Blueberry Lemon Scones

Recipe by Whisper
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READY IN: 40mins
YIELD: 8 scones
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400 degrees.
  • Lightly oil a large baking sheet and set aside.
  • Sift flour, sugar, baking powder, baking soda, salt and nutmeg together into a large bowl; add lemon zest.
  • Add butter and cut into the dry ingredients with a pastry blender until mixture resembles coarse crumbs; gently mix in blueberries.
  • In a small bowl, whisk together sour cream, milk, egg yolk, and lemon extract.
  • Make a well in the dry mixture and add liquid all at once.
  • Stir with wooden spoon just until dough pulls together; let rest for 3 minutes.
  • Scrape dough onto a floured work surface.
  • Using floured hands, gently knead dough 4 or 5 times into a ball.
  • Pat the dough out into an 8-inch circle.
  • Slice dough into 8 wedges, as you would a pie.
  • Brush each with milk and sprinkle with sugar.
  • Reassemble the wedges on prepared baking sheet, leaving about 1/2 inch between pieces.
  • Bake until golden brown and crusty, about 15 minutes.
  • Transfer scones to wire rack.
  • These are best served warm, or at least within an hour of baking.
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