Make about 8-10.
Buttery, crumbly, lightly sweetened.
- 2 cups all purpose flour
- 1/2 cup white sugar
- 3 tsp baking powder
- 1 tsp salt
- 1/2 cup butter, cold
- 1-3 tsp lemon zest
- 1 tbsp lemon juice
- 1/2 – 3/4 cup milk
- 1 cup blueberries, washed and drained
Preheat oven to 400oF and line a baking sheet.
Add lemon juice to the milk and set aside.
In a mixing bowl, whisk together the flour, sugar, baking powder, and salt. Incorporate the cold butter into this dry mixture using a pastry cutter or pulsing in a food processor. Mix until there are no more big lumps of butter. Be careful not to melt the butter.
Whisk in the lemon zest.
Slowly add in the milk and lemon juice mixture into the dry mixture. Add a little bit at a time and mix until the mixture comes together and forms a crumbly dough. Do not add to much milk as it will form a wet dough.
Coat the blueberries with a spoon of flour and stir it into the dough mixture.
Take the dough out of the bowl and place it on a clean surface, or a 8-9 inch plate. Shape the dough into a circle and flatten to about 1 inch height, use the plate to help shape it if needed. Cut the shaped dough in 8 or 10 equal triangular pieces as you would a pizza.
Place the slices onto the baking sheet. Space the pieces at least 1 inch apart from each other. If the dough is too warm, place into the fridge for 20 minutes before baking. Just before baking, brush the tops of scones with milk.
Bake the scones for 18-22 minutes, just until the tops are slightly golden brown. Be careful not to bake too long and burn the bottom of the scones. Serve warm.
- These scones can be stored at room temperature for about 2 days or refrigerated for about 1 week.
- Heavy cream can be used in place of milk for a more richer flavour.
- Amount of lemon zest can be adjusted depending on how strong you want the flavour.