These aren't those rock-hard, dense scones that seem to be readily available here in America. These are flakey and delicious and biscuit-like, similar to the scones I fell in love with in London. I didn't think I even liked scones until I moved to London.
They were delicious and looked oh so pretty on our new
wedding gift.
Blueberry scones
makes 12 large scones
Ingredients
- 4 3/4 cups flour + more for work surface
- 1 tbsp baking powder
- 3/4 tsp baking soda
- 1/2 cup granulated sugar
- 1 1/4 tsp salt
- 1 cup and 1 tbsp unsalted butter, very cold and cubed
- 1 cup buttermilk
- 1 cup milk
- 1 tsp lemon zest
- 1 to 1 1/2 cups blueberries (depending on how berry-ful you like your scones - I like a lot)
Topping
- 3 tbsp butter, melted (if you don't want to add more butter, you can use skim milk instead)
- raw sugar for sprinkling
Directions
Preheat oven to 400 degrees. Line baking sheet with parchment paper.
Sift the flour, baking powder, and baking soda together in a large bowl. Mix in sugar and salt. Using a
pastry blender (or a fork) cut the butter into the dry ingredients. You want to end up with pea-sized pieces of butter throughout the mixture.
Add buttermilk, milk, lemon zest and blueberries all at once and gently mix together until dough forms. If dough appears too dry, add a bit more milk.
Dust work surface with plenty of flour. Pat dough into a rectangle approximately 18 inches long, 5 inches wide and 1 1/2 inches thick. Brush the top with melted butter and sprinkle with sugar. Cut into 12 large triangles and place on baking sheet. It's okay if they're a bit close together, you can easily cut them apart if they bake together in the oven.
Bake until the tops are lightly golden brown, approximately 25-35 min. Serve immediately. If you want more scones, cut them into smaller triangles and remember to bake them for a bit less time.
Delicious served with honey butter {1 cube butter combined with 2 tbsp honey}.
These were so yummy, I made them again the next weekend with strawberries.
Enjoy!
LMF
