Ingredients

The following ingredients have 4 Servings
  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 6 tablespoons  unsalted cold butter, cubed
  • 1 cup fresh blueberries, rinsed and patted dry
  • 1/4 cup chopped pecans, optional
  • 1 egg, slightly beaten
  • 1/2 cup buttermilk
  • 1 teaspoon lemon juice
  • 1 teaspoon fresh grated lemon zest
  • 1 beaten egg, for wash
  • additional sugar, for dusting

Instruction

  • Preheat oven to 425º Line baking sheet with parchment paper.
  • In large bowl combine flour, sugar, baking powder and salt.
  • Cut in cold butter with a pastry blender. Mixture should look like coarse crumbs.
  • In a small bowl combine egg, buttermilk, lemon juice and lemon zest. Add to flour mixture.
  • Stir just until dough comes together. Do Not Over Mix.
  • Knead dough in bowl 4 to 6 times. Fold in blueberries and chopped pecans if using.
  • Transfer to lightly floured surface. Pat dough into a 7 inch circle. Cut into 8 wedges.
  • Place wedges on prepared baking sheet.
  • Brush tops of scones with beaten egg, sprinkle with sugar.
  • Bake for 15 to 18 minutes or until golden brown.