Buttermilk Lemon Blueberry Scones

I am ordinarily not a huge scone mortal. I ALWAYS go for the banana bread/pumpkin staff of life/blueberry muffin style before I would accomplish for a scone. I wanted to create a really light too fluffy scone (I hate when they are so hard to seize with teeth into), together with huckleberry in addition to lemon is one of the best combos. My mom’sec personal fav. I actually made these for her, and her friends at go, in addition to they were a HUGE striking.

Makes 16 scones.

iii c. all purpose flour

i/two c. granulated carbohydrate

ane tsp. salt

2 one/2 tsp. baking pulverisation

ane/two tsp. baking soda

i 1/2 sticks unsalted butter, common cold, cut into cubes

ane c. + ii T. buttermilk

i tsp. vanilla extract

one c. blueberries

zest of 2 lemons

melted butter for brushing tops

Preheat oven to 400℉. Line a big baking sail alongside parchment paper. Combine the flour, sugar, table salt, baking pulverization, in addition to baking soda in a large bowl. Add butter and mix amongst your fingers until the mixture resembles a coarse repast. Add buttermilk in addition to lemon zest to mixture together with stir but until combined. Fold inward blueberries gently. It is ok if approximately of them flare-up.

Transfer dough to a lightly floured counter or cut board as well as carve up inwards one-half. Form wach into rounds that are near three/iv inch thick. Cut each circular into 8 wedges too place slightly separated on lined baking canvass. Brush the tops with the melted butter, together with bake for xv-17 minutes, or until golden.

Love this season combo. You won’t believe how lite these are.



adapted from this scone recipe