Saskatoon Berry Lemon Scones
3 cup all-purpose flour
1/4 cup sugar
1/2 tsp salt
4 tsp baking powder
1 1/2 tsp lemon zest (about half a lemon)
1/2 cup cold butter, cut into cubes
1 cup Saskatoon berries
1 ¼ – 1 ½ cups
1/4 cup milk for brushing
Pre-heat your oven to 375F and line your baking sheet with parchment paper.
In a bowl combine flour, sugar, salt and baking powder and stir with a whisk or fork to combine.
Then, stir in the lemon zest.
Cut the butter into cubes, add to the flour mixture and then using your fingers combine the butter into the flour mixture until you get small pieces of butter left. Add in the berries to the flour mixture and stir gently.
Stir in 1 ¼ cup of milk until the dough just comes together. If you notice the dough is still a bit dry / there is flour remaining, add in an extra ¼ cup of milk.
Take the dough out of the bowl onto a floured surface and knead gently, turning over about 2-3 times and then shape the dough into a rectangular disc.
Cut the dough into 8 triangles and put each scone onto the parchment-lined baking sheet. Brush the tops of each scone with a little bit of milk and then bake in the oven for 22-25 minutes until golden on top.
1/4 cup sugar
1/2 tsp salt
4 tsp baking powder
1 1/2 tsp lemon zest (about half a lemon)
1/2 cup cold butter, cut into cubes
1 cup Saskatoon berries
1 ¼ – 1 ½ cups
1/4 cup milk for brushing
Pre-heat your oven to 375F and line your baking sheet with parchment paper.
In a bowl combine flour, sugar, salt and baking powder and stir with a whisk or fork to combine.
Then, stir in the lemon zest.
Cut the butter into cubes, add to the flour mixture and then using your fingers combine the butter into the flour mixture until you get small pieces of butter left. Add in the berries to the flour mixture and stir gently.
Stir in 1 ¼ cup of milk until the dough just comes together. If you notice the dough is still a bit dry / there is flour remaining, add in an extra ¼ cup of milk.
Take the dough out of the bowl onto a floured surface and knead gently, turning over about 2-3 times and then shape the dough into a rectangular disc.
Cut the dough into 8 triangles and put each scone onto the parchment-lined baking sheet. Brush the tops of each scone with a little bit of milk and then bake in the oven for 22-25 minutes until golden on top.