Berry-Lemon Scones

By pattie_d

When you have overnight guests, treat them to a basket of warm lemony scones dotted with blueberries. They're easy to make for an early breakfast and taste great with coffee or tea.

Ingredients

• 3-1/4 cupsall-purpose flour
• 2/3 cupsugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 6 tablespoons cold unsalted butter, cut into small cubes
• 1 tablespoon lemon juice plus enough milk to equal 1 cup
• 1 cup fresh blueberries
• 1 teaspoon grated lemon peel
• 1 egg, lightly beaten
• 1 egg white
• 2 tablespoons granulated sugar

Details

Preparation time 10mins
Cooking time 28mins
Adapted from recipe.com

Preparation

Step 1

1. Heat oven to 400 degrees F. Spread a large sheet of parchment paper on countertop.

2. Combine flour, sugar, baking powder, baking soda and salt in large bowl. Add butter; mix with pastry blender or fork until mixture resembles coarse crumbs. Gently stir lemon-juice-milk mixture into dough, along with blueberries, lemon peel and egg, just until combined.

3. With floured hands, pat half of the dough into a 7-inch circle on one end of the parchment paper. Repeat, with remaining dough, spacing 2 inches apart. Brush with egg white; sprinkle with sugar. Cut halfway down but not through each circle, 6 wedges for each round. Slide paper with dough onto baking sheet.

4. Bake at 400 degrees F for about 18 minutes or until golden brown. Remove to wire rack to cool slightly. Pull apart at cut lines. Serve warm or at room temperature.

nutrition information
Per serving: Calories 228, Total Fat 7 g, Saturated Fat 4 g, Cholesterol 36 mg, Sodium 372 mg, Carbohydrate 37 g, Fiber 1 g, Protein 5 g. Percent Daily Values are based on a 2,000 calorie diet