Tea this Afternoon: Blueberry Lemon Scones.

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 I'm so swooning over these scones, I think I'll be trying these babies out...wish me luck.

 

Blueberry Lemon Scones Recipe

1 3/4 cups all-purpose flour
3 Tbsp sugar

1 Tbsp. baking powder
1/2 tsp. salt

1/2 cup (1/4 lb) butter, cut into pieces
grated zest of a lemon
3/4 cup buttermilk
1 large egg

1 cup fresh or frozen (don’t thaw them) blueberries

Preheat the oven to 400F. In a large bowl, blend the flours, sugar, baking powder and salt. Add the butter and lemon zest and blend until the mixture is crumbly, with some pieces of butter the size of a pea.
In a small bowl, whisk together the buttermilk and egg. Add to the flour mixture and stir a few strokes; add the blueberries and stir just until combined. Pat out the dough about an inch thick and cut into shapes with a cutter, glass rim or knife. Place an inch or so apart on a parchment-lined baking sheet.
Bake for 15-20 minutes, or until golden. Makes about a dozen scones, depending on their size.

For tender scones, ensure your butter is cold and is blended in without incorporating it completely; there should be some lumps left the size of a pea. Orange zest could be used in place of the lemon, or other berries in place of the blueberries. If they are frozen, keep them that way – thawed berries release their juice, turning your dough purple and making it too wet to pat out properly.

Take care everyone.