Blueberry Scones

• servings: 8 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

2 cups flour

3 tbsp sugar

1 ½ tsp baking powder

½ tsp baking soda

¼ tsp salt

zest of 1 lemon

5 tbsp cubed butter (cold from the refrigerator)

1 cup blueberries

1 cup buttermilk

turbinado sugar (for sprinkling)

Directions

Preheat the oven to 400F and line a large baking sheet with baking parchment.

Whisk together the flour, sugar, baking powder, baking soda, lemon zest and salt.

Add the butter and using your fingertips, rub the butter into the flour mixture until you’ve created a mixture with a light, crumb-like consistency. Alternatively, use a pastry blender.

Stir in the blueberries to make sure they’re coated in the flour mixture, then stir in the buttermilk until the dough just comes together. Switch to your hands, making sure all the flour has come up from the bottom of the bowl into the dough, but trying not to work the mixture too much for the lightest scones possible (and to avoid mashing up the blueberries!)

Turn the mixture out onto a well floured surface and using floured hands pat it down to create a 1 inch thick circle. Using a very sharp knife, cut into 8 wedges.

Transfer to the baking sheet and brush the top of each scone with buttermilk, and sprinkle over a generous amount of turbinado sugar.

Bake for 15 minutes until the scones are puffed and golden. Transfer to a wire rack to cool.

Nutrition

• Calories: 223 kcal
• Total Fat: 8 g
• Saturated Fat: 5 g
• Unsaturated Fat: 2.5 g
• Trans Fat: 0.3 g
• Cholesterol: 22 mg
• Sodium: 309 mg
• Total Carbohydrate: 33 g
• Dietary Fiber: 1 g
• Total Sugars: 8 g
• Protein: 4 g