Tea Scones

This one is for Kristin ~ Sis, this the the original recipe and it has more of the ingredients than the recipe we made last weekend. Just remember, Baking Powder is only good for 1 Year max, not 13. ;) I would add an additional 1/2 C. flour and 2 Tbsp of sugar for your altitued out there.

3 cups flour
1/2 cup plus 2 Tbsp. sugar, divided
1 Tbsp. Baking Powder
1/2 tsp. salt
3/4 cup (1-1/2 sticks) cold unsalted butter, cut into pieces
3/4 cup plus 2 Tbsp. milk, divided
1 egg, lightly beaten
1 Tbsp. grated lemon peel
1 cup blueberries or omit the lemon peel and use raspberies
1 pkg of white chocolate chips


PREHEAT oven to 375°F. Mix flour, 1/2 cup of the sugar, the baking powder and salt in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add 3/4 cup of the milk, the egg and lemon peel (if making blueberry); stir just until mixture forms dough. Stir in blueberries and white chocolate.

DIVIDE dough in half. On lightly floured surface, pat each half into a round, 9 inches in diameter and 1 inch thick. Cut each round into 8 wedges. Place wedges on ungreased baking sheet. Brush tops with remaining 2 Tbsp. milk; sprinkle with remaining 2 Tbsp. sugar.

BAKE 25 min. or until golden brown. Serve warm or at room temperature.