Lemon and Dried Blueberry Scones Lemon and Dried Blueberry Scones with Stoneridge Orchards dried blueberries. Serves 4 Ingredients: 3 cups self-rising flour, 1/2 cup granulated sugar, 3/4 cup chilled salted butter, cut into small cubes, 1 cup dried Stoneridge Orchards blueberries, 1 cup buttermilk plus more brushing, 1 tablespoon lemon juice, 1 1/2 tablespoons grated lemon peel, Raw sugar for dusting Instructions: 1. Preheat to 425°F. Line large baking sheet with parchment paper. 2. Whisk self-rising flour and 1/2 cup sugar in large bowl. 3. Using fingertips, rub in chilled butter until pieces are size of small peas. 4. Add dried wild blueberries and toss to coat. 5. Add 1 cup buttermilk, 1 tablespoon lemon juice and finely grated lemon peel into dry ingredients and stir until dough begins to form. 6. Scoop dough in mounds onto prepared baking sheets leaving 2 inches space in between. flatten slightly with the back of a spoon. 7. Brush tops with a little buttermilk and sprinkle with raw sugar. Bake until scones are golden brown on top and toothpick inserted into center comes out clean, about 20 minutes. They will be flat, cookie like and moist, different than a typical scone. 8. Serve with clotted cream or sweetened creme fraiche.
The Royal Ridge Fruit FamilyStoneridge Orchards

Breads and Desserts

Lemon and Dried Blueberry Scones

Ingredients

  • 3 cups self-rising flour
  • 1/2 cup granulated sugar
  • 3/4 cup chilled salted butter, cut into small cubes
  • 1 cup dried Stoneridge Orchards blueberries
  • 1 cup buttermilk (plus more for brushing)
  • 1 tablespoon lemon juice
  • 1 1/2 tablespoons grated lemon peel
  • Raw sugar for dusting



Directions

  1. Preheat to 425°F. Line large baking sheet with parchment paper.
  2. Whisk self-rising flour and 1/2 cup sugar in large bowl.
  3. Using fingertips, rub in chilled butter until pieces are size of small peas.
  4. Add dried blueberries and toss to coat.
  5. Add 1 cup buttermilk, 1 tablespoon lemon juice and finely grated lemon peel into dry ingredients and stir until dough begins to form.
  6. Scoop dough in mounds onto prepared baking sheets leaving 2 inches space in between. Flatten slightly with the back of a spoon.
  7. Brush tops with a little buttermilk and sprinkle with raw sugar. Bake until scones are golden brown on top and toothpick inserted into center comes out clean, about 20 minutes. They will be flat, cookie-like and moist, different than a typical scone.
  8. Serve with clotted cream or sweetened crème fraîche.