Blueberry Lemon Scones

READY IN: 23mins
SERVES: 6
YIELD: 12 scones
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Turn your oven on to 375 degrees.
  • Combine the dry ingredients in a bowl.
  • Slice in the cold butter and blend with a pastry blender till the mixture is like a coarse meal texture. (You may use two knives and "cut" the butter in by slicing in an "X" pattern if you don't have a pastry blender.).
  • Pour the squeezed lemon juice in a measuring cup.
  • Crack the egg in the measuring cup with the lemon juice.
  • Pour in enough milk into the SAME measuring cup until you have about 1 cup of liquid total.
  • Gently mix the wet and dry ingredients.
  • Mix in the blueberries.
  • Knead the dough on floured board 4 to 5 times and pat out to about 1" thick.
  • Cut with cookie cutter or slice into triangles and place on greased cookie sheet.
  • Bake for 12-15 minutes or until done.
  • *You may sprinkle sliced almonds on before baking*.
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