Lemon Blueberry Scones
Yield: 10 servings
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Ingredients
- 2 3/4 cup(s) flour
- 3/4 cup(s) sugar
- 3/4 teaspoon(s) salt
- 2 teaspoon(s) baking powder
- 3/4 teaspoon(s) baking soda
- 1`` teaspoon(s) cinnamon
- 1/2 cup(s) cold butter
- 1 egg
- 3/4 cup(s) buttermilk
- 1 teaspoon(s) lemon juice
- 2 teaspoon(s) lemon zest
- 1 cup(s) blueberries
Preparation
- Preheat oven to 400. Mix together dry ingredients. Blend butter with pastry blender. Fold in blueberries. Pour in egg, buttermilk, lemon juice and lemon zest. Fold together.
- Press dough on floured surface into a 3/4" circle. Cut into 10 triangles. Put on cookie sheet covered with parchment. Brush with buttermilk. Sprinkle with sugar and/or cinnamon, and lemon zest.
- Bake 20 minutes until golden brown.
- Cook on racks.
September 2012
This recipe is a personal recipe added by psschmidt2 and has not been tested or endorsed by MyRecipes.
Lemon Blueberry Scones Recipe at a Glance
- COURSE: Breakfast/Brunch
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