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Berry-Lemon Scones

  • Cook Time: 18 minutes
  • Servings: 12
  • Course: Breakfast

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Ingredients

  • 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

Directions

Step 1

Heat oven to 400 degrees F.

Step 2

Spread a large sheet of Reynolds® Parchment Paper on countertop.

Step 3

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.

Step 4

Gently stir lemon-juice-milk mixture into dough, along with blueberries, lemon peel and egg, just until combined.

Step 5

With floured hands, pat half of the dough into a 7-inch circle on one end of the parchment paper.

Step 6

Repeat, with remaining dough, spacing 2 inches apart.

Step 7

Brush with egg white; sprinkle with sugar.

Step 8

Cut halfway down but not through each circle, 6 wedges for each round.

Step 9

Slide paper with dough onto baking sheet.

Step 10

Bake at 400 degrees F for about 18 minutes or until golden brown.

Step 11

Remove to wire rack to cool slightly.

Step 12

Pull apart at cut lines. Serve warm or at room temperature.

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