Lemon-Blueberry Scones

 

2 1/4

cups Gold Medal® all-purpose flour

1/4

cup sugar

1

tablespoon grated lemon peel

2

teaspoons baking powder

1/4

teaspoon salt

1/3

cup firm butter or margarine

1

package (3 oz) cream cheese, softened

1

egg

1/3

cup milk

3/4

cup fresh blueberries

Lemon juice

Sugar

• 1 Heat oven to 400ºF. In large bowl, mix flour, 1/4 cup sugar, the lemon peel, baking powder and salt. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs.
• 2 In small bowl, mix cream cheese and egg until smooth. Gradually stir in milk and blueberries. Stir cream cheese mixture into flour mixture until dough leaves side of bowl and forms a ball.
• 3 Place about 1/3 cup dough in each wedge of ungreased divided scone pan. Brush with lemon juice. Sprinkle with sugar.
• 4 Bake 20 to 22 minutes or until golden brown. Immediately remove from pan to cooling rack. Serve warm.