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Recipes - blueberry lemon scones Recipe

Recipe Name

blueberry lemon scones

Submitted by

Guest

Recipe Description

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Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	25	Cook Time (minutes)	25	Ready In (minutes)	50

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Ingredients
Amt.	Measure	Ingredient



1	cup	blueberries
2/3	cup	buttermilk, organic, Organic Valley
2	cups	flour unbleached
3	tablespoons	sugar
3	teaspoons	baking powder (1 Tablespoon)
1/4	teaspoon	salt
3	tablespoons	lemon or orange zest
1	large	eggs
5	tablespoons	butter

Steps

Sequence	Step

1	Beat egg, buttermilk and lemon zest together and set aside.
2	In large mixing bowl, whisk the flour, sugar, baking powder and salt together. Add the butter and using a pastry cutter, fork or your fingers (Dorie prefers using her fingers best) cut it into the flour until you have a pebbly mixture the size of peas.
3	Pour the egg and cream into the flour/butter mixture and stir to combine with a rubber spatula. Very gently, fold the blueberries into the dough, being careful not to crush them. When the mixture is totally incorporated, turn the dough out onto a floured surface and pat out until it is 1 inch thick. Using a biscuit cutter, cut out circles and place on a baking sheet lined with parchment paper; alternatively you can just cut the dough into squares or triangles.
4	Brush the tops of the scones with the egg wash, then sprinkle generously with sugar. Bake for 18-20 minutes, until the are nicely browned. Serve immediately. Store any leftovers in an airtight container. Makes approximately 10 scones.

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