Meritage Meadows Inn
Blueberry Lemon Scones: Breakfast-Brunch
Prep time:20 minutes
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
Preheat oven to 425 degrees (400 convection) Whisk together the flour, sugar, baking powder and salt in a medium bowl.
Cut butter into flour mixer in a food processor or with a pastry cutter until mixture resembles corn meal
Mix in the lemon zest and blueberries
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.
Whisk powdered sugar into lemon juice to make a stiff fondant. Brush over slightly cooled scones. Serve.