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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