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Berry Lemon Scones Recipe

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This recipe for Berry Lemon Scones, by , is from Calico Kids and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Wendy Lundquist
Added: Wednesday, November 14, 2007


3 cups flour
2/3 cup sugar
1 T baking powder
1 tsp baking soda
tsp salt
6 T cold unsalted butter, cut up into small cubes
1 T lemon juice plus enough milk to equal 1 cup
1 cup fresh blueberries
1 tsp graded lemon peel
1 egg slightly beaten
1 egg white
2 T sugar

Heat oven to 400. Spread a large sheet of parchment paper on countertop.
Combine flour sugar, baking powder, baking soda and salt in a large bowl. Add butter; mix with pastry blender or fork until mixture resembles coarse crumbs. Gently stir lemon-juice-milk mixture into dough, along with blueberries, lemon peel and egg, just until combined.
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 the baking sheet.
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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