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Fresh Blueberry Buttermilk Scones
Impress at your next brunch with these soft and tender Buttermilk Blueberry Scones. They are incredibly easy to make and taste wonderfully light with just a hint of lemon.
Dough
- 2 ½ cups flour
- ⅓ cup sugar
- 1 teaspoon grated lemon zest
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup cold butter cubed
- 1 cup fresh blueberries
- ⅔ cup buttermilk
- 1 tablespoon vanilla extract
For brushing
- 1 tablespoon milk
- 1 tablespoon granulated sugar
- 1 tablespoon light brown sugar
- Preheat the oven to 400°F. Line a baking sheet and sprinkle with flour.
- Combine flour, sugar, lemon zest, baking powder, baking soda and salt in a large mixing bowl. Add butter to the bowl with the flour and cut in with a pastry blender, a fork OR your clean fingers. You should end up with a bowl full of pea-sized crumbs.
- Add blueberries to the bowl with the crumb mixture. Whisk together buttermilk and vanilla and pour into the bowl, too. Stir with clean hands or a wooden spoon until just combined. A scraggly, messy dough makes the fluffiest, lightest scones.
- Turn out the dough on your prepared baking sheet. Gather it into a ball and slightly flatten it into a roughly 7 inch disk (this works best with slightly damp fingers). Cut into 8 wedges. Pull the wedges slightly apart, so they’re about 2 inches away from each other.
- Brush the scones with milk and sprinkle with both sugars. Bake in the preheated oven for 20-25 minutes, or until golden. Transfer to a cooling rack and allow to rest until cool enough to touch. Serve warm.
Recipe courtesy of savorynothings.com
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