Yum! I just made my first scones! They are delicious despite the many interruptions during the process. While I was cutting the butter into the flour a visitor stopped by and I had to put it aside. Then right before I was ready to put the dough onto the parchment paper, my husband wanted to go out to Home Depot. So I covered the bowl and placed it into the fridge until we got back.
When these are gone, I am going to make them again with a slight revision. I am going to try and make them with cranberries instead of blueberries and lemon. I have a lot of cranberries still in my freezer that need to be used up.
Makes: 12 scones Prep: 10 minutes
Bake: at 400 degrees for 18 minutes
3 ¼ cups all-purpose flour
2/3 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
¾ teaspoon salt
6 tablespoons cold unsalted butter, cut into small cubes
1 tablespoon lemon juice plus enough milk to equal 1 cup
1 cup fresh blueberries
1 teaspoon grated lemon peel
1 egg, lightly beaten
2 tablespoons granulated sugar
1. Heat oven to 400. 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 of 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 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 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.