BERRY LEMON SCONES

BERRY LEMON SCONES

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Serving Size : 0 Preparation Time :0:00
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Amount Measure Ingredient -- Preparation Method
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3 1/4 cups flour
2/3 cup sugar
1 tsp baking soda
3/4 tsp salt
6 tbs unsalted butter -- cut into cubes
1 tb lemon juice plus enough milk to equal 1 cup
1 cup blueberries
1 tsp grated lemon peel
1 egg -- beaten
1 egg white
2 tbs sugar

Heat oven to 400 degrees.* Spread a sheet of parchment paper on countertop.
Combine flour, sugar, baking powder, baking soda and salt in a bowl. Add
butter, mix until mixture resembles coarse crumbs. Stir lemon juice milk
mixture into dough, along with blueberries, lemon peel and egg until
combined.

Pat half of the dough into a 7 inch circle on one end of parchment paper.
Repeat, with remaining dough, spacing 2 inches apart. Brush with egg white,
sprinkle with sugar. Cut halfway down but not through each circle, 6 wedges
for each round. Slide paper with dough onto baking sheet.

Bake 18 min. or until golden brown. Cool slightly. Pull apart at cut lines.
Serve warm or at room temp. MAKES 12 SCONES.*

Recipe source: The-Apple-Dumpling-Gang yahoo group, submitted by Russie

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Per Serving (excluding unknown items): 2875 Calories; 78g Fat (24.5%
calories from fat); 53g Protein; 490g Carbohydrate; 16g Dietary Fiber;
398mg Cholesterol; 3010mg Sodium. Exchanges: 20 1/2 Grain(Starch); 1 1/2
Lean Meat; 1 1/2 Fruit; 14 Fat; 10 1/2 Other Carbohydrates.

NOTES : These scones are really good, they are like biscuits, and they go
great with butter on them. They are a cinch to bake and make.