Recipe from Family Circle
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.
Servings: 12 scones
Prep Time: 10 mins
Total Time: 28 mins
3-1/4 cupsall-purpose floursee savings
2/3 cupsugarsee savings
1 tablespoonbaking powdersee savings
1 teaspoonbaking sodasee savings
3/4 teaspoonsaltsee savings
6 tablespoonscold unsalted butter, cut into small cubessee savings
1 tablespoonlemon juice plus enough milk to equal 1 cupsee savings
1 cupfresh blueberriessee savings
1 teaspoongrated lemon peelsee savings
1egg, lightly beatensee savings
1egg whitesee savings
2 tablespoonsgranulated sugarsee savings
Heat oven to 400 degrees F. Spread a large sheet of parchment paper on countertop.
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.
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.
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.
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