Easy Lemon Blueberry Buttermilk Scones
Your family and friends will keep coming back for more.
These scones have three huge things going for them:
They’re delicious, with the perfect texture and bursts of tasty blueberries.
You can use your food processor to mix them up.
They freeze beautifully! Make a whole batch if you have guests in town, or make half and freeze half so you can bake a few at a time with almost no work at all.
We like to sprinkle some extra coarse sanding sugar on the top just before baking for a crunchy top.
Lemon Blueberry Buttermilk Scones
If you’re planning to freeze these, do not brush them with milk or top with sugar.
3 cups (360 grams) Shepherd’s Grain All-Purpose Flour, plus more for rolling out.
1/3 cup (75 g) granulated sugar
1 tsp salt
2 ½ tsp baking powder
½ tsp baking soda
1 tsp lemon zest
¾ cup (1 ½ sticks) unsalted butter, cold and cut into cubes
1 cup buttermilk, shaken
2 tbsp freshly squeezed lemon juice
½ cup dried blueberries (or other dried fruit)
1 tbsp heavy cream or milk, for brushing
3 tbsp coarse sanding sugar, for topping
Preheat the oven to 400 degrees, and grease two cookie sheets (or line with a silicone baking mat).
In the bowl of a food processor, combine flour, sugar, salt, baking powder, baking soda, and lemon zest. Pulse 3-5 times just to mix. Add butter and pulse in short bursts until the dough is a coarse meal—the butter should be about the size of peas. Add buttermilk and lemon juice and mix until just combined.
Turn the dough out into a large bowl. Add the blueberries and use a stiff spatula to incorporate.
Turn the dough out onto a floured counter and divide into two parts. Roll each part into a ball, then flatten into a round that’s ¾ inch thick. Cut each round into 8 wedges and place each wedge on to the baking sheet.
(If you’re planning on freezing these, put the sheets in the freezer for an hour. After they’re mostly frozen, wrap them in plastic wrap—sets of four work very well—and then a freezer bag. When you’re ready to bake them, remove them from the plastic and put them on a baking sheet and continue with the recipe. You don’t need to defrost or thaw them; just add a couple minutes to the overall baking time.)
Brush the tops with the cream or milk, then sprinkle the sanding sugar on top. Bake for 15 minutes, or until lightly browned, rotating the sheet halfway through the baking time for even browning.
Last, but not least… enjoy! You decide if sharing is actually necessary.
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