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Lemon Blueberry Scones

Ingredients:
2 cups     unbleached flour
2 T     Pinch 'n Rub Lemon fusion sugar
1 T     grated lemon zest
2 t     baking powder
½ t     Pinch 'n Rub Pacific Blue sea salt
¼ t     baking soda
1/3 c     cold butter  
1 cup     dried blueberries
¼ cup     fresh lemon juice
¼ cup     buttermilk
1 egg
1 T     milk
1 T     Pinch 'n Rub Wild Blueberry fusion sugar

Directions: 
In a large bowl combine the flour, Lemon fusion sugar, lemon zest, baking powder, sea salt and baking soda.  Cut in butter until mixture resembles coarse crumbs; set aside.

In a small bowl, combine blueberries, lemon juice (use the lemon juice from the lemon you’re zesting), stir in butter milk and egg.  Add to flour mixture and stir until a soft dough forms.  Knead 6 to 8times on a lightly floured surface.

Press into an 8 inch circle and cut into 10 wedges for regular sized scones, or press into two 4 inch circles and cut each into 10 mini wedges for 20 mini scones. Place on an ungreased baking sheet, or a baking sheet lined with parchment paper, brush with the 1 Tablespoon of milk and sprinkle with WildBlueberry fusion sugar.

Bake in a preheated 400° oven 12-15 min. for regular scones (or until lightly browned), 9-11 min for mini scones. If you like them sweeter, you can drizzle a powdered sugar glaze over when cooled.

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