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Blackberry Lemon Scones

Adapted from The Pastry Queen
  • 40 minutes
  • Serves

INGREDIENTS

3 cups

flour (I used half white, half wheat pastry)

1 tbsp

baking powder

1/3 cup

sugar

1/2 tsp

salt

1 stick

chilled unsalted butter, cut into small cubes

Juice and zest of 1 lemon

3/4

to 1 1/2 cups buttermilk

6 oz

fresh blackberries

1

large egg

2 tsp

water

2 tbsp

coarse sugar (optional)