Meritage Meadows Inn

Recipe

Blueberry Lemon Scones: Breakfast-Brunch

Servings: 8

Prep time:20 minutes

Ingredients:

  • 2 cup GP unbleached flour

  • 1/4 lb unsalted butter or oleo

  • 3 tablespoons granulated sugar

  • 2 teaspoons baking powder

  • 1/2 teaspoon table salt

  • 2 teaspoons lemon zest - grated

  • 1/2 cup blueberries, frozen or fresh

  • 1 cup low fat milk

  • 2 teaspoons lemon juice

  • 1/2 cup powdered sugar

Step 1:

Preheat oven to 425 degrees (400 convection) Whisk together the flour, sugar, baking powder and salt in a medium bowl.

Step 2:

Cut butter into flour mixer in a food processor or with a pastry cutter until mixture resembles corn meal

Step 3:

Mix in the lemon zest and blueberries

Step 4:

Stir in milk until a wet dough is formed. turn out onto heavily floured board and knead 4-6 turns until dough comes together. pat out to 3/4 inch thick circle and cut into 16 scones with pizza cutter. Place scones on baking sheet and bake for 15 minutes until golden brown.

Step 5:

Whisk powdered sugar into lemon juice to make a stiff fondant. Brush over slightly cooled scones. Serve.

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    Redmond, WA 98053-7714
    USA
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