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??
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 really squeal, but they would have if they weren’t smothered by the scones. Maybe.
Source: Sing for your Supper
- 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.