Happy Sunday! This week the #SundaySupper crew is going to the cinema. Heather from Girlichef is hosting a movie-themed #SundaySupper this week. We’re making movie-inspired recipes. I just about jumped for joy as I was signing up to participate this week.

I don’t watch a lot of television, but I do like a good movie. Squirrel and I signed up for Netflix about a  year ago, which means we get to watch as many movies as we like. Usually, Friday night is our movie night. Sometimes it’s just the two of us, but most of the time we head over to my mom and dad’s house to watch a movie with the family.

I’m a wee bit obsessed with Lewis Carroll’s Alice’s Adventures in Wonderland. As you can probably guess, Disney’s Alice in Wonderland is my favorite movie. I love the Alice books so much that I decided to use the movie as the topic for my 20-page research paper that I wrote last semester.

In honor of Alice and our movie-themed #SundaySupper, I decided to make “Eat Me” blueberry lemon scones. If you’re familiar with Disney’s Alice in Wonderland or the Alice books, then you know that Alice is forced to consume little cakes scrolled with the words Eat Me and cocktails (non-alcoholic, of course) scrolled with the words Drink Me in order to fit through the various doors and holes throughout the movie. I thought scones would be an appropriate choice to celebrate Alice and the rest of her “mad” friends. Besides, I adore scones; especially these, because they’re healthy.

I was originally supposed to make you strawberry orange scones, but I couldn’t find any decent strawberries. After I couldn’t find strawberries, I decided to make blackberry orange scones. Well, that didn’t quite work out as planned. I made a boo-boo during the mixing process; I forgot to add the sugar. I tried slipping the sugar in at the end (knowing that this was a bad idea to begin with and that my efforts would be futile), but I proceeded, keeping my fingers secretly crossed behind my back like a sneaky school girl breaking a promise. The universe didn’t have my back. Instead, it kicked me to the curb and didn’t return. The result wasn’t pretty. The scones looked like crater-pitted blobs.

So, I started over again. Come, join me for a “Mad” tea party…

Blueberry Lemon Scones | www.themessybakerblog.com -6975

The second time was a charm. Just look at that lemon glaze dripping off the sides. Yum!

Since I’m trying to eat better, I decided to create a healthier version. These are full of whole wheat flour, greek yogurt, fat-free butter milk, and fresh blueberries.

Blueberry Lemon Scones | www.themessybakerblog.com -6959

The result is a guilt-free, moist hunk of carbohydrate. Warning: Don’t be surprised if you go “mad” while nibbling on these.

Blueberry Lemon Scones | www.themessybakerblog.com -6965

Enjoy with a cup of tea or a big mug of coffee.

Check out the other movie-inspired recipes:

Toast (bready things)

No Reservations (soups and salads)

Today’s Special (fish, chicken, beef, and pork)

Forks Over Knives (veggie-heavy dishes and sides)

Udon (pasta and noodles)

Just Desserts (sweet treats)

Bottle Shock (beverages)

Join the #SundaySupper conversation on twitter on Sunday, April 14th to talk all about movies that have inspired us to head into the kitchen – and the food that comes from that inspiration (7pm EST)!  We’ll tweet throughout the day and share recipes from all over the world.   Follow the #SundaySupper hashtag, and include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

“Eat Me” Blueberry Lemon Scones

Recipe Type: Scones, Quick Bread
Author: Jennie
Prep time:
Cook time:
Total time:
Serves: 11
  • Scones
  • 2 1/2 cups white whole wheat flour
  • 1/3 cup sugar
  • 1/4 tsp. baking soda
  • 2 tbs. baking powder
  • 1/2 tsp. kosher salt
  • 1/4 cup unsalted butter, cold and cut into cubes
  • 1 1/4 cups fat-free buttermilk
  • 1/4 cup Greek yogurt
  • 1 egg
  • 1/2 tsp. vanilla extract
  • 2 tsp. lemon zest
  • 1 cup frozen or fresh blueberries (do not thaw frozen blueberries)
  • Glaze
  • 1 cup powdered sugar
  • 1 tsp. lemon zest
  • 3 1/2 tbs. lemon juice
  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment.
  2. In a large bowl, whisk together flour, sugar, baking soda, baking powder, and salt. Using a pastry cutter or fork, cut the butter into the flour until it resembles very coarse sand (the mixture will still be a bit dry).
  3. In a small bowl, whisk together buttermilk, Greek yogurt, egg, vanilla extract, and lemon zest.
  4. Using a rubber spatula, gently stir the buttermilk mixture into the flour mixture. Gently fold in the blueberries. Scoop the mixture onto the prepared baking sheet using a large ice cream scoop.
  5. Bake for 25-30 minutes, or until the top of the scones are golden brown. Allow to cool on the baking sheet for 5 minutes; transfer to a wire rack to cool completely.
  6. Drizzle the glaze onto the slightly warm scones.
  1. In a medium bowl, whisk together powdered sugar and lemon zest. Slowly whisk in the lemon juice until smooth.