Buttermilk Scones

Yield 12

Preheat oven to 400ºF Bake or 375ºF Convection

Ingredients:

Blueberries, washed and dried 1 pint (Frozen Work the best)

All Purpose Flour 4 3/4 cup or 680 g 

Baking Powder 1T. or 15 ml 

Baking Soda 3/4 t. or 3 3/4ml

Sugar 1/2 cup or 100g 

Salt 1 1/4 t. or 6 1/4 ml 

Unsalted Butter, cold 1cup + 1 T or 255g 

Buttermilk 2 cups 

Lemon Zest, grated on a micro plane 1 T.

Unsalted Butter 4 T

Sugar to sprinkle

Method:

1. Mix flour, baking soda, baking powder, sugar and salt in a large bowl.

2. Cut butter into 1/2 " cubes.

3. Cut the butter into the flour mixture with a pastry cutter, achieving small pea sized pieces of butter covered in flour mixture.

4. Gently toss in the lemon zest.

5. Add the buttermilk and blueberries, mix gently until your dough just holds together.

6. Dust work surface with flour, turn the dough onto the work surface. Pat dough into a rectangle 18" x 5 ".

7. Brush the top with melted butter and sprinkle with sugar.

8. Slice the dough into triangles, about 12.

9. Bake 25-35 minutes until the tops are golden brown.

Scones can be frozen and baked from a frozen state, they take a few minutes longer but are equally delicious.