Blueberry buttermilk scones

  Had a plethora of meyer lemon curd and needed the perfect vehicle to consume it.  Enter, blueberry buttermilk scones.  Made with frozen blueberries!  (Because WHO wastes fresh blueberries by baking them?  I'm sorry, but that's what frozen blueberries are for.)  These have now become a favorite!

 

  Basically used this recipe (minus some flour) from butterbaking.com and they were delicious!  However, mine did not look like hers, which is probably because I used less flour.  They kind of reminded me of eating  the top off of a muffin.  Mmmmm....

Here is the recipe, with my tweaks.

 

Blueberry Buttermilk Scones

Ingredients

• 4 cups flour (I did 2/3 ap to 1/3 white whole wheat)
• ½ cup  sugar
• 1 tbsp baking powder
• ¾ tsp baking soda
• 1¼ tsp salt
• 1 cup butter
• 1½ cups buttermilk
• Zest of 1 lemon
• 7 oz. frozen blueberries
• 2 tbsp buttermilk to brush the tops of the scones
• Raw sugar, for sprinkling

Method

1. Preheat the oven to 400 F and line two trays with baking paper.
2. Put the flour, sugar, baking soda, baking powder and salt to the bowl of your stand mixer fitted with paddle attachment (you can also make these by hand).
3. Cut the butter into small cubes and add it to the mixer. Turn it onto a low speed and mix until the mixture is sandy but you still have pea-sized flecks of butter through it.
4. Add the buttermilk and lemon zest, and mix on a low speed until the dough begins to come together.
5. At this point, turn the dough out onto a floured surface and add the blueberries.
6. Mix the dough together with your hands, being careful not to knead it or crush the blueberries, until it comes together.
7. Form the dough into 4 circles and brush with buttermilk and sprinkle with sugar.
8. Cut each circle into 6 wedges.
9. Bake for 20-25 minutes, until golden.

 

You can also cut this recipe in half if you don't want so many scones.

 

Enjoy!