Blueberry Scones

Blueberry Scones

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Blueberry Scones

INGREDIENTS

3 Cups Self Rising Flour

½ Cups Plus 1 ½ Tablespoons Sugar

¾ Cup Chilled Unsalted Butter – Cut Into ½ Inch Cubes

1 ½ Cups Dried Blueberries

1 Cup Plus 1 Tablespoon Buttermilk

1 ½ Tablespoons Finely Grated Lemon Peel

Move oven rack to middle shelf and preheat oven to 425° F.  Grease or line baking sheet with parchment paper.  Whisk self rising flour and ½ cup sugar in a large bowl.  Using fingertips, rub in chilled butter until pieces are size of small peas.  Add dried blueberries and toss to coat.  Mix 1 cup buttermilk and finely grated lemon peel in measuring cup.  Pour buttermilk mixture into dry ingredients and stir until dough begins to form.  Transfer dough to lightly flour work surface and gather together.  Knead dough briefly.  Divide dough in half and for each half into ball and flatten into 1 inch thick disk.  Cut each disk into 6 wedges.  Transfer scones to prepared baking sheet, spacing 1 inch apart.  Brush tops with remaining 1 tablespoon buttermilk and sprinkle with remaining 1 ½ tablespoons sugar.  Bake for about 25 minutes or until scones are golden brown on top and toothpick inserted into center comes out clean. When done remove from oven and cool a bit.  Eat warm with butter.

    Victoria

    Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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