Lemon Blueberry Scones Recipe
These lemon blueberry scones are perfect blend of sweet and sour!
Servings: 8 Scones
- 2 cups Flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- zest of one lemon
- 8 tablespoons Crisco Shortening Stick
- 1 egg
- 1/2 cup buttermilk
- 1 cup blueberries fresh
Preheat the oven to 400F. Line a baking sheet with silicone or parchment.
In a medium bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest. Using a pastry blender or two knives, cut in the Crisco® shortening until the pieces are no larger than pea sized.
In a small bowl or measuring cup, whisk together the egg and buttermilk. Pour the wet ingredients into the dry ingredients, and mix until the dough just starts to come together. Gently fold in the blueberries, being careful not to crush them.
Pat the dough out into an 8 inch circle, being careful not to overwork it. Cut the circle into eight wedges, and place on the prepared baking sheet.
Bake 18-20 minutes, or until golden brown.
Serving: 1scone | Calories: 191kcal | Carbohydrates: 41g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 22mg | Sodium: 317mg | Potassium: 227mg | Fiber: 1g | Sugar: 15g | Vitamin A: 64IU | Vitamin C: 2mg | Calcium: 90mg | Iron: 2mg