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Photos of Fresh Blueberry Lemon Scones

Place Wedges On The Prepared Cookie Sheet.
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Place wedges on the prepared cookie sheet.
Combine 1 Slightly Beaten Egg, Lemon Extract, Buttermilk, And Lemon Zest In A Small Bowl.
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Combine 1 slightly beaten egg, lemon extract, buttermilk, and lemon zest in a small bowl.
Cut In Cold Butter.
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Cut in cold butter.
Combine Flour, Sugar, Baking Powder, And Salt.
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Combine flour, sugar, baking powder, and salt.
A Platter Of Fresh Blueberry Lemon Scones.
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A platter of Fresh Blueberry Lemon Scones.
Texture Of The Fresh Blueberry Lemon Scones.
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Texture of the Fresh Blueberry Lemon Scones.
Bake At 425 Degrees For 20 Minutes Or Until Golden Brown.
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Bake at 425 degrees for 20 minutes or until golden brown.
Sprinkle The Tops With Sugar.
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Sprinkle the tops with sugar.
Brush The Tops Of The Scones With A Beaten Egg.
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Brush the tops of the scones with a beaten egg.
Cut Dough Into 8 Pieces.
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Cut dough into 8 pieces.
Fold In Blueberries.
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Fold in blueberries.
Add Wet Mixture To Flour Mixture.
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Add wet mixture to flour mixture.
Fresh Blueberry Lemon Scones On A Plate.
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Fresh Blueberry Lemon Scones on a plate.
Fresh Plump Blueberry Lemon Scone. Great With Lemon Curd!
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Fresh Plump Blueberry Lemon Scone. Great with Lemon Curd!