More treats from the piles of blueberries I’ve been buying. These scones aren’t too sweet, so they’re nice for breakfast. Sometimes I sprinkle the unbaked scones with turbinado sugar if I’m going to serve them with tea or coffee in the afternoon - they’re sweeter and prettier with the sugar crystals on top.
Blueberry Scones
2 cups all-purpose flour
2 tablespoons sugar
2-1/4 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon grated lemon peel
6 tablespoons butter
1 large egg
1/2 cup buttermilk or plain yogurt
1 cup blueberries
Turbinado sugar, optional
Preheat the oven to 425 degrees. Lightly grease a cookie sheet or line it with parchment paper. Combine the flour, sugar, baking powder, baking soda, salt and lemon peel in a bowl. Add the butter in chunks and work the butter into the dry ingredients until the mixture resembles coarse meal. Mix the egg and buttermilk together and add them to the dry ingredients. Mix until a soft dough forms. Add the blueberries and gently mix the dough to incorporate them, taking care not to crush the fruit. Break the dough in half and place on a floured surface. Press each half into a circle about 3/4” thick. Cut each circle into six wedges and place on the prepared cookie sheet. Sprinkle with some turbinado sugar if desired. Bake for 12-15 minutes or until the scones are browned and well risen.
Makes 12