| Servings: 6 or 8 |
Ingredients:
- 2 cups all-purpose flour, plus more for dusting
- 1/4 cup granulated sugar
- 1 tbsp Featherweight no sodium baking powder
- 6 tbsp cold unsalted butter
- 2 large eggs
- 1/2 cup half & half
- 1 tbsp freshly squeezed lemon juice
- 1 cup fresh blueberries, washed, stems removed, dried
- zest from one large lemon
Directions:
1. Pre-heat oven to 400°F
2. Line a baking sheet with parchment paper and lightly sprinkle some flour over the paper. Set aside.
3. Zest your lemon and squeeze the juice from the lemon. Set aside.
4. Place the flour, sugar, baking powder, lemon zest and butter into a large bowl. Using you fingers, mix the butter into the dry ingredients until it looks like crumbs and there are no longer any large pieces of butter remaining.
5. Break the two eggs into a smaller bowl and beat well with a fork or whisk. Add the lemon juice and the half & half and continue to beat until well mixed.
6. Pour the egg mixture into the dry ingredients and stir just until all the flour in mixed in. Do not overmix or the scones will not be tender.
7. Add the blueberries and mix very gently. Try not to break the berries.
8. Dump the mixture out onto a floured board, scrape out the bowl. Flour your hands and shape the mixture into a ball. Place the ball in the centre of the parchment paper on the baking sheet.
9. Using your hand, flatten the ball into a circle about one inch thick.
10. Flour a sharp knife and cut the circle into either 6 or 8 wedges.
11. Place the baking sheet into the refrigerator to chill for about 15 minutes to harden the butter in the dough.
12. Place the baking sheet into the pre-heated oven, bake for about 20 minutes or until golden brown.
13. Remove from the oven and place the baking sheet on a wire rack to cool. Recut the scones while still warm.
14. Serve with unsalted butter or a mix of honey and butter if you prefer sweeter.
Makes 6 or 8 servings depending on the number of wedges you desire.
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Cut into 6 wedges, each wedge has 328 calories, 35mg sodium and 45.1g carbohydrates.
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Cut into 8 wedges, each wedge has 246 calories, 26mg sodium and 33.8g carbohydrates.
Original recipe found at oldermommystillyummy.com, rewritten and adapted for low sodium.
