These are the first scones I have made that called for an egg. They are Orange-Current Scones in the Zuni Cafe Cookbook. No, I did not buy a new cookbook. I couldn't take it any longer and checked a few out from the library! I will call it research for my next purchase. I switched the Oranges and Currents for Meyer Lemon and Dried Blueberries. I prefer the Meyer Lemon Blueberry Scones from Bon Appetit that I have made many times. As with all the other scones these also seemed to disappear quickly.
Meyer Lemon and Dried Blueberry Scones
adapted from Zuni Cafe Cookbook
3 cups all-purpose flour
1/2 cup sugar
4 teaspoons baking powder
1/8 teaspoon salt
1/2 pound (2 sticks) cold unsalted butter
1/2 cup dried blueberries
1 tablespoon Meyer Lemon zest
1 large egg
1/2 cup whole milk
Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. Combine flour, sugar, baking powder, and salt in a large bowl and mix well. Cut in the butter until it is the size of small peas. Add the blueberries and lemon zest and toss well.
Whisk together the eggs and milk. Add the dry ingredients and mix and fold until the dough masses and the flour is absorbed. Don't worry if the dough is a little streaky.
Divide the dough in half and shape into 2 balls. Pat each one into a 6 to 7 inch circle on a lightly floured surface. Roll about 1 inch thick and cut like a pie into 6 wedges each.
Bake until golden brown and firm to the touch, about 25 to 30 minutes. These are best served warm from the oven.