Lemon Blueberry Scones Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 Cups Flour
¼ Cup Granulated Sugar + 2 Tbsp for dusting tops of scones
1 Tbsp Baking Powder
½ tsp Salt
1 Cup Heavy Cream
1 Medium Egg (reserve some egg white to brush on top of scones)
½ Cup Dried Blueberries
Zest of one Lemon
Juice of one Lemon
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Directions: |
Directions:Preheat oven to 375º F. Place rack in middle position.
Line a baking sheet with Silpat or use foil and non-stick cooking spray.
Place blueberries in a bowl and cover with lemon juice; soak for at least 2 hours.
Combine dry ingredients in a large mixing bowl. Beat egg with cream and add to dry ingredients; mix just enough to combine. Drain blueberries and reserve juice. Add zest and drained blueberries to dough and mix in; be careful not to over work.
Turn dough onto a board dusted with flour. Shape into a round about ½" thick. Cut into 6 wedges either with a large knife or pizza cutter. Place on baking sheet and brush with egg white and dust with sugar.
Bake for 20-25 minutes. Be careful not to overbake.
Serve warm with either clotted cream or butter with lemon marmalade or honey. Alternative is to add reserved lemon juice to ½ cup powdered sugar for a glaze. |
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Number Of
Servings: |
Number Of
Servings:Serves 6 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: This is a recipe easily adapted to other flavors, fruits and nuts. If using fresh fruit, it is best to coat the fruit with some of the flour and add near the end to avoid crushing the fruit. Optional use of ¼ tsp extract such as vanilla or almond.
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