Foodie Friday: Blueberry-Buttermilk Scones

Here is the latest in scone recipes. I love scones and making scones and eating scones. Look for another scone recipe soon.

Ingredients:

2 c. flour

3 T sugar

2 1/2 t baking powder

3/4 t salt

1/2 c butter, cut into small pieces

8 oz frozen blueberries, thawed and drained

1/2 T lemon juice with milk added to make 1/2 c, stir and let sit for 5 minutes (or 1/2 c buttermilk)

1 large egg, plus 1 egg lightly beaten for egg wash

1/2 t vanilla

sanding sugar

Directions:

1. Preheat oven to 375. Line a baking sheet with parchment.

2. Whisk together dry ingredients. Cut in butter with a pastry blender. Stir in blueberries.

3. Whisk together lemon and milk mixture, 1 egg, and the vanilla. Drizzle over flour mixture and gently stir together.

4. Turn dough out onto a work surface, and gently knead dough once or twice just to incorporate flour. Pat dough into a 1-inch thick round. Cut into 12 wedges. Transfer to prepared baking sheet. Brush with egg wash, and sprinkle with sanding sugar. Bake until golden brown and cooked through, about 22 minutes. Transfer scones to wire rack to cool.