- Cook Time: 18 minutes
- Servings: 12
- Course: Breakfast
Reynolds Kitchens tip
Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.
- 3-1/4 cups all-purpose flour
- 2/3 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon
- salt to taste
- 6 tablespoons cold unsalted butter, cut into small cubes
- 1 tablespoon lemon juice plus enough milk to equal 1 cup
- 1 cup fresh blueberries
- 1 teaspoon grated lemon peel
- 1 egg, lightly beaten
- 1 egg white
- 2 tablespoons granulated sugar
Heat oven to 400 degrees F.
Spread a large sheet of Reynolds® Parchment Paper on countertop.
Combine flour, sugar, baking powder, baking soda and salt in large bowl. Add butter; mix with pastry blender or fork until mixture resembles coarse crumbs.
Gently stir lemon-juice-milk mixture into dough, along with blueberries, lemon peel and egg, just until combined.
With floured hands, pat half of the dough into a 7-inch circle on one end of the parchment paper.
Repeat, with remaining dough, spacing 2 inches apart.
Brush with egg white; sprinkle with sugar.
Cut halfway down but not through each circle, 6 wedges for each round.
Slide paper with dough onto baking sheet.
Bake at 400 degrees F for about 18 minutes or until golden brown.
Remove to wire rack to cool slightly.
Pull apart at cut lines. Serve warm or at room temperature.
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