Blueberry Scones

Blueberry Scones
Photo by Joanna Smart


  • 1 Tbs. grated lemon zest
  • 1 large egg
  • 3 Tbs. sugar; more for sprinkling
  • 1 cup fresh blueberries, rinsed, picked over, and patted dry
  • 1 recipe Multi-Purpose Baking Mix
  • 1-¼ cups buttermilk; more for brushing

Heat the oven to 375°F. In a bowl, combine the Baking Mix with the zest and the blueberries. Break the egg into the buttermilk and stir with a fork; add the sugar and stir briefly to combine. Make a shallow well in the dry mix and pour in the wet ingredients. With as few strokes as possible, stir...

View full recipe at Fine Cooking


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