Blueberry Scones

Blueberry Scones:

4 3/4 cups all purpose flour
1 T. baking powder
¾ t. baking soda
1 ¼ cup sugar
9 T. unsalted butter, cold
1 ½ cups buttermilk
1 t. lemon zest, grated on a microplane
1 pint blueberries, rinsed and dried

Topping:
3 T. unsalted butter, melted
Mix together:
¼ cup sugar
¼ t. cinnamon

Preheat oven to 400 degrees or 375 convection
1. Mix flour, baking powder, baking soda, sugar in a bowl.
2. Cut cold butter into small pieces and cut into the flour mixture using your fingers, or a pastry cutter.
3. The mixture should resemble coarse sand when finished.
4. Toss lemon zest through out the flour mixture.
5. Add the buttermilk and blue berries , toss mixture gently with a wooden spoon until it holds together. If it is too dry add a touch more buttermilk.
6. Dust a work surface lightly with flour. Form the scone dough into a rectangle about 18” by 5”. Press the dough together.
**Be careful not to over mix the dough, you want it to be gently pressed together so it remains light and flakey when baked.
7. Brush the top of the rectangle with melted butter, and sprinkle with cinnamon sugar.
8. Cut the dough into triangles, the recipe will make 12 large scone or about 16 smaller ones.
9. Bake for 25-35 minutes, until golden brown.