The Pioneer Woman Tasty Kitchen
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Blueberry and Lemon Scones

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

A delicious scone bursting with fresh blueberries. Would also be fantastic with raspberries.

Ingredients

  • FOR THE SCONES:
  • 2 cups Flour
  • ¼ cups Sugar
  • 2-½ teaspoons Baking Powder
  • ⅛ teaspoons Nutmeg
  • ¼ teaspoons Salt
  • ½ cups Butter, Cut Into Chunks And Chilled
  • ½ cups Milk
  • 1 whole Egg
  • 1 teaspoon Lemon Zest
  • ¾ cups Blueberries
  • FOR THE TOP:
  • 1 Tablespoon Butter, Melted
  • 1 Tablespoon Sugar

Preparation

Combine the flour, sugar, baking powder, nutmeg and salt in a large bowl. Cut in the chilled butter until the mixture resembles coarse crumbs.

In a small bowl, combine the milk, egg and lemon zest and mix. Add to the dry ingredients and mix until just combined and the mixture forms a soft dough. Gently mix in the blueberries.

Shape into a ball and lightly knead on a lightly floured surface 8-10 times. I did it really lightly because I tried not to crush too many of the berries. Shape into a 9-inch circle that is about 1/2 inch thick onto a buttered baking sheet (I used my Pampered Chef round stone). Cut into 8 wedges with a sharp knife; don’t separate.

Brush the top with the melted butter and sprinkle with sugar.

Bake at 400ºF for about 20 minutes or until golden brown.

Enjoy!

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Profile photo of cmigoforth

cmigoforth on 1.2.2013

These were quick and easy to make and tasted wonderful! My guests had never had scones and raved about them.

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