Monday, February 3, 2014

Berry-Lemon Scones

Berry-Lemon Scones

3 1/4 cups all-purpose flour
2/3 cup sugar
1 Tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
6 Tablespoons cold, unsalted butter, cut into small pieces
1 Tablespoon lemon juice plus enough milk to equal 1 cup
1 cup fresh blueberries
1 teaspoon grated lemon peel (zest)
1 egg, lightly beaten
1 egg white
2 Tablespoon granulated sugar

1. Preheat over to 400. Spread a large sheet of parchment paper on countertop.
2. Combine flour, sugar, baking powder, baking soda, and salt in large bowl. Add butter, mix with pastry blender of fork until mixture resembles coarse crumbs. Gently stir lemon juice-milk mixture into dough, along with blueberries, lemon peel and egg, just until combined.
3. With floured hands, pat half of the dough into a 7-inch circle on one end of the parchment paper. Repeat with remaining dough, spacing 2 inches apart. Brush with egg white, sprinkle with sugar. Cut halfway down but not through each circle. 6 wedges for each round. Slide paper with dough onto baking sheet.
4. Bake at 400 for about 18 minutes or until golden brown. Remove to wire rack to cool slightly. Pull apart at cut lines. Serve warm or at room temperature.

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