Berry-Lemon Scones
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
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Ingredients
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3-1/4 cupsall-purpose floursee savings
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2/3 cupsugarsee savings
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1 tablespoonbaking powdersee savings
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1 teaspoonbaking sodasee savings
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3/4 teaspoonsaltsee savings
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6 tablespoonscold unsalted butter, cut into small cubessee savings
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1 tablespoonlemon juice plus enough milk to equal 1 cupsee savings
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1 cupfresh blueberriessee savings
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1 teaspoongrated lemon peelsee savings
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1egg, lightly beatensee savings
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1egg whitesee savings
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2 tablespoonsgranulated sugarsee savings
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Directions
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
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