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Lemon-Blueberry Scones Recipe

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This recipe for Lemon-Blueberry Scones, by , is from Recipes from the Rogers Family and Beyond!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shannon Koene
Added: Sunday, August 21, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 c. flour
1/4 c. sugar
2 tsp. baking powder
1/2 tsp. salt
3 T. unsalted butter
1/2 c. plus 2 T. lowfat buttermilk
1 tsp. grated lemon zest
1 tsp. vanilla
1 large egg
1 c. dried blueberries
milk for brushing tops
granulated sugar for tops

Directions:
Directions:
Preaheat oven to 350F. Grease baking sheet. In large bowl, mix flour, sugar, baking powder and salt. Cut in butter with pastry blender or two knives until mixture resembles coarse meal (or use food processor). Mix buttermilk, zest, vanilla and egg in medium bowl. Stir in dried blueberries. Add to flour mixture, stirring just until moist (dough will be sticky). Turn dough out onto lightly floured surface. Pat into 8-inch circle about 3/4-inch thick. Cut into 2-inch round circles. Form scraps into more scones. Place 1/2-inch apart on baking sheet. (If making ahead, stop here, wrap tightly in plastic wrap and refrigerate.) Brush tops with miolk and sprinkle with sugar. Bake 12-14 minutes until tops are lightly browned.

Personal Notes:
Personal Notes:
This recipe is from Vegetarian Times. I like these best if I use my airbake pan so the bottoms don't get very brown. Serve with lemon curd, whipped cream or Devonshire cream.

 

 

 

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