Lemon and Blueberry Scones

Ingredients

3 1/4 cups all-purpose flour

2/3 cup sugar

1 tablespoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

6 tablespoons 90gm 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

1 egg white

2 tablespoons granulated sugar

Directions

1. 

Heat oven to 400 degrees F. 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 or 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 the 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 degrees F 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.