Summer Scones

Joan Penney

By
@thyme4dinner

Bright lemons just beg to pair with subtle blueberries!


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Serves:

8

Prep:

15 Min

Cook:

20 Min

Method:

Bake

Ingredients

1/4 c
water
1/4 c
sugar
3 oz
dried blueberries
1 medium
lemon zest
1 1/2 c
all purpose flour
1/4 c
sugar
1/4 tsp
baking powder
1/4 tsp
baking soda
1/4 tsp
coarse salt
6 Tbsp
butter, cold
1/2 c
butter milk
1 Tbsp
sugar

Directions Step-By-Step

1
Preheat oven 375. Line baking sheet with parchment paper.
2
Bring water and 1/4 c sugar to boil, remove from heat and add dried blueberries. Allow to sit while preparing dough.
3
In a large bowl, add lemon zest, flour, sugar, baking powder, baking soda and salt. Mix well.
4
Cut in cold butter until pieces no larger than a pea are visable.
5
Add buttermilk. Stir until there are no dry spots (add some of the blueberry sugar water if too dry)
6
Drain the blueberries reserving the sugar water for another use. With your fingers, work the blueberries into the dough.
7
Pat into a 2" thick disk, move to parchment lines baking sheet. Sprinkle disk with remaining 1 T sugar. Cut into 8 triangles.
8
Bake at 375 for 21-25 min

About this Recipe

Main Ingredient: Fruit
Regional Style: English
Other Tags: Quick & Easy, For Kids
Hashtags: #lemon, #scones, #blueberry