Note by Phyllis Brown: These scones are a lovely way to start the day – or as a pick-me-up at afternoon tea. They are very easy to make – just one suggestion. Be very gentle with the dough – after stirring in the milk, egg and blueberries with a spoon, just bring it together with your hands. After you turn it out on a floured surface, again, use your hands to form it into a circle and gently pat it to about 1/2 inch thickness.
Lemon Blueberry Scones
- 2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- zest from two lemons
- 1/3 cup cold butter, cut into small pieces
- 1 cup fresh blueberries
- 1/2 cup milk
- 1 egg
- egg white
- 1 tablespoon water
In a large bowl combine flour, sugar, baking powder, salt, baking soda and lemon zest. Cut butter in until mixture is crumbly. In a small bowl beat milk and egg until combined, add blueberries. Stir into crumb mixture just until blended. Using your hands gently mix well. Turn dough onto a floured surface. Gently form into a ten inch circle – about 1/2 inch thick.
Cut into eight wedges with a sharp knife – you may add rub a little flour on the knife if it gets too sticky.
Carefully using a turner, move the scones to a cookie sheet. Mix the egg white and water together. Lightly brush on the scones. Bake in a 400 degree oven for 12 to 15 minutes or until golden brown.
If you like, serve with lemon curd and a lovely cup of tea! Enjoy!