Summer Scones

Joan Penney

By
@thyme4dinner

Bright lemons just beg to pair with subtle blueberries!


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Rating:
★★★★★ 1 vote
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

Step-By-Step

1Preheat oven 375. Line baking sheet with parchment paper.

2Bring water and 1/4 c sugar to boil, remove from heat and add dried blueberries. Allow to sit while preparing dough.

3In a large bowl, add lemon zest, flour, sugar, baking powder, baking soda and salt. Mix well.

4Cut in cold butter until pieces no larger than a pea are visable.

5Add buttermilk. Stir until there are no dry spots (add some of the blueberry sugar water if too dry)

6Drain the blueberries reserving the sugar water for another use. With your fingers, work the blueberries into the dough.

7Pat into a 2" thick disk, move to parchment lines baking sheet. Sprinkle disk with remaining 1 T sugar. Cut into 8 triangles.

8Bake 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