fresh blueberry lemon scones

How To Make fresh blueberry lemon scones

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  Step 1
  Preheat oven to 425 degrees F. Place the oven rack in the middle of the oven. Line a cookie sheet with parchment paper. In a large bowl, combine flour, sugar, baking powder, and salt.
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  Step 2
  Cut in cold butter with a pastry cutter. The mixture should look like coarse crumbs.
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  Step 3
  Combine 1 slightly beaten egg, lemon extract, buttermilk, and lemon zest in a small bowl.
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  Step 4
  Add wet mixture to flour mixture. Stir just until the dough comes together. Do not overmix.
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  Step 5
  Fold in blueberries.
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  Step 6
  Gently knead dough in bowl 4-6 times. Transfer to a lightly floured surface. Pat dough into a 7" circle. Cut into 8 wedges.
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  Step 7
  Place wedges on the prepared cookie sheet.
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  Step 8
  Brush the tops of the scones with a beaten egg.
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  Step 9
  Sprinkle the tops with a little turbinado or granulated sugar.
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  Step 10
  Bake at 425 degrees for 20 minutes or until golden brown.
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