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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.
Blueberry and Lemon Scones
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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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