Blueberry Skillet Scones with Lemon Glaze
Fresh, warm, homemade pastries at camp? Yes, please!
Crisp and dry on the outside, soft and dense center, they are delicious with jam or butter served alongside coffee or tea. To make a savory version swap sugar, lemon zest, and blueberries for shredded Cheddar and chopped scallions. Makes 14 Scones.
2 cups (240 g) Multipurpose Baking Mix (page 44)
3/4 cup (180 ml) buttermilk
1/4 cup (56 g) butter, melted and cooled, plus more for greasing
3 tablespoons granulated sugar
1 large egg
Zest of 1 large lemon
1 cup (170 g) blueberries
1/2 cup (57 g) powdered sugar
1 tablespoon lemon juice
Make scones in a large bowl, stir together baking mix, buttermilk, butter, sugar, egg, and lemon zest until a soft, sticky, and shaggy dough forms. Gently fold in blueberries.
Grease a large skillet with butter, heat to medium. Use a large spoon, drop ¼ cups of dough (slightly larger than a golf ball) into the skillet. Arrange so the sides of each scone barely touch. Cover and cook until scones are golden brown on the bottom, 4-5 minutes. Turn each one over with a spoon and cook, covered, 5 more minutes until both sides are lightly browned and fully cooked in the center.
Glaze: whisk together powdered sugar and lemon juice in a small
bowl until well blended. Drizzle over warm scones before serving.
From the New Camp Cookbook by Linda Taylor