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Well, this summer has flown on by. It’s hard to believe that September is less than a week away, even though Mother Nature has been tipping her hand to let us know that fall is coming — which makes me smile because a crisp fall morning is heaven.

Apparently, I’m on a brunch kick here because this week’s recipe is for Lemony Glazed Blueberry Scones, and it comes from my dear friend Erin Farha Kimmett’s “Hospitality and Joy” cookbook.

Are you a sit-and-savor breakfast kind of person? Very rarely do I take the time for that, so scones are a beautiful way to grab and go and still eat something delicious. And of course, these scones would be even better paired with a hot, tasty latte.

This is the first scone recipe I’ve ever made without butter. But it’s beautiful and delicious. And most everyone has canola oil in the pantry, so you might not even have to run to the store for ingredients. That’s a huge plus in today’s world of masking up wherever you go.

Happy baking, readers. Oh, and double this recipe. The scones or dough freeze beautifully.

How to make Lemony-Blueberry Scones

Preheat the oven to 450 degrees and line a baking sheet with parchment paper.

In a small mixing bowl, combine powdered sugar and lemon juice until the consistency is right for glazing. Cover and set aside.

In a medium mixing bowl, combine flour, sugar, baking powder and salt. Slowly add in canola oil and milk until half incorporated, then add blueberries. Mix until fully incorporated and turn the dough out onto a lightly floured surface. Shape the dough into a 4 x 10” rectangle. Using a sharp knife, cut into 16 triangles and transfer to baking sheet.

Bake until scones are lightly golden brown and have a little “give” as you press down on the tops, about 12-14 minutes. Place a baking sheet under a wire cooling rack. Place scones atop cooling rack and promptly cover with the glaze mixture.