Chocolate Chip Scone Loaf

In January Meyer lemons start popping up here and there.  These
first couple months of the year can be so cold and quite
dreary and I've noticed that I tend to fill our fridge with all
sorts of citrus  in hopes of bringing some brightness to a
rather ugh couple of months. 





These Meyer lemon waffles are one of our very favorites. 
Noah and Preston top theirs with mountains of whipped cream and powdered
sugar.  Stella and I love the blueberry sauce swirled into the whipped
cream (It looks so pretty and purpley), and Todd is happy either way (although
if he had to choose just one way, I'm pretty sure he'd side with the boys).





The last time we made these waffles, it was a Saturday morning and all three
of my kiddies were in the kitchen helping.  Each had a job.  I loved
hearing Stella tell Todd that she was in charge of the wet ingredients. 





It doesn't happen very often where we are all together in the kitchen making
a meal together.  The kitchen tends to be more my space and
often it's just easier for me make the meal by myself (less
explaining and usually less mess). 





But on this particular Saturday morning, I remember feeling so
grateful for these three kids of mine and for small moments in
time where we are all together in one of my favorite spots (the kitchen)
making and sharing a meal together. It was a reminder to invite them
into this space that I love so much and hopefully pass on a part of my love for
making a meal that will be shared with those you care for and love. 

Meyer
Lemon Buttermilk Waffles

2
cups flour

1/2
teaspoon baking soda



1/2
teaspoon salt



1
1/4 cup buttermilk



1/2
cup milk



4
tablespoons butter, melted



2
eggs



1
tablespoon sugar



2
tablespoons Meyer lemon juice, freshly squeezed



1
tablespoon Meyer lemon zest



Unsweetened
whipped cream



Maple
blueberry sauce



Powdered
sugar



 



Preheat
waffle iron.

In
a medium sized mixing bowl, combine the flour, baking soda, and salt.  Set
aside.  In a small bowl combine the sugar and lemon zest.  Use your
fingers to rub the zest into the sugar until it is fragrant. 

In
another medium sized bowl, whisk together the buttermilk, milk, melted butter,
eggs, lemon sugar, and lemon juice.  Pour wet ingredients over the dry
ingredients and whisk until ingredients are just combined, taking care to not over
mix.

Pour
batter onto the hot waffle iron and bake until crisp and golden
brown.  Serve waffles immediately with unsweetened whipped cream,
maple blueberry sauce, and a dusting of powdered sugar.  

Recipe
slightly adapted from Alaska
from Scratch