Blueberry Buttermilk Scones

Hello Lovely,

While I wasn't served scones as a child, I have to admit, it does have an upper class feeling to say, "Would you like a scone?" I served these in church on Sunday to the volunteers and they were a hit! Now this is what I did differently. You're supposed to cut the wedges before putting it in the oven. Scones are supposed to be hard like biscuits. But I wanted something a little softer this time, so my hand was a little heavy on the buttermilk. Because of that, I couldn't separate the dough the way I was supposed to and ended up slicing it post bake. I also added more sugar, cause I like my things sweet!

The best part of this? The lemon zest! When these are warm, the scent of lemon just fills your kitchen, and I don't know about you, but that is one of the best smells in the world next to clean linen! These scones are eggless, so that's some consolation, although don't expect this to be one of my healthier recipes. Oh no! This recipe is all about indulging baby!

Blueberry Buttermilk Scones

Hot and fresh from the oven, these   Buttermilk Blueberry Scones   will warm up even the chilliest of mornings. 

Hot and fresh from the oven, these Buttermilk Blueberry Scones will warm up even the chilliest of mornings. 

4 3/4 cup all-purpose flour (I used self-rising so I didn't need the baking powder or soda)
1 T. baking powder
3/4 tsp. baking soda
1 cup sugar (1/2 if you don't like it sweet)
1 1/4 tsp salt
1 tsp. lemon zest, grated
1 cup (10 tbsps) + 1 T. unsalted butter, very cold
1 1/2 cups buttermilk
2 cups blueberries

3 T. butter
sugar for sprinkling such as demerara or turbinado (regular granulated is fine, too)

1. Preheat the oven to 400ºF. Line a baking sheet with parchment paper.

2. Whisk together flour, baking powder and baking soda. Add sugar, salt and lemon zest and stir to combine. Cut the butter into 1/2-inch cubes and scatter the cubes over the dry ingredients. Use a pastry blender or the back of a fork to cut the butter into the dry ingredients. When you are finished, the butter should be dispersed throughout the flour in pea-sized lumps (or bigger… mine always are).

3. 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 bit more buttermilk.

4. Dust your work surface with flour and turn the dough out onto it. If you've made the whole recipe, divide the dough into two even portions. Using your hands, pat each portion into a circular disk about 1 1/2 inches thick. Brush the top with melted butter. Sprinkle with sugar. Cut each disk into 8 wedges.

5. Transfer the triangles to baking sheet. Bake until the tops of the scones are lightly browned, about 25 to 35 minutes. Remove from the oven and serve immediately.

Here’s a little pic for you to add to your Pinterest board…

How do you like your scones? I ate mine with a side egg. The contrast was great and left me full for hours! Tell me your favourite scone pairing in the comment section below!