A good basic scone recipe is nice to have in your repertoire; blueberry-lemon is a classic combo, but lemon also pairs well with other berries. If you like, stir 2 tsp lemon juice into 1/2 cup icing sugar and drizzle overtop with a fork while they’re still warm. This is a great way to use up any leftover cream, or even sour cream or yogurt, thinned with water.
By Julie Van Rosendaal
Preheat the oven to 425˚F.
In a large bowl, stir together the flour, sugar, baking powder, baking soda and salt.
Add the butter and blend with a fork or your fingers until it’s well incorporated and crumbly.
In a small bowl or measuring cup, stir together the milk and lemon zest and juice; let sit for about 5 minutes.
Stir in the egg and add to the dry ingredients along with the blueberries; stir just until the dough comes together.
Pat into a circle an inch thick on a parchment-lined baking sheet and cut into 8 wedges with a knife.
If you like, brush the tops with cream and sprinkle with coarse sugar.
Bake for 15-20 minutes, or until deep golden. Serve warm. Makes 8 scones.