 cup almonds, finely ground
• 1/2 cup granulated sugar, plus more for sprinkling on top
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ginger
• Zest of one lemon
• 4 ounces (8 tablespoons) butter, cold and cubed
• 1/2 cup buttermilk
• 2 tablespoons freshly-squeezed lemon juice
• 1/2 cup blueberries, fresh or frozen

Directions:
Preheat oven to 350 degrees F.
Combine the dry ingredients (including lemon zest) and cut in the butter until a coarse, crumbly mixture is formed.
Mix in the buttermilk, lemon juice, and blueberries using a fork until everything is moistened and then turn the batter out onto a floured surface.
Form the dough into a 6-inch wide disk about an inch in height.
Apply an egg wash and sprinkle with sugar, then cut the disk into 8 wedges.
Transfer the wedges to a baking sheet with about 2 inches between them and bake for 20-25 minutes.