FRESH BLUEBERRY LEMON SCONES

Fresh Blueberry Lemon Scones image

Provided by Turnips 2 Tangerines (Lynn H)

Time 30m

Number Of Ingredients 12

Previous Next

2 c all purpose flour
1/4 c sugar
2 tsp baking powder
1/8 tsp salt
6 Tbsp unsalted cold butter, cubed
1 c fresh blueberries, or frozen blueberries thawed completely
1 egg, slightly beaten
1/2 tsp lemon extract
1/2 c buttermilk
2 tsp lemon zest, grated
1 egg, beaten
turbinado sugar or regular sugar

Steps:

1. Preheat oven 425, place oven rack in middle of oven. Line cookie sheet with parchment paper.
2. In large bowl, combine flour, sugar, baking powder and salt. Cut in cold butter with a pastry cutter. Mixture should look like coarse crumbs.
3. In small bowl, combine 1 egg, slightly beaten, lemon extract, buttermilk and lemon zest.
4. Add to flour mixture and stir just until dough comes together. Do not over mix. Fold in blueberries.
5. Knead dough in bowl 4-6 times. Transfer to a lightly floured surface. Pat dough into a 7" circle
6. Cut into 8 wedges. Place wedges on prepared cookie sheet.
7. Brush tops of scones with beaten egg. Sprinkle with sugar.
8. Bake at 425 for 20 mins. or until golden brown