Blueberry Scones

By d_s1

Ingredients

• 1/3 cup low-fat (1.5%) buttermilk
• (or can use regular milk with 1 tsp. vinegar added)
• 1 egg, separated
• 1 1/2 cups flour
• 2 Tbsp. sugar
• 1 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1/4 tsp. baking soda
• 3 Tbsp. cold butter
• 1 1/2 cups blueberries
• 1 tsp. grated lemon zest
• 2 tsp. sugar

Details

Servings 6

Preparation

Step 1

Preheat oven to 375 deg F. In a small bowl, combine the buttermilk and egg yolk. Set aside.
In a large bowl, combine the flour, 2 Tbsp. sugar, baking powder, baking soda and salt. With a pastry blender or 2 knives, cut in the butter until mixture resembles coarse crumbs. Add the blueberries and lemon zest, stirring until well mixed. Make a well in the center of the dry ingredients, add the buttermilk mixture, and, with a fork, combine until a soft dough is formed. (If the mixture is too dry, add up to 2 Tbsp. more buttermilk.) Transfer the dough to a lightly floured surface and knead 4-5 times until well mixed. Transfer to an ungreased baking sheet and shape into a 7-inch round disk. Lightly beat the egg white and brush over the dough. Sprinkle with the 2 tsp. sugar. Cut the round into 6 wedges. Bake for 25 minutes or until a cake tester inserted in the center comes out clean. Cool on a wire rack.