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LEMON-BLUEBERRY SCONES Recipe

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This recipe for LEMON-BLUEBERRY SCONES is from Campbell & Indrelunas Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 C. sour cream
1 large egg
2 C. all-purpose flour
6 T. plus 2 tsp. sugar
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
8 T. (1 stick) unsalted butter FROZEN
1/2 C. fresh blueberries
1 tsp. lemon zest , freshly grated
Directions:
Directions:
Adjust oven rack to lower middle position and heat oven to 400 degrees
Grease a baking sheet or line with parchment paper
Whisk together sour cream and egg in a small bowl until smooth
Separate bowl; mix together flour, sugar, baking powder, salt, baking soda and lemon zest
GRATE frozen butter into flour mix-use large holes of a box grater or microplane; toss to combine .
Add blueberries
Gently stir in sour cream mixture until large clumps of dough form
Use your hands to press dough against sides and bottom of bowl to form a large ball (there may not seem to be enough liquid at first but dough comes together as you press)
Place dough ball on lightly floured work surface (or preferred Silpat mat)
Pat into 7 1/2 inch circle about 3/4 inch thick
Use sharp knife to cut into 8 triangles
Place 1 inch apart on baking sheet and bake until golden (aprox 15-17 min)
Serve hot, warm or room temperature
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
A little labor intensive to GRATE the butter but it is the contribution to success.

 

 

 

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