Fresh Blueberry Lemon Scones
Turnips 2 Tangerines (Lynn H)
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- 2 c
- all purpose flour
- 1/4 c
- 2 tsp
- baking powder
- 1/8 tsp
- 6 Tbsp
- unsalted cold butter, cubed
- 1 c
- fresh blueberries, or frozen blueberries thawed completely
- egg, slightly beaten
- 1/2 tsp
- lemon extract
- 1/2 c
- 2 tsp
- lemon zest, grated
- egg, beaten
- turbinado sugar or regular sugar
1Preheat oven 425, place oven rack in middle of oven.
Line cookie sheet with parchment paper.
2In large bowl, combine flour, sugar, baking powder and salt. Cut in cold butter with a pastry cutter.
Mixture should look like coarse crumbs.
3In small bowl, combine 1 egg, slightly beaten, lemon extract, buttermilk and lemon zest.
4Add to flour mixture and stir just until dough comes together.
Do not over mix.
Fold in blueberries.
5Knead dough in bowl 4-6 times.
Transfer to a lightly floured surface.
Pat dough into a 7" circle
6Cut into 8 wedges.
Place wedges on prepared cookie sheet.
7Brush tops of scones with beaten egg.
Sprinkle with sugar.
8Bake at 425 for 20 mins. or until golden brown