FRESH LEMON-BLUEBERRY SCONES

Fresh Lemon-Blueberry Scones image

Enjoy sweet and tender scones without all the work of rolling and cutting, thanks to a shapely baking pan.

Provided by Betty Crocker Kitchens

Time 40m

Yield 8

Number Of Ingredients 12

Ingredients

2 1/4 cups Gold Medal™ all-purpose flour
1/4 cup sugar
1 tablespoon grated lemon peel
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup firm butter or margarine
1 package (3 oz) cream cheese, softened
1 egg
1/3 cup milk
3/4 cup fresh blueberries
Lemon juice
Sugar

Steps:

Heat oven to 400°F. In large bowl, mix flour, 1/4 cup sugar, the lemon peel, baking powder and salt. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs.
In small bowl, mix cream cheese and egg until smooth. Gradually stir in milk and blueberries. Stir cream cheese mixture into flour mixture until dough leaves side of bowl and forms a ball.
Place about 1/3 cup dough in each wedge of ungreased divided scone pan. Brush with lemon juice. Sprinkle with sugar.
Bake 20 to 22 minutes or until golden brown. Immediately remove from pan to cooling rack. Serve warm.

Nutrition Facts : Calories 275, Carbohydrate 35 g, Cholesterol 60 mg, Fat 3, Fiber 1 g, Protein 6 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 290 mg