Lemon Blueberry Scones

My kids love scones for a morning treat, and as they are low in sugar (well, compared to the donuts and muffins they usually want!) I indulge them whenever requested. 

My oldest prefers lemon Blueberry but you can add anything to this recipe. In the past I’ve used this basic recipe to make Orange cranberry, cinnamon raisin, maple walnut, white chocolate and  raspberry, and peach. The options are endless. 

I first found the basic recipe on Food.com awhile back and it has been a perfect jumping off point. 

PREHEAT OVEN TO 375 degrees F

2.5 cups flour

1 Tablespoon baking powder

1/2 tsp salt

COMBINE FIRST THREE INGREDIENTS THEN, WITH PASTRY KNIFE, CUT IN:

8 T cold butter until crumbly 

STIR IN:

1/4 cup sugar


ADD 2/3 cup milk AND MIX UNTIL DOUGH BEGINS TO COME TOGETHER A LITTLE BIT THEN ADD YOUR FLAVORINGS:


*For lemon Blueberry I use about a 1/2 cup of frozen blueberries and 3 Tablespoons of fresh lemon juice

STIR UNTIL DOUGH FORMS A BALL THEN TURN OUT ONTO A SHEET LINED WITH PARCHMENT AND PRESS INTO A FLAT CIRCLE, about 2″ thick. 


CUT INTO 8 PIECES AND BACK FOR ABOUT 14 MINUTES 


These are so buttery and delicious and I love to dip mine in my morning coffee. Enjoy! 

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