Fresh Blueberry Lemon Scones

"Real British scones are like British humor steeped in tradition, dry as a bone, and often tasteless. The American versions run the gamut from misshapen muffin-like objects to big-as-your-head cakes. American scones are like very similar to biscuits. The basic difference is that sugar is added to scones and usually berries, such as raspberries, blueberries , blackberries, etc. Muffins are much more like a cupcake, occasionally savory but usually sweet."

"Ingredients: 2 cups all-purpose flour 1/4 cup granulated sugar 2 tsp baking powder 1/8 tsp salt 6 Tbsp unsalted cold butter, cubed 1 large egg, slightly beaten ½ tsp lemon extract ½ cup buttermilk 2 tsp lemon zest 1 cup fresh blueberries or thawed frozen blueberries 1 egg, beaten Turbinado sugar or granulated sugar Directions Preheat oven to 425 degrees F. Place the oven rack in the middle of the oven."

Blueberry lemon scones deliver a soft, buttery interior balanced by bright lemon and bursts of fresh blueberries, with a crunchy sugar-topped exterior. A comparison clarifies that British scones tend to be dry and traditional while American scones vary widely and often resemble biscuits with added sugar and berries; muffins more closely resemble cupcakes and are usually sweet. The recipe lists ingredients such as flour, sugar, baking powder, cold butter, egg, lemon extract, buttermilk, lemon zest, and blueberries. Preparation emphasizes cutting in cold butter, combining wet and dry ingredients without overmixing, folding in blueberries, shaping and cutting the dough, and baking at 425°F.

Read at Alternative Medicine Magazine