Thursday Night Baking?

I am heading to New York tomorrow to go to the Metropolitan Museum with my sister, so I had to bake something for the train ride.

The blueberries were perfect. Nice and big and juicy. Blueberry Lemon Scones were the perfect choice.

Ingredients

2 cups flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 tbsp sugar

Zest of one lemon

1/2 cup butter, one stick 1 cup of the addition of your choice- chips, dried fruit...

1 egg, separated

1 tsp lemon extract

3/4 cup buttermilk

2 cups of blueberries

Turbinado and Demerara for topping

Method

Combine the first 6 ingredients.

Cut in 1 stick of butter.

The best method is to freeze the butter, then grate it with a box or flat grater.

Blend them into the butter with your fingers.

Add blueberries.

Next, combine the following ingredients and add to the flour-

1 egg, separated

1 tsp lemon extract

3/4 cup buttermilk

Using a large spoon, stir the dough ingredients until the dough is moistened and holds together.

Line a baking sheet with parchment paper or a Silpat mat.

Scrape the dough onto the floured parchment using your hands or a rolling pin, and shape the dough into a square or rectangle that is 3/4" thick.

Using a knife, cut the scones into the size scones you want. You can shape in a circle and cut into wedges or use a scone pan.

I pop the tray of scones in the freezer for about 10 minutes.

Pre-heat the oven to 375˚. Some recipes say 425˚, but 375˚ works for me,

Brush the tops of the scones with the egg white and sprinkle with raw sugar.

Bake 18 to 20 minutes.