Blueberry scones (Cynthia Barcomi)

Ingredients

Directions

1. 1

   Preheat oven to 200 °C. Line the baking tray with baking paper.

2. 2

   Mix eggs, buttermilk and lemon peel in a measuring cup. Mix flour, sugar, baking powder, baking soda and salt in a mixing bowl. Work the butter into the flour mixture with your fingertips until the whole thing looks like coarse crumbs.

3. 3

   Proceed as quickly as possible: Only cold butter makes light and flaky scones. Then add the liquid mixture and stir gently until everything is just about mixed. Do not stir excessively!.

4. 4

   Carefully mix in the blueberries.

5. 5

   Pour the whole mixture onto the floured work surface and form a disc of dough about 2 cm thick and 20 cm in diameter. The dough may be moist and difficult to work. If necessary, dust the work surface with a little more flour and work quickly and carefully to remove the blueberries

6. 6

   Quarter the dough. Halve each quarter again, so that you have 8 pieces of dough. You can also beat the dough by hand to a thickness of 2 cm and cut out 8 dough circles with a glass. Sprinkle each scone with cinnamon and sugar.

7. 7

   Bake for about 18-22 minutes until the scones have taken on some colour. Let the scones cool on a cake rack for 10 minutes before you enjoy them

8. 8

   Recipe: Cynthia Barcomi, from "Baking. I love Baking", Mosaik Verlag