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Blueberry Scones

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A delicious scone and a hot cup of tea...a great way to start tea party or just an afternoon snack on a rainy early spring afternoon. Making scones does not have to be intimidating.

Blueberry Scones

  • 2 cups flour
  • 1/3 cup plus 2 Tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 2 Tablespoons cold butter, cut into 1/4" pieces
  • 1 teaspoon grated lemon zest
  • 2/3 cup buttermilk
  • 1 egg white
  • 1 teaspoon vanilla
  • 1 cup fresh blueberries
  1. In a large bowl, stir together flour, 1/3 cup sugar, baking powder, salt and cinnamon.
  2. Add blueberries and set aside.
  3. Using a pastry cutter or 2 knives, cut in butter until fine crumbs form.
  4. Stir in lemon zest.
  5. In a small bowl, stir together buttermilk, egg white and vanilla.
  6. Gently stir buttermilk mixture into flour mixture until blended.
  7. Drop dough by 3 tablespoonfuls, 2"apart, onto a baking sheet that has been prepared with cooking spray.
  8. Sprinkle scone tops with remaining 2 tablespoons sugar.
  9. Bake in 400° oven for 18 to 20 minutes or until lightly browned.
  10. Cool scones for 5 minutes before transferring to wire rack to completely cool.

Serves 4 to 6.




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