Berry Lemon Scones

(from http://www.recipe.com/)



3-1/4  cups  all-purpose flour

2/3  cup  sugar

1  tablespoon  baking powder

1  teaspoon  baking soda

3/4  teaspoon  salt

6  tablespoons  cold unsalted butter, cut into small cubes

1  tablespoon  lemon juice plus enough milk to equal 1 cup

1  cup  fresh blueberries

1  teaspoon  grated lemon peel

1    egg, lightly beaten

1    egg white

2  tablespoons  granulated sugar

 

Heat oven to 400 degrees F. Spread a large sheet of parchment paper on countertop.

 

Combine flour, sugar, baking powder, baking soda and salt in large bowl. Add butter; mix with pastry blender or fork until mixture resembles coarse crumbs. Gently stir lemon-juice-milk mixture into dough, along with blueberries, lemon peel and egg, just until combined.

 

With floured hands, pat half of the dough into a 7-inch circle on one end of the 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 at 400 degrees F for about 18 minutes or until golden brown. Remove to wire rack to cool slightly. Pull apart at cut lines. Serve warm or at room temperature.