Lemon Butter Scones
Ingredients
4 cups plus 1 TBSP. all-purpose flour
3 TBSP. sugar, plus additional for sprinkling
2 tablespoons baking powder
2 tsp. Kosher salt
2 lemon zested
2 tbsp. Lemon juice
4 extra-large egg
1 cup cold heavy cream
3/4 pound cold unsalted butter, shaved
3/4 cup dried blueberries
2 tbsp lemonchello
1 egg beaten with 2 tablespoons water for egg wash or can do 3 tbsp sugar mixed with 2 tbsp. Water
Instructions
In a bowl add all the dry ingredients.Â
Then add the zest and lemon juice and the rest of the wet ingredients. Mix slightly with your hands.Â
Then add the shaved butter and knead into the flour until you form your dough.Â
Dump dough on a slightly floured counter and shape into a log.
Mix together your lemchello and your dried blueberries. Then add them into the dough and fold them in.Â
Then sharp your dough into a large round circle that’s at least 1 1/2 inches thick.Â
Cut into triangles.
Mix the sugar and Lemonchello together to spread on top of the scones and place on a baking sheet.
Bake in oven on 350F for 20-25 minutesÂ