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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | cup | blueberries | 2/3 | cup | buttermilk, organic, Organic Valley | 2 | cups | flour unbleached | 3 | tablespoons | sugar | 3 | teaspoons | baking powder (1 Tablespoon) | 1/4 | teaspoon | salt | 3 | tablespoons | lemon or orange zest | 1 | large | eggs | 5 | tablespoons | butter |
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Steps
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Sequence
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Step
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| | 1 | Beat egg, buttermilk and lemon zest together and set aside. | | 2 | In large mixing bowl, whisk the flour, sugar, baking powder and salt together. Add the butter and using a pastry cutter, fork or your fingers (Dorie prefers using her fingers best) cut it into the flour until you have a pebbly mixture the size of peas. | | 3 | Pour the egg and cream into the flour/butter mixture and stir to combine with a rubber spatula. Very gently, fold the blueberries into the dough, being careful not to crush them. When the mixture is totally incorporated, turn the dough out onto a floured surface and pat out until it is 1 inch thick. Using a biscuit cutter, cut out circles and place on a baking sheet lined with parchment paper; alternatively you can just cut the dough into squares or triangles. | | 4 | Brush the tops of the scones with the egg wash, then sprinkle generously with sugar. Bake for 18-20 minutes, until the are nicely browned. Serve immediately. Store any leftovers in an airtight container. Makes approximately 10 scones. |
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