Lynn's Blueberry Lemon and Orange Craisin Scones

Orange and Raisin Scones
(Complete Baking by Martha Day)
Makes 16
10 oz (285 g) plain flour

1 ½ teaspoons baking powder

2 ¼ oz (60 g) sugar

½ teaspoon salt

2 ½ oz (70 g) butter, diced

2 ½ oz (70 g) margarine, diced

grated rind of 1 large orange

2 oz (55 g) raisins or craisins

4 fl oz (125 ml) buttermilk, for glazing



1.) Preheat the oven to 425 degrees F. Grease and flour a large baking sheet.
2.) Combine the dry ingredients in a large bowl. Add the butter and margarine and rub in with your fingertips until the mixture resembles coarse breadcrumbs.
3.) Add the orange rind and raisins/craisins.
4.) Gradually stir in the buttermilk to form a soft dough.
5.) Roll out the dough about ¾ in (2cm) thick. Stamp out circles with a biscuit cutter.
6.) Place on the prepared sheet and brush the tops with milk.
7.) Place in freezer for 30 minutes. Bake until golden, 12 – 15 minutes.
Serve hot or warm, with butter or whipped or clotted cream, and jam.
Cooking Techniques: For light tender scones, handle the dough as little as possible. If you wish, split the scones when cool and toast them under a preheated grill. Butter them while still hot.

Blueberry Lemon Scones
(Food.com)
2 cups unbleached flour, plus more flour for coating berries
1 tablespoon baking powder
1 teaspoon salt
1/3 cup sugar
5 tablespoons unsalted butter , chilled and cut into chunks
3/4 cup heavy cream
1 egg (extra large or jumbo)
1 lemon, zest of
1 pint fresh blueberries
Sugar, in the raw (used on top)

Directions:
Preheat oven to 400°F.
Sift together flour, baking powder, salt and sugar; mix in a large bowl. Cut in butter using a pastry blender or 2 forks. The butter pieces should be coated with flour and resemble crumbs. Add lemon zest.