I have been making these scones for years out of my first cookbook by Tasha Tudor and they are ALWAYS a hit. Nothing will impress your guests more than pulling a fresh batch of blueberry lemon scones out of the oven for breakfast or coffee!
You can make these savoury by omitting the sugar and and blueberries and adding a 1/2 cup of shredded aged cheddar. Serve these with a fresh fruit salad and some yogurt for a nice light breakfast.
These berry scones are buttery and flakey and pair perfectly with tea. Try them with blueberries or raspberries.
- 1 egg
- 1/2 - 3/4 cup milk
- 2 cups flour
- 1/4 cup sugar
- grated zest of 1 lemon
- 4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup butter (cold, cut into cubes)
- 1/2 cup blueberries
Preheat the oven to 475 F and grease a cookie sheet or line with parchment paper.
Crack the egg into a 1-cup glass measure. Mix well with a fork. Add milk to the 3/4 c mark and mix well again.
In a large mixing bowl, sift the flour, baking powder and salt. Mix in lemon zest and sugar.
Lightly mix in the butter with your fingers and stir in the blueberries.
Stir in the milk mixture, taking care not to overwork the dough.
On a lightly floured surface, roll or at the dough to a 1/2 inch thickness and cut with a floured biscuit cutter. Place about 1" apart on the baking sheet and bake for 10-12 minutes until nicely browned.