This is a light scone, kissed with the sweetness of teo different sugars and accentuated with juicy blueberries. For marbled look, chop the berries in half
- 1 teaspoon lemon juice
- 1 teaspoon salt
- 1-¼ cups milk
- ½ cup cold butter
- 2 cups all purpose flour
- ½ cup Parks Blueberries
- 4 tablespoons brown sugar
- 1 tablespoon sugar
- 1 tablespoon baking powder
Line a cookie sheet with parchment paper.
Put the lemon juice in a measuring cup, fill to 1 ¼ cuos with milk and set aside.
Blend together the flour, brown sugar, baking powder, salt and butter. Form a well in the center. Pour milk and mix together to form a sticky dough.
Fold in the blueberries. Scoop onto parchment, forming 16 scones. Dust with sugar. Allow the scones to rest in a cold place.
Preheat oven to 400 F. Bake for 12-15 minutes or until golden and a tester comes out clean