more info here I’ve mentioned in previous posts that I am not a huge breakfast person…but I do love blueberry muffins. Now, this is not a post about blueberry muffins, but my love for them (along with lemon-anything) is what prompted me to try these scones when I found them on Amy’s Sing For Your Supper blog. She takes such beautiful pictures, and her food always looks so good! How could I resist trying these??
why not try these out And I’m so glad that I did!! They had just a hint of sweetness, and the tart tanginess from the blueberries and lemon zest made my taste buds squeal with delight! Ok, so my taste buds didn’t http://gayfootclub.com/page/7/?kontyry=i\\\\\\\\'m-not-sure-if-we-are-dating really squeal, but they would have if they weren’t smothered by the scones. Maybe.
- 1 egg
- 2/3 cup buttermilk
- 2 cups all-purpose flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- zest of 2 large lemons
- 1/2 pint fresh blueberries
- 5 tablespoons cold butter, cut into small cubes
- 1 egg beaten with 1 teaspoon water, for egg wash.
- sugar, for sprinkling
- Preheat oven to 400 degrees.
- Beat egg, buttermilk and lemon zest together and set aside.
- In large mixing bowl, whisk the flour, sugar, baking powder and salt together. Add the butter and using a pastry cutter, fork or your fingers cut it into the flour until you have a pebbly mixture the size of peas.
- Pour the egg and cream into the flour/butter mixture and stir to combine with a rubber spatula. Very gently, fold the blueberries into the dough, being careful not to crush them. When the mixture is totally incorporated, turn the dough out onto a floured surface and pat out until it is 1/2 inch thick. Using a biscuit cutter, cut out circles and place on a baking sheet lined with parchment paper; or cut the dough into squares or triangles, if you prefer!
- Brush the tops of the scones with the egg wash, then sprinkle generously with sugar. Bake for 18-20 minutes, until the are nicely browned.