Zesty Lemon-blueberry Scones

Zesty Lemon-Blueberry Scones

2 1/2 cups all purpose flour
3 tablespoons light brown sugar
1/3 cup Vegetable or Canola Oil
1 1/2 tablespoon baking powder
1/2 teaspoon salt
1 stick of butter (4oz.)
3/4 cup buttermilk
1 large egg
finely grated zest from 1 lemon
3/4 cup frozen blueberries

1. Preheat oven to 425F. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Blend in the oil. Cut in the butter until pea size crumbs form. You can do this in a food processor if you like. Turn flour/butter mixture into a mixing bowl. Stir in the blueberries. Don't thaw the berries.

2. In a small bowl combine the milk, egg, and zest. Add to the flour mixture and stir with fork until blended. Dough will be sticky. Don't overwork or the dough will be tough.

3. Spoon mixture into approximately 1/3 cupfuls onto an ungreased cookie sheet. You will have about 8-10 good sized scones. If you want to make smaller scones you may need to bake in two batches. Watch the oven time on the smaller scones.

4. Bake for about 20 minutes on the middle oven rack.
Remove from oven and place on wire rack to cool.

Note: Use this basic recipe with any dried fruit you like.

Recipe Summary:
Yield: 8-10 large scones
Prep Time: 10 minutes
Cook Time: 20-25 minutes

Recipe Provided By:
Catalina Park Inn Bed and Breakfast
Tucson, AZ

Tucson Bed and Breakfast Inns