Ingredients
2 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/8 teaspoon salt
6 tablespoons unsalted cold butter, cubed
1 large egg, slightly beaten
1/2 teaspoon lemon extract
1/2 cup buttermilk
2 teaspoons lemon zest
1 cup fresh blueberries or thawed frozen blueberries
1 – egg, beaten
Turbinado sugar or granulated sugar
How To Make fresh blueberry lemon scones
Step 1
Preheat oven to 425 degrees F. Place the oven rack in the middle of the oven. Line a cookie sheet with parchment paper. In a large bowl, combine flour, sugar, baking powder, and salt.
Step 2
Cut in cold butter with a pastry cutter. The mixture should look like coarse crumbs.
Step 3
Combine 1 slightly beaten egg, lemon extract, buttermilk, and lemon zest in a small bowl.
Step 4
Add wet mixture to flour mixture. Stir just until the dough comes together. Do not overmix.
Step 5
Fold in blueberries.
Step 6
Gently knead dough in bowl 4-6 times. Transfer to a lightly floured surface. Pat dough into a 7″ circle. Cut into 8 wedges.
Step 7
Place wedges on the prepared cookie sheet.
Step 8
Brush the tops of the scones with a beaten egg.
Step 9
Sprinkle the tops with a little turbinado or granulated sugar.
Step 10
Bake at 425 degrees for 20 minutes or until golden brown.
