Lemon Scones
2 c.all purpose flour
1/4 t. salt
1 t. baking powder
1 t. baking soda
1/3 c. sugar
4 T. unsalted butter, cold, cut into small pieces
1/3 c.The Tasteful Olive Italian Lemon infused extra virgin olive oil
1/2 c. cold buttermilk
1 T. freshly squeezed lemon juice
(Variations: 2/3 C crystallized ginger chopped, or 2/3 C fresh blueberries)
Combine flour, salt, baking powder, baking soda, and sugar in a large bowl. Blend in butter with a pastry cutter or knives. Stir in oil, buttermilk and lemon juice. Mix gently with a spoon. Knead on floured surface just until combined. Add ginger or blueberries at the end, folding in gently. Flatten out so dough is ½” thick and in a circle. Cut in wedges. Bake at 350 degree oven for 20-25 minutes.
(Another variation is to use Blood Orange infused extra virgin olive oil and chocolate chips)
Recipe by Laura McGill
