SUMMER SCONES
This is one delicious little scone. You can smell the lemon as you open the oven after baking. Lemon and blueberries are a fabulous flavor combination and perfect in this scone. The dried blueberries are sweet and plump and help the center stay soft and tender. Paired with the crunch from the sprinkled sugar crust, these scones are heavenly. A delightful treat!
Provided by Joan Penney @thyme4dinner
Categories Other Breakfast
Number Of Ingredients 12
Steps:
- Preheat oven 375. Line baking sheet with parchment paper.
- Bring water and 1/4 c sugar to boil. Remove from heat and add dried blueberries. Allow to sit while preparing dough.
- In a large bowl, add lemon zest, flour, sugar, baking powder, baking soda, and salt. Mix well.
- Cut in cold butter until pieces no larger than a pea are visible.
- Add buttermilk. Stir until there are no dry spots (add some of the blueberry sugar water if too dry).
- Drain the blueberries reserving the sugar water for another use.
- With your fingers, work the blueberries into the dough.
- Pat into a 2" thick disk, move to parchment lined baking sheet.
- Sprinkle disk with remaining 1 tbsp sugar. Cut into 8 triangles.
- Bake at 375 for 21-25 min.
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