Scone - Blueberry

By LyndaLee

Try with Orange Creme Fraiche

Ingredients

• 2 3/4 cups unbleached all purpose Flour
• 1/2 cup Sugar
• 1 tbsp Baking Powder
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 3/4 cup unsalted butter, cold and cubed
• 1 1/4 cups Buttermilk
• 2 cups fresh Blueberries
• 2 tbsp white course Sugar

Preparation

Step 1

With the rack in the highest position, preheat the oven to 425 degrees. Line two baking sheets with parchment paper.

In a food processor, combine the flour, sugar, baking powder, baking soda and salt. Add the butter and pulse for a few seconds at a time until the mixture forms coarse, pea sized crumbs. Add 1 cup of the buttermilk, and pulse until just blended.

On a floured work surface, turn out the dough. With a rolling pin or your hands, roll out the dough into a 16 inch square. Arrange the blueberries over the dough. Roll the dough into a long cylinder and press it flat to a thickness of about 1 1/4 inches while keeping it 16 inches long. Cut the dough into 7 rectangles, then cut each rectangle diagonally into triangles. Place on the baking sheets, or freeze at this point.

Brush the scones with the remaining buttermilk and sprinkle with the course sugar.

Bake, one sheet at a time, for about 18 minutes, or until the scones are golden brown. (Frozen scones need to be baked for about 23 minutes). Let cool.

Serve with Orange Creme Fraiche if desired.