Picture
Caption: lemon blueberry
cream cheese scones
Caption: Ingredients: 3 cups all-purpose flour
2 1/2 teaspoons powder
1/2 teaspoon baking soda
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon salt
3/4 cup (1 1/2 stick) cold butter,
cut into small cubes
1 large egg, lightly beaten
1/4 cups of granulated sugar
Zest of one lemon
3/4 cup cold buttermilk
1 cup of fresh blueberries or
unthawed frozen blueberries
1/2 block of cream cheese
Picture
Caption: 1. Sift dry ingredients
Picture
Picture
Caption: 2. Cut butter
into dry ingredients.
They should be the
size of small peas.
Picture
Caption: 3. Zest lemon and
massage into sugar
Picture
Caption: 4. Add buttermilk and egg
to the sugar
5. Gently fold the wet ingredients into the
dry ingredients and then
fold in the blueberries and
cream cheese
6. On a floured board, knead the dough until it comes together, about 15 times
7. Pat or roll out into a
1-inch thickness
Picture
Caption: 8. Cut into 2" x 2"
squares or rounds
9. Bake for 15-18 minutes at 400 degrees
Picture
Picture
Caption: enjoy!