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Blueberry Lemon Scone
From Marriott Student Chef Ken Aucreman

You saw it Monday, July 17, 2000 during Good Morning West Virginia.



Ingredients

  • 2 C. flour
  • 3 Tbl. Sugar
  • 3 tsp. baking powder
  • pinch of salt
  • freshly grated nutmeg
  • 5 Tbl. butter
  • 2/3 C. mixture of cream and whole milk (reserve 1T for egg wash)
  • 1/2 C. blueberries
  • Zest of one lemon
  • 1 egg

  • PREP TIME: 6 minutes
    BAKE: 18 minutes
    25 minutes total

    Instructions

    Preheat oven to 425 F

    Sift dry ingredients into a large bowl

    Add butter and lift into the air working the butter with your fingers

    Add blueberries and lemon zest coating with flour

    Make a well into the ingredients and add cream. Stir with hand until incorporated

    Pull batter onto a floured board and shape into a loaf.

    Move to a parchment lined pan cut into 8 wedges and coat top lightly with egg wash

    Bake for 16-18 minutes or until golden brown on top. Cool and serve





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