Blueberry Scones

Servings: 12 / Total Time: 65 minutes / Bake at: 400 degrees

Ingredients

  • 4 ¾ cup all-purpose flour
  • 1 Tbsp baking powder
  • ¾ tsp baking soda
  • ½ cup sugar
  • 1 ¼ tsp salt
  • 1 tsp lemon zest, grated
  • 1 cup unsalted butter + 1 Tbsp, very cold
  • 1 ½ cups buttermilk
  • 2 cup blueberries

Directions

  • Preheat oven to 400 degrees. Line a baking sheet with Parchment paper.
  • Whisk together flour, baking powder and baking soda. Add sugar, salt, and lemon zest and stir to combine. Cut the butter into ½ inch cubes and scatter the cubes over the dry ingredients. Use a pastry blender to cut the butter into the dry ingredients. When you are finished the butter should be dispersed throughout the flour in pea-size lumps.
  • Add the buttermilk all at once along with the blueberries and mix gently with a wooden spoon until the dough holds together. If the mixture seems dry add a little more buttermilk.
  • Dust your work surface with flour and turn the dough out onto it. Divide the dough into 2 equal portions and pat into a circular disk about 1 ½ inches thick. Top with melted butter. Sprinkle with sugar. Cut into equal triangles.
  • Transfer triangles to baking sheet. Bake until the tops of the scones are lightly browned, about 25030 minutes. Remove from oven and serve immediately.