Lemon and Blueberry Scones

1 1/4 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
1/3 cup sugar
4 tbls butter
2 tbls lemon juice
2 tsp (about half a lemon) lemon zest finely minced
1/3 cup bluberries, if using frozen, thaw and drain
1/3 cup milk

Heat oven to 400°F
Combine flour, baking powder, sugar, and salt in bowl.
Cut in butter, with with pastry or biscuit cutter or use your fingers, dough should look crumbly.

Add lemon zest, lemon juice and blueberries and stir to incorporate evenly

Add milk, a tablespoon at a time and stir until the dough comes away from the sides
If the dough is wet it may not need all the milk, a tablespoon of flour can be added if needed.

Tip dough ball onto floured plate.
Using floured hands form into large disc at least 1/2 to 3/4 inch thick.
Use floured pastry cutter or knife and cut dough into wedges.
Transfer wedges to either preheated cast iron pan or greased cake pan.

Sprinkle with 1 tbls sugar before baking
Bake 15 minutes until the top of the dough no longer gives when pressed.

Remove pan from oven, shake pan or tap on counter to loosen scones.
If scones seem to stick, smack pan on counter harder or loosen scones with flexible spatula.
Remove scones from pan by tipping onto your hand or a plate, bottom should be browned.
Place scones on cooling rack and let come to room temperature before serving.
When cooled scones should break into wedges easily,
if not use serrated knife to loosen them from each other.

Optional glaze
2 tbls powdered sugar
2 tsp lemon juice
Stir until smooth
Drizzle over scones when cooled.

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