Saturday, June 11, 2011

Lemon Blueberry Scones

I think it is impossible to live in Southern California and not know someone with a lemon tree.  After doing some yard work for a friend this week, I came home with a bag of lemons. The lemons, combined with the glut of cheap berries available at the grocery store, inspired me to make a lemon blueberry scone.

2 cups all purpose flour
3 Tbl sugar
1/4 tsp salt
2 tsp aluminum-free baking powder
6 Tbl cold butter, cut into small cubes
1/2 cup milk
1/4 cup lemon juice
1 tsp lemon zest
1 cup fresh blueberries

The plan:
Preheat oven to 400 degrees Fahrenheit.
Begin by combining the dry ingredients. Mix the cubed butter into the dry ingredients, squishing with your fingers to integrate it into the flour until the mixture is coarse. Then add the milk, lemon juice, and lemon zest. When all the liquid has been incorporated, turn onto a board to knead. Press the dough flat and sprinkle the blueberries on top, then carefully knead the berries in. 
Split dough into two balls, then divide each ball into 4 scones about 3/4 inch thick. Place on a greased cookie sheet and bake for 20-25 minutes, until slightly brown on top.

And it never hurts to coordinate your apron with your eyes. :)

1 comment:

  1. Have I mentioned I am taking care packages this summer? ; )

    Hope you are loving life in California!